Squash and Ricotta Pizza
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 329
- Total Fat
- 12
- Saturated Fat
- 4
- Carbohydrates
- 42
- Dietary Fiber
- 2
- Sugar
- 5
- Protein
- 14
- Cholesterol
- 19
- Sodium
- 638
- Total: 1 hr 10 min
- Active: 25 min
Ingredients
2 tablespoons olive oil, plus more for brushing the squash
1/2 large onion, thinly sliced
Kosher salt
1/2 teaspoon ground sage
1 pound pizza dough, homemade or store-bought
1/2 cup whole-milk ricotta cheese
1/2 cup shaved or grated Parmesan, plus more for serving
Freshly ground black pepper
3 ounces butternut squash, peeled and shaved with a vegetable peeler into long strands
1 cup loosely packed arugula
1 teaspoon lemon juice
Crushed red pepper, for serving
Directions
- In a skillet, heat the olive oil over medium heat. Add the onion and a pinch of salt and cook, stirring often, until browned and caramelized, 30 to 40 minutes. Stir in the sage and cook for 2 more minutes.
- Meanwhile, put a pizza stone in the lowest position in the oven and preheat the oven to 500 degrees F. (If you don't have a pizza stone, you can use a baking sheet.)
- On a piece of parchment on a pizza peel or the back of a baking sheet, flatten out half the dough into a 10-inch round. Top with half of the ricotta, half of the Parmesan, a good pinch of salt and few turns of pepper, half of the onion and half of the squash shavings. Brush the squash with a thin even layer of olive oil and sprinkle with salt and pepper.
- Slide the pizza onto the pizza stone (or heated baking sheet) and bake until the crust and squash are lightly browned, about 8 minutes. Repeat with the rest of the toppings on the other half of the dough.
- While the pizza is baking, toss the arugula with the lemon juice, a pinch of salt and a few turns of pepper.
- Top the pizzas with the arugula salad, additional Parmesan shavings and a sprinkle of crushed red pepper.