Boss Pizza

Fall brings to mind pumpkins, either carved and put on display or prepared in all of our favorite dishes, like pumpkin pie, cookies, and rolls. But why limit squash to sweet dishes?

Thankfully, BOSS Pizza agrees. When we challenged them with providing a recipe that featured local produce we knew they would come back with something equally delicious and unusual. “While pumpkin is so often found in sweet dishes, the kabocha is used in many savory Japanese dishes,” explained Joyce Yasukochi, who co-owns the pizza joint with husband Tak. “We took our inspiration from another unique but familiar pizza.

Pear and Gorgonzola are often paired for pizza and salad, and we thought these flavor characteristics (sweet, savory, bold, fruity) go so well together,” she said. From there they carefully constructed the perfect autumn pizza which hits all the right flavor notes. This pizza will be offered for a limited time at both BOSS Pizza locations as part of their Fall Trio seasonal promotion.
LET’S EAT!

Roasted Kabocha Pizza

(Japanese pumpkin) with smoked Gouda

  • 1 oz. roasted kabocha sliced into 1/4” pieces (instructions below)
  • 5 or 6 leaves of fresh arugula (hand torn into 1/2” pieces)
  • 1/4 oz. caramelized onions
  • 1 oz. smoked Gouda cheese
  • 3 oz. mozzarella cheese
  • extra virgin olive oil (to drizzle)
  • salt and pepper (to taste)
  • 1/2 oz. prosciutto (optional)
  • 8 oz. pizza dough

Peel kabocha and remove seeds. Slice into pieces about ¼ inch thick. Toss slices with olive oil, a dash of salt and pepper, and bake on a pan in the oven for 20 minutes at 450 degrees. It should be tender and slightly brown on the edges.

Roll dough to approximately 11 inches in diameter and ¼ inch thickness and place on a pizza pan or stone, lightly coated in flour or cornmeal. Spread arugula pieces evenly on the pizza. Save some arugula for garnishing later. Evenly spread the mozzarella cheese, followed by the smoked Gouda and caramelized onions.

Bake at 550 degrees for approximately 5 minutes, until crust edges are nicely browned and cheese is bubbly with some browning. Cooking time will vary based on dough recipe used, thickness of dough, and oven used, so look for signs of doneness indicated.

Upon removing from the oven, garnish with remaining arugula, evenly sprinkle the prosciutto (optional), and drizzle with a high quality extra-virgin olive oil. Slice and enjoy!!

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