By Chef Greg Andrews

Yield: 4 servings

Ingredients:

1 small acorn squash
2 tablespoon olive oil
Salt and pepper, to taste
8 ounces lamb sausage, roasted and sliced into 1/2-inch pieces
1/4 cup onion, peeled, julienned, and browned
1/4 cup red pepper, roasted, peeled, seeded, and julienned
1 cup whole milk Mozzarella cheese, shredded
1/2 cup Keswick blue cheese
2 tablespoon pine nuts, toasted
1 (10-inch) pizza dough

Directions:

1. Cut squash top to bottom, remove seeds, and slice into eight wedges.
2. Toss in olive oil, season with salt and pepper, and place on baking sheet. Roast for 20 to 25 minutes, or until tender.
3. Remove from oven, allow to cool, and remove skin. Dice into 1/2-inch cubes.
4. Roll out pizza dough, and place on baking sheet or pizza stone.
5. Sprinkle 2/3 of the mozzarella cheese over pizza dough.
6. Arrange lamb, onions, peppers, and pine nuts on pizza.
7. Top with blue cheese followed by the remaining mozzarella cheese.
8. Bake at 350°, until ingredients are heated through and dough is crisp on bottom and edges.
9. Arrange squash over pizza and return to the oven for an additional 2 to 3 minutes.
10. Cut pizza into eighths, and serve.