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