Pick up fresh pizza dough from you local pizzeria.
One acorn squash cut in half and roasted until tender (about 45 minutes). Scoop out squash and hand mash, adding about 1 Tbsp. extra virgin olive oil, salt and pepper.
1/4 pound pancetta (have deli cut into 1/8 inch thickness), cook in pan until crispy. Put on paper towel to drain off oil.
3 whites of leeks, cut into 1/4 inch rounds, cook until tender in the left over pancetta juices.
1 cup of grated fresh mozzerella.
Work pizza dough into shape, spread mashed squash over dough, then pancetta, leeks and cheese.
Bake in oven on pizza stone at 425 degrees for about 15-20 minutes or until dough is crisped and cheese is melted and bubbling.
Let pizza rest for 5 minutes on stone before cutting.
Served with: Shypoke, Napa Valley Charbono
Red Wine, White Wine, Fine Food Too! 
That definitely makes a change from the usual tomato sauce … do I see some chili in there too?
No chili…if you’re looking at the yellow..that is the acorn squash. I was just being creative with ingredients and found that the sweetness of the leeks and the squash (and to an extent the cheese) mixed with the saltiness of the pancetta worked out beautifully. Give it a try and get back to me!
oh….and if you thought the green pieces might be chili, I did put a little bit of green in from the leeks.