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