Squash and Ricotta Pizza Recipe

Easy Butternut Squash Pizza

Whip up this irresistible fall-inspired pizza bursting with sweet caramelized onions, tender squash ribbons, and peppery arugula. Perfect for cozy nights inyour taste buds will thank you!

• Difficulty: Easy
• Servings: 4 to 6
• Nutritional Information per Serving (1 of 6): 329 calories, 12 g total fat, 4 g saturated fat, 42 g carbohydrates, 2 g dietary fiber, 5 g sugar, 14 g protein, 19 mg cholesterol, 638 mg sodium
• Total Time: 1 hour 10 minutes
• Active Preparation Time: 25 minutes

Ingredients

• 2 tablespoons olive oil, plus extra for brushing the squash
• 1/2 large onion, sliced thinly
• Kosher salt
• 1/2 teaspoon ground sage
• 1 pound pizza dough, either homemade or store-bought
• 1/2 cup whole-milk ricotta cheese
• 1/2 cup Parmesan, shaved or grated, plus extra for garnish
• Freshly ground black pepper
• 3 ounces butternut squash, peeled and shaved into long strips using a vegetable peeler
• 1 cup loosely packed arugula
• 1 teaspoon lemon juice
• Crushed red pepper flakes, for serving

Instructions

1. Heat the olive oil in a skillet over medium heat. Add the sliced onion along with a pinch of salt. Cook, stirring often, until the onion becomes golden brown and caramelized, about 30 to 40 minutes. Stir in the ground sage and cook for an additional 2 minutes.
2. Meanwhile, place a pizza stone in the lowest rack of your oven and preheat it to 500F. (If a pizza stone is unavailable, a baking sheet can be used.)
3. On a piece of parchment paper on a pizza peel or the back of a baking sheet, spread half of the pizza dough into a 10-inch circle. Evenly spread half of the ricotta cheese, half of the Parmesan, sprinkle a generous pinch of salt and some freshly ground black pepper, followed by half of the caramelized onion and half of the butternut squash shavings. Lightly brush the squash with olive oil and season with salt and pepper.
4. Transfer the pizza to the heated pizza stone or baking sheet and bake until the crust and squash are lightly browned, about 8 minutes. Repeat the process with the remaining dough and toppings for the second pizza.
5. While the pizzas are baking, combine the arugula with lemon juice, a pinch of salt, and a few turns of black pepper in a bowl and toss gently.
6. Once the pizzas are baked, top them with the dressed arugula, extra Parmesan shavings, and a sprinkle of crushed red pepper flakes to taste.