My best friend and I just took a weekend trip to New York City. Honestly, the food options in that place are more overwhelming than the crowds of people.

I could spend 5 days there just trying different restaurants. Of course I would walk from one to the other to burn off some of the calories.

We packed a lot into a day and a half. Empire State Building, walking across the Brooklyn Bridge, riding Citi Bikes (aka flirting with certain death), a run through Central Park, meandering through Highline Park and dinner/drinks with friends and family. It was perfect.

Probably the best thing I ate was the Crepe Suzette we ordered for dessert at Les Halles, the restaurant owned by Anthony Bordain. The chef made it right in front of us and it was delicious.

This trip also taught me that I can’t afford to eat fancy NYC food all the time. So instead I made this pizza at home and pretended it was fancy city food.

Inspired by Smitten Kichen’s Roasted Acorn Squash and Gorgonzola Pizza.

What You Need:

• 1 small acorn squash, halved, seeded and sliced into half moons
• 1 tbsp olive oil or melted coconut oil, divided
• 1 tsp crushed red pepper flakes
• 1/4 tsp salt
• 1/4 tsp ground black pepper
• 2 tbsp maple syrup
• Pizza dough (I used a gluten-free pre-made dough)
• 2 tbsp cornmeal
• 1 cup raw spinach leaves
• 1/4 cup gorgonzola cheese
• 1/2 cup Parmesan cheese, shredded

What You Do:

Preheat oven to 375F

In a large mixing bowl, toss the half moon slices of acorn squash with the half the oil, the red pepper flakes, maple syrup, salt and pepper until thoroughly and evenly coated.

Lay the squash out on a baking sheet lined with parchment paper and bake for about 20 minutes or until soft and golden.

Roll out your dough using the other half of the oil to keep it from becoming sticky.

Sprinkle the cornmeal over a pizza stone or your baking sheet, and lay the dough out over the cornmeal.

Once the squash is cooked, gently peel off the skins.

Lay each half moon over the pizza.

Top with gorgonzola cheese, spinach and Parmesan, and bake for 12-15 minutes, or until crust edges are golden brown, cheese is melted and spinach is wilted (but not dry!)

Slice up and chow down!