This gluten free Acorn Squash Pizza is made with a chickpea pizza crust and is full of delicious Fall flavors. The soft sweetness of the squash paired with smoky chorizo and sharp gorgonzola cheese makes this easy dinner for two well worth repeating.
Preheat oven to 375
Cut acorn squash in half.
Rub inside and edges with olive oil. Sprinkle with salt, pepper and ground nutmeg.
Place each half, skin side down on a baking tray and roast for approximately 45 minutes, until the flesh is tender and pierced easily with a fork. Let cool.
Fire up your broiler and pre-heat an 11-inch oven-proof skillet under it for about 10 minutes.
Remove the skillet, using oven proof mittens!, and coat the bottom with a generous glurg of olive oil.
Pour batter in skillet and swirl to evenly distribute around the pan.
Place under the broiler for about 2 minutes, keeping a close eye on it. The crust should be mostly set and starting to brown at the edges. Olive oil around the edges should be bubbling away.
Remove skillet, with mittens!, and add toppings.
Replace under broiler for another 3 to 5 minutes until the edges are very crispy and a spatula inserted under the crust meets no resistance.
My favorite way to cut the chorizo is to slice it into very thin rounds. Then cut each round in quarters so you have basically a rounded triangle of thin sausage. The thinner you slice, the crispier it will get under the broiler.
I set my oven racks one below the top for broiling this pizza. If you go closer, pay more attention. It will probably be done sooner than these guideline times.