Acorn Squash and Goat Cheese Pizza

Health conscious like those dedicated ones over at Low Sodium Gourmet, need special recipes to keep things in shape. A sample of their specialized recipe is this Acorn Squash and Goat cheese pizza.

Bechamel and Nutty acorn squash on top of pizza will never fail you. Try this out: 

1/2 recipe LoSo Pizza Dough
1 whole acorn squash
8 ounces chèvre, cut into small chunks
2 onions, thinly sliced
2 sprigs fresh rosemary, removed from stem
1 1/3 cup 2% milk
2 cloves garlic, minced
3 tablespoons all-purpose flour
2 tablespoons no-salt butter
1 tablespoon and 1 teaspoon olive oil, divided
3/8 teaspoon black pepper, divided
1/8 teaspoon nutmeg
1/4 cup corn meal

Preheat oven to 400°F.
Make LoSo Pizza Dough and allow it to rise.
Peel acorn and squash and cut into slices about 1 inch long and wide and 1/4 inch thick. Place on a baking sheet covered with tin foil. Sprinkle with rosemary and 1/4 teaspoon pepper. Drizzle with 1 tablespoon olive oil. toss to coat. Bake for 15 minutes, or until squash is fork-tender.
Turn the oven up to 475°F to and begin to preheat baking stone for 1/2 hour.
To make bechamel sauce, melt butter over medium heat in a medium saucepan. Add minced garlic and saute for 1-2 minutes. Add flour and stir to combine. Slowly add add milk, stirring constantly. Add 1/8 teaspoon pepper and nutmeg. Bring to a low simmer and then remove from heat.
Saute onions with 1 teaspoon of olive oil in a small saucepan over medium-high heat until well caramelized, about 7 minutes. Remove from heat.
Sprinkle pizza peel with cornmeal and form 1/2 pizza dough into a thin round circle about 14 inches in diameter. Spread 1/2 of bechamel sauce over the dough. Arrange 1/2 squash, onions, and goat cheese on the pizza.
Slide the pizza onto the pizza stone. Bake for 6 minutes. Allow pizza to cool for a few minutes before serving. Repeat process with second half of dough, sauce, and toppings.
Posted by Diane Araga, on May 4, 2013 at 8:00 AM