Roasted Acorn Squash Pizza

So I found this recipe on Smitten Kitchen (which they got from Giada DeLaurentis) for roasted acorn squash and gorgonzola pizza and seeing as I LOVE acorn squash and had all the ingredients except the cheese, I decided I MUST make the pizza.  Well...turns out I had to alter it a little bit.  The store I was at last night didn't have Gorgonzola cheese so I went with Colby Jack for 3 reasons: (1) it's too cold outside to venture to another store, (2) I'm too cheap to buy Gorgonzola, and (3) didn't feel like doing research to figure out what kind of cheese would be a cheaper substitute.

Speaking of the store I was at last night...I hate DC grocery stores.  Five cents for a plastic bag?!  Thank you DC for continuing to make people believe in man-made global warming.  This is bullshit.  And to top it off their customer service was sub-par....and by that I mean the dude was rude.

I guess that wasn't the only substitution I made:
Colby Jack instead of Gorgonzola
Cara cara orange juice instead of lemon juice (yes, I did buy the oranges because they have my name in their name....and they just so happen to be delicious).
Baby spinach and spring mix instead of arugula (That is what I had in the fridge and saw no point in going out to buy arugula when I had something that is way better (in my opinon))
This pizza dough (because I didn't have yeast and it's too cold to venture out to buy some)
Normally, I would make a beer batter pizza dough, but I didn't have any beer....and we all know why I didn't go out to buy some.

Here is the recipe:

Roast Acorn Squash and Gorgonzola Pizza
Adapted from Giada DeLaurentis
Yield: 4 side dish servings

1 (1 pound) acorn squash
2 tbsp maple syrup
1 tbsp olive oil
1 tsp red pepper flakes
1/4 tsp salt, plus 1/4 tsp
1/4 tsp freshly ground black pepper, plus 1/4 tsp
1 pound pizza dough
1 cup shredded whole milk mozzarella
1/2 cup crumbled Gorgonzola
1 cup arugula
Squeeze of lemon juice

1.  Preheat the oven to 375F
2.  Slice the squash in half from top to bottom.  Scoop out the seeds.  Slice the squash into 1/2 to 3/4-inch wide half moons and place in a medium bowl.  Toss the squash with the syrup, olive oil, red pepper flakes, 1/4 tsp salt, and 1/4 tsp pepper.  Place the squash on a parchment-lined baking sheet.  Bake the squash until tender and golden about 20 to 25 minutes.
3.  Keep the temperature on the oen at 375F.  Roll out the pizza dough on a flour dusted piece of parchment paper to a 13-inch diameter.  Place the pizza and the parchment paper on a baking sheet.  Sprinkle the mozzarella cheese and the Gorgonzola on the pizza dough.  Bake in the oven until golden and cooked through, about 25 to 30 minutes.
4.  Peel the skins off the squash.  Top the cooked pizza with the cooked squash.  Top with arugula, squeeze of lemon juice and the remaining 1/4 tsp salt and pepper.  Slice and Serve.