Rosemary Blue Cheese Pizza

Ingredients

• 3 tablespoons extra-virgin olive oil, divided
• ½ medium delicata squash, halved, seeded and sliced 1/4 inch thick
• 1 ½ cups chopped leek (about 1 medium)
• All-purpose flour for dusting
• 1 pound whole-wheat pizza dough, at room temperature
• 1 tablespoon chopped fresh rosemary or 1 teaspoon dried
• 4 cloves garlic, sliced
• 1 teaspoon fennel seeds
• ¼ teaspoon crushed red pepper
• ⅛ teaspoon salt
• 1 cup arugula
• ½ cup crumbled blue cheese
• Grated Parmesan cheese for serving

Directions

1. Position racks in upper and lower thirds of oven. Place a large broiler-safe skillet on the top rack. Preheat to 450°F.
2. Carefully remove the pan from the oven and add 1 tablespoon oil and squash; stir to combine. Roast the squash for 5 minutes. Add leek to the pan and stir. Roast until the squash is lightly browned and tender, 10 to 12 minutes more.
3. Meanwhile, lightly dust a large rimmed baking sheet with flour. Stretch dough to fit the entire pan and brush with 1 tablespoon oil. Bake on the lower rack until the bottom is lightly browned, about 10 minutes.
4. When both pans are out of the oven, set the broiler to high. Mix the remaining 1 tablespoon oil, rosemary, garlic, fennel seeds, crushed red pepper and salt in a small bowl. Spread the seasoned oil over the crust and top with the squash mixture, arugula and blue cheese. Broil the pizza on the top rack until the cheese starts to brown, 1 to 3 minutes. Let stand at room temperature for 5 minutes before cutting. Serve sprinkled with Parmesan, if desired.