If you’ve caught on by now, you might have noticed that many of my components I share also happen to work well with pizza. Olive tapenade, garlicky greens, and romesco are a few of my favorites. And obviously this, roasted butternut squash (with this pizza!) This pizza is a version that finds itself in rotation during the cooler months. I typically don’t use ricotta but I’ve been finding I have leftover ricotta stashed in the refrigerator more often than not. Best of all, I give a vegan riff below (and I barely miss the cheese!)
A delicious and beautiful fall/winter pizza featuring a roasted butternut squash component along with whipped ricotta, spinach, and mozzarella cheese.
- 1 cup whole milk ricotta
- 2 tablespoons milk
- 1/4 teaspoon sea salt
- 1/4 teaspoon black pepper
- 2 sprigs of thyme, stems removed
- 1 homemade or store-bought pizza dough (see note)
- 1 tablespoon olive oil
- [url]2 cups roasted butternut squash component∞https://naturallyella.com/roasted-butternut-squash-cooking-component/[/url]
- 2 cups baby spinach leaves
- 1/2 small red onion, thinly sliced
- 6 ounces shredded mozzarella cheese
- Parmesan, for topping
- Chili flakes, for serving
- Preheat oven to 500˚F. If using a pizza stone, place on the highest rack. Prepare the pizza topping. Whip the ricotta with the milk, salt, pepper, and thyme.
- In a good non-stick surface (like a pizza peel sprinkled with cornmeal), stretch and roll the dough into a circle roughly 12 to 14” in size. Rub the olive oil over the crust then spread the ricotta over most of the dough. Top with the fresh spinach, onion slices, and roasted butternut squash. Finish with the mozzarella cheese and bake until the crust is golden and cheese browning, 12 to 15 minutes (time depends on how well your oven holds heat- start checking after about 8 minutes).
- Remove pizza from oven and sprinkle with freshly grated parmesan cheese and red pepper flakes if desired.
Tips & Tricks: I always keep a stash of pizza dough balls in the freezer. As long as I remember to thaw them, pizza is a quick dinner option (especially if you make the butternut squash component ahead of time!)
Nutrition: see the information.
- Calories: 471
- Sugar: 3.4
- Sodium: 841
- Fat: 24.3
- Saturated Fat: 12.9
- Carbohydrates: 41.8
- Fiber: 3.7
- Protein: 22.7
- Cholesterol: 70.2
Butternut Squash Pizza
The beautiful thing about this butternut squash pizza is that you can swap many of the ingredients and still have a delicious pizza. A few of my favorites:
Greens: Swap out the spinach for whatever types of greens of might have on hand: kale, chard, or collards would all work. I do recommend wilting the heartier grains before topping the pizza.
Garlic Oil: Swap out the ricotta for a bit of olive oil and garlic. This helps lightened the pizza a bit.
Vegan: This pizza is bulky enough that you could easily make it vegan. Swap the dairy ricotta for your favorite vegan ricotta (either tofu or a homemade almond ricotta). From there, you can use vegan cheese or leave it off- the almond ricotta and the vegetables are enough!
Between the months of September and April, there is always at least one butternut squash in my pantry. With a stocked pantry, that squash can turn into so many different meals like this butternut squash pasta, soup, casseroles, or salads. It is a workhorse for winter cooking.