Thursday, September 25, 2014

Butternut Squash and Ricotta Pizza

Butternut Squash and Ricotta Pizza

I do so love this pizza ... I mean, I could eat one by myself, and not one slice,  the whole thing! There's a beautiful play of flavors here; sweet roasted butternut squash and onion, garlicky ricotta, tangy Parmesan all on a chewy crust, it's just the best bite.

Butternut Squash and Ricotta Pizza

Look for squash that are dull skinned, heavy for their size with an intact and firm, dry stem. They should have a deep color and the skin should not be easily scratched or nicked. Once you have the right squash, you're ready to go!

Butternut Squash and Ricotta Pizza
Makes 1 pizza - serves 4 to 6


1 pound butternut squash, peeled and sliced 1/4-inch thick
1 medium sweet onion, such as Vidalia, sliced 1/4-inch thick
3 Tablespoons olive oil, divided
1/2 cup ricotta cheese
1/2 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1 teaspoon dried Italian seasoning
1 clove garlic, minced
2 teaspoons salt, divided
1 pound refrigerated pizza dough


1. Preheat oven to 400 degrees F.
2. Lay squash and onion slices on a baking sheet and drizzle with 2 Tablespoons olive oil and sprinkle with 1 teaspoon salt.
3. Roast for 25 minutes or until squash is tender and onions have started to brown. Remove from oven and turn heat to 450 degrees F.
4. Roll dough into a rough oval approximately 15 inches long and 12 inches wide.
5. Brush dough with 1 Tablespoon olive oil and top with squash and onion pieces.
6. Stir together ricotta, mozzarella, Parmesan, Italian seasoning, garlic and 1 teaspoon salt. Blend well.
7. Drop cheese blend in dollops across squash and onions.
8. Bake for 20-25 minutes or until crust is golden brown and cheeses are lightly melted.

My recipe was originally posted at

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