Butternut Squash Pizza

Butternut Squash Pizza
Christopher Baker
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preparation
25
minutes
cooking
70
minutes
Serves 6

Ingredients

1
butternut squash (about 2 pounds), peeled
1
small yellow onion, sliced into 1/4-inch-thick rings
3
tablespoons
olive oil
1 1/2
teaspoons
kosher salt
1/4
teaspoon
black pepper
1
1-pound package refrigerated pizza dough
1
tablespoon
cornmeal
1
tablespoon
fresh thyme leaves
1/2
cup
fresh ricotta

Directions

  1. Heat oven to 400° F.
  2. Cut the squash into 1/2-inch-thick slices, then cut each slice into 1-inch chunks. Place the squash and onion on a baking sheet. Drizzle with the oil, season with the salt and pepper, and toss. Roast until tender, about 20 minutes. Transfer to a plate.
  3. Increase oven temperature to 450° F. Roll the dough out 1/4 inch thick. Clean the baking sheet and sprinkle it with the cornmeal. Place the dough on top. Scatter the squash and onion mixture over the dough, sprinkle with the thyme, and add dollops of the ricotta. Bake until golden, about 25 minutes. Slice into wedges.
     
September 2006

Nutritional Information

  • Per Serving
  • Calories From Fat 29 %
  • Fat 12 g
  • Sat Fat 3 g
  • Cholesterol 8 mg
  • Sodium 981 mg
  • Carbohydrate 56 g
  • Fiber 3 g
  • Sugar 5 g
  • Protein 11 g
What does this mean? See Nutrition 101.

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