If you have vegetarians coming for lunch or dinner and are perplexed about what to cook for them, look no further than this recipe. They will love it, and you for thinking of them. Gorgonzola is an Italian variety of blue-veined cheese but it is creamy and not as strong as other types of blue cheese. Adding roasted butternut squash, toasted pine nuts, and balsamic onions will ensure even the most hearty meat eater will love this pizza, too. Incidentally, when Rachael Ray came to Australia to film her TV series, this is the pizza I served her. I'm proud to say she loved it!
Place a pizza stone in the oven. Preheat the
Increase the oven temperature to
Lightly dust a clean work surface with semolina or flour, then roll out the dough into a rough
Brush the pizza base evenly with the extra-virgin olive oil. Add the zucchini slices, crumbled gorgonzola, mozzarella, and roasted butternut squash, then sprinkle over the pine nuts, parsley, and balsamic onion, and season to taste with salt and pepper.
Transfer the pizza onto the preheated pizza stone. Cook the pizza in the oven for 5-10 minutes or until golden and crisp. While the pizza is cooking, heat the vegetable oil in a small saucepan over medium-high heat. Add the sage and cook for 30-60 seconds until crisp. Remove with a slotted spoon and drain on paper towels.
Carefully remove the pizza from the oven using a pizza peel or wide spatula and transfer to a cutting board. Sprinkle with the sage and serve.
© 2012 All rights reserved. Published by Weldon Owen.