Fall Squash Pizza with Gruyere
SERVES: 4
PREP TIME: 10 minutes
TOTAL TIME: 25 minutes
COURSE: Main
The richness of the crème fraiche, nuttiness of the Gruyere cheese, and sweetness of the roasted squash create a delicious balance of flavors in this new, favorite pizza creation.
Ingredients
- 2 cups Citarella fall roasted squash
- 1 ball Citarella pizza dough
- 1/4 cup crème fraiche
- 2 Tbsp mascarpone
- 2 Tbsp heavy cream
- 2 Tbsp grated parmigiano
- 1 cup shredded Gruyere cheese
- ¼ cup fresh sage leaves
- Salt and pepper to taste
- Citarella Olive Oil, for garnish
Instructions
- Preheat oven with pizza stone to 450°F. Allow dough to come to room temperature.
- Stretch your pizza dough to a large round, making sure not to tear. In a small bowl, mix crème fraiche, mascarpone, heavy cream, parmigiano, and black pepper. Spread on pizza dough. Top with roasted squash, shredded gruyere, and fresh sage; season with salt and pepper.
- Bake pizza for 8-12 minutes, rotating halfway through, until golden-brown and bubbly.
- Rest for 2-3 minutes before cutting. Finish with a drizzle of olive oil and a pinch of salt and enjoy!
