- Calories 368
- Calories from fat 29%
- Fat 12g
- Sat fat 3g
- Cholesterol 8mg
- Sodium 981mg
- Carbohydrate 56g
- Fiber 3g
- Sugar 5g
- Protein 11g
Butternut Squash Pizza
Christopher Baker
How to Make It
Step 1
Heat oven to 400° F.
Step 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.
Step 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.
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seabelis
2017-08-27T04:22:31-04:00
Terrific!
laaaaate
2012-12-14T23:44:38-05:00
I made this. It was dry, and kind of bland. I made it again, adding more salt to the squash before roasting, as well as rosemary. Then I combined the ricotta, thyme, and a little shredded romano, and caoted the whole pizza crust, before adding the roasted squash and onions. I topped the whole thing with a little grated parmesan and the tiniest bit of oregano: the result was far superior. LAAAATE.
Sophie706
2010-03-29T17:34:07-04:00
I used queso fresco instead of ricotta I also only baked the pizza for 18-20 minutes because I made my crust thinner. It was delicious, and it went really well with some fresh roasted asparagus. I'll make it again for sure!
Alexandra0223
2010-03-24T14:58:20-04:00
I added goat cheese. that adds a little moisture.
giunia
2009-11-04T10:44:00-05:00
it was ok... probably not worth the time put into it though. A little dry.
martyomni1
2009-11-04T05:30:08-05:00
This looks interesting! Definitely would like to try it.
