Raise your hand if you like pizza day…
I went to a small elementary school in a very rural town. Recess was my second favorite time of day (lunch being the first). Our playground was equipped with a set of swings and a rusty jungle gym. Mostly, we played in the woods behind the school. It was incredible. I was not allowed to buy lunch that often, but when I did, it was usually on pizza day. Pizza day was at most once a week, usually on Friday. Kids have it easy these days. Many elementary schools now give kids the option to have pizza everyday of the week!
Honestly, I have no idea what made that pizza so special. It tasted like cardboard covered in tomato soup and Kraft singles. It was probably special because we were not allowed to eat it everyday.
Thankfully, I have had some tastier pizza since 1989. Although this pizza is hardly an elementary school classic (the crust alone is evidence of that), it tastes great on or off the playground. Plus, it’s healthy enough to eat more than once a week.
Ingredients
- 1 package of dry yeast
- 1 cup of warm water
- 1 tablespoon of honey
- 3 ½ cups of whole wheat flour
- 1 acorn squash
- 4 slices of prosciutto (shredded)
- 16 oz shredded Italian cheese blend (Fontina, Asiago, Provolone, Mozzarella, Parmesan)
- 10 sage leaves
- 2 small onions (sliced into rings)
- 4 tablespoons of olive oil
- Salt and pepper (to taste)
- Serve with a side salad of baby arugula with olive oil, balsamic vinegar, and fresh cracked pepper.
Directions
For the dough
- In a large glass mixing bowl, combine the water, yeast, and honey and allow it to sit for 10 minutes.
- Add the flour and combine to form a ball.
- Place the ball of dough on a lightly floured surface and knead for 10 minutes. The dough should become more elastic.
- Place the dough in an oiled mixing bowl and cover it with plastic wrap and a towel then allow it to rise for 1 hour.
Caramelize the onions
- Cook the onions in olive oil on low heat for 15-20 minutes stirring occasionally. Onions should be golden brown.
Roast the acorn squash
- Slice the acorn squash into wedges (about 1 inch thick)
- Rub with oil and place into a lightly oiled baking dish and cover with 5 sage leaves and salt and pepper.
- Bake at 400 degrees Fahrenheit for 40 minutes.
- Remove the acorn squash from the rind and dice the pieces into small cubes.
Make the pizza
- Punch down the dough and roll it out into the desired pizza shape.
- Spread one tablespoon of olive oil over the surface of the dough, followed by the acorn squash, caramelized onions, and half of the cheese. Bake at 425 degrees Fahrenheit for 15 minutes.
- Remove the pizza from the oven and add the rest of the cheese, the prosciutto, and the rest of the sage leaves. Bake for another 5-10 minutes until cheese is completely melted.
What’s your favorite kind of pizza?
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was lucky enough to have tried this yesterday when visiting. delicious, nicely done pal!
I am going to make that- looks great!!!
Thank you! It was surprisingly easy to make and very hearty!
I was fortunate to have this delicious pizza for my lunch today. It was the BEST! Great job! I can’t wait to sample your next recipe!!!
Oh my goodness!!! This recipe looks amazing! Can’t wait to get home and try it. Thanks! I love your website!
Hi Tracy! Thanks so much! This pizza was pretty tasty…not gonna lie. I’m excited that you are coming back soon. Hope to see you soon!!
I was just perusing the web looking for a acorn squash pizza recip and am so happy I came across your site!I can’t wait to make this pizza and read more!
Hi Meg,
I’m so glad that you found my site! I hope that you enjoy the pizza too. When I made the dough I was ashamed at how easy it was and how I bought dough for so many years. Sometimes I still buy it but it’s a lot of fun to make! Please check back again soon. I try to add at least 3 new recipes per week.
I made the pizza last night! Only I completely forgot to pick up proscuitto! It was still very delicious, but being that I have a salt tooth I can only imagine how it woudl have tasted with the proscuitto
Hi Meg, Awesome! I’m so glad that you enjoyed it. I understand fully about the salt-tooth. I often get caught in a vicious cycle of salty-sweet-salt-sweet-salty. It’s exhilarating. Please let me know if you have any recipe ideas/suggestions. I’d love to hear them. Have a great weekend!
I totally found your blog through someone else’s posting on Twitter but I see you are on Foodbuzz too. Great recipes and pictures! Sounds like the Lord has led you to your right profession!
Noelle, thank you very much. I feel really blessed to have a job that doesn’t feel like work.
your pizzas look too beautiful to eat!
[...] of turkey bacon. Dough Ingredients and recipe: Recipe from An opera singer in the Kitchen and Keep your diet real 1 envelope rapid rise yeast (you can use instant yeast as well)3.5 cups whole wheat flour1 Tsp [...]
Made this for a bunch of friends at a party I was hosting – RAVE reviews! People loved it! Thanks!