When you think fall, pizza probably isn’t the first food to come to mind. But it’s a terrific vehicle for delicious autumnal produce. Although the panoply of fresh summer produce may be gone, fall brings it’s own robust, nourishing selection of pizza pie toppings. If the chill in the air has you wanting to turn out some heartier pizzas, look no further for inspiration. Yep, pizza at home can be quick and easy.
Although ricotta is a common element to fabulous pizza, butternut squash is typically left for soups and casseroles. Here is a little known fact: the flavors pair beautifully together. Add high quality olive oil, garlic, roasted red pepper flakes and fresh sage to enhance the fall flavors and you’ve got yourself a pizza that is comforting and incredibly different than anything you’ve ever tasted. The pizza has a rich, earthy flavor that warms and comforts during these chilly fall months. It’s the perfect dinner for a busy week night, and a lot more delicious than delivery.
- Pre-made pizza dough
- 1 small butternut squash, peeled and cubed
- 1 cup ricotta cheese
- 3 garlic cloves, minced
- Olive oil
- Red pepper flakes
- Salt and pepper
- Freshly grated parmesan cheese
- Pre-heat oven to 400 degrees F. Take cubed butternut squash and drizzle with olive oil, salt and pepper. Bake approximately 20 minutes, or until soft and tender.
- Set oven at 450 degrees F. On a baking sheet roll out pizza dough. Sprinkle with a drizzle of olive oil and minced garlic. Add butternut squash and spoonfuls of ricotta. Sprinkle with parmesan cheese. Add salt and pepper. Bake 13-15 minutes, or until crust is golden brown. (I’ve found the time varies greatly depending on the thickness of your dough, so be sure to keep an eye on it.)
- Once cooking is complete, sprinkle with red pepper flakes and fresh sage.