I created this recipe after trying a similar pizza at Marche cafe in Eugene. Theirs was a bit more simple but I feel like this gave the signature ingredient a bit more justice. This recipe took about 2 hours total time. The ingredients with no measurement is to the eye, sprinkle as little or as much of the ingredient as you'd like.
1 delecata squash
2 Tbs. butter
salt & pepper
3 Tbs. brown sugar
3 small new potatoes
rosemary
garlic salt
1 small red onion
thyme
seasoning salt
asiago cheese
chevre cheese
chevre mozerella cheese
olive oil
pre-made pizza dough
1. Cut ends off the delecata then quarter it. Scoop out the seeds. Cut into 1" pieces length wise, put them into a baking dish. Dot with butter. Generously slat and pepper. Cook at 375 for 20 min. until for tender. Remove from the oven and immediately sprinkle with brown sugar.
2. Slice potatoes thinly (1/8"). Lay slices side by side in a single layer on a baking sheet. Spray with Pam. Sprinkle with rosemary, garlic salt, and pepper. Bake at 375 for 10-15 min. until barely for tender. Set aside.
3. Slice onion thinly, not breaking the "O". In a saute pan add olive oil, thyme, seasoning salt, and pepper. Saute onions on low until tender.
4. Roll out pizza dough to desired thickness (use plenty of flour while rolling it out!)Roll up crust. Rub entire crust with olive oil. Add asiago first, then mozzarella, add potatoes in a single layer, top with onions, lastly remove rind from delecat and add the meat of the delecata. Where the delecata is add clusters of chevre.
5. Bake 12-20 minutes until bottom of the crust is light brown.
I purchased all of the ingredients at the Local Co-op for around $15. Even though it is a little "out there" everybody I know whose tried it has loved it. I hope you do to!
