Tuesday, August 17, 2010

butternut squash pizza

I was introduced to the idea of butternut squash lasagna yesterday and with fall not far around the corner decided to google recipes with butternut squash when I got home. I love the combo of sweet and savory and think this pizza would make a delicious early fall appetizer.

butternut squash pizza

- 1 butternut squash (2 lbs,) peeled
- 1 small yellow onion, cut into 1/4" thick rings
- 3 tbsp olive oil
- 1 lb package pizza dough
- 1 tbsp cornmeal
- 1 tbsp fresh thyme leaves
- 1/2 cup fresh ricotta
- 1 1/2 tsp kosher salt
- 1/4 tsp black pepper

Heat oven to 400 degrees. Cut the squash into 1/2" thick slices, then cut each slice into 1" chunks. Place the squash and onion onto a baking sheet. Drizzle with olive oil, season with salt and pepper and toss. Roast until tender (about 20 minutes) and transfer to a plate.

Increase oven temp to 450. Roll out dough to 1/4" thick. Clean the baking sheet and sprinkle it with cornmeal. Place the dough on top* and distribute the squash, onions, thyme and dollops of the ricotta evenly. Bake until golden (about 25 minutes) and slice into small wedges.

*This is where I would bake the crust off a little bit first (5-7 minutes) so that it gets really crispy.

image and recipe from Real Simple

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