Butternut Squash-Gorgonzola Pizza

The girls were finally all well enough for us to have dinner date last night, and since Celeste was hosting, that meant I took a night off from the Month of Veggies. But since the guest of dinner date always brings a "reheatable", I made these frozen butternut squash-gorgonzola pizzas!

I got the inspiration for this pizza from LaDue & Crew's recipe for Gorgonzola and Butternut Squash Pizza. I thought it looked delicious, but I knew that great big chunks of squash and pear would be a tough sell for Abby. So I took it down to toddler level - but if you are just making this for adults? Try LaDue & Crew's recipe! (And then go drool over her other recipes... yum!!)

I was shocked at how much Abby and Lizzy both liked these pizzas. I worried that the gorgonzola might be a bit strong, but the squash is so mild that they balance each other out well. My husband and I loved them, too!

Butternut Squash-Gorgonzola Pizza

1 recipe Super-Easy Pizza Dough, prepared into 4 pizza shells
2 cups butternut squash puree (make your own, use frozen, or heck - use baby food!)
4 oz gorgonzola
1-2 tsp dried rosemary
salt & pepper

Spread about 1/2 cup butternut squash puree over each pizza shell. Top each with about 1 oz of the gorgonzola (it's a strong taste, so a little will go a long way). Sprinkle with a little dried rosemary, salt, and pepper.

To bake: Preheat oven to 425F. Bake for about 15 minutes, until crust is golden.

To freeze: Put each pizza on a wax paper-covered plate in the freezer. Freeze for about 2-3 hours. Wrap well in plastic wrap and store in freezer bags. To bake from frozen, preheat oven to 425F and bake for about 20-25 minutes, until crust is golden.