| Level: | Easy |
| Total: | 1 hr 10 min |
| Active: | 25 min |
| Yield: | 4 to 6 servings |
Ingredients
- 2 tablespoons olive oil, plus more for brushing the squash
- 1/2 large onion, thinly sliced
- Kosher salt
- 1/2 teaspoon ground sage
- 1 pound pizza dough, homemade or store-bought
- 1/2 cup whole-milk ricotta cheese
- 1/2 cup shaved or grated Parmesan, plus more for serving
- Freshly ground black pepper
- 3 ounces butternut squash, peeled and shaved with a vegetable peeler into long strands
- 1 cup loosely packed arugula
- 1 teaspoon lemon juice
- Crushed red pepper, for serving
Instructions
- In a skillet, heat the olive oil over medium heat. Add the onion and a pinch of salt and cook, stirring often, until browned and caramelized, 30 to 40 minutes. Stir in the sage and cook for 2 more minutes.
- Meanwhile, put a pizza stone in the lowest position in the oven and preheat the oven to 500 degrees F. (If you don’t have a pizza stone, you can use a baking sheet.)
- On a piece of parchment on a pizza peel or the back of a baking sheet, flatten out half the dough into a 10-inch round. Top with half of the ricotta, half of the Parmesan, a good pinch of salt and few turns of pepper, half of the onion and half of the squash shavings. Brush the squash with a thin even layer of olive oil and sprinkle with salt and pepper.
- Slide the pizza onto the pizza stone (or heated baking sheet) and bake until the crust and squash are lightly browned, about 8 minutes. Repeat with the rest of the toppings on the other half of the dough.
- While the pizza is baking, toss the arugula with the lemon juice, a pinch of salt and a few turns of pepper.
- Top the pizzas with the arugula salad, additional Parmesan shavings and a sprinkle of crushed red pepper.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 329 |
| Total Fat | 12 g |
| Saturated Fat | 4 g |
| Carbohydrates | 42 g |
| Dietary Fiber | 2 g |
| Sugar | 5 g |
| Protein | 14 g |
| Cholesterol | 19 mg |
| Sodium | 638 mg |
Reviews
What a fun recipe – loved the combo of ingredients, especially since I had most of them on-hand. I ended up substituting oregano for sage, added red pepper flakes and a light drizzle of agave. Was quite tasty. Will make it again.
I’ve been trying new pizza topping combos and this is going to be one of my go topping combinations. I might try adding some thick sliced bacon crumbles next time. I also used a Flatbread crust and it was perfect. Love this show and all the recipes I’ve tried! Thank you Molly!
That was amazing!! Possibly the best pizza I’ve ever made. Such a unique mix of toppings
Loved this pizza. Butternut squash was perfect touch. Saving this dish..
Just wonderful made it as one pizza tho instead of divided in half
I love squash so the decision to make this recipe was a no brainer for me. I used store bough spiraled butternut squash to reduce prep time. It worked beautifully. Thank you Molly!
Nice!
My mouth is still watering. I made this pizza tonight and will definitely make it again!! The blend of flavors is absolutely pleasing to the palette. I used the dough from the sausage pan pizza. The parchment paper on the heated stone crisped the pizza perfectly.
This was so easy! I loved it
This pizza was a huge hit with my family! I did modify it a bit, mainly because i didn’t read the recipe thoroughly before hand, but it still came out amazing. I placed the pizza store bought dough directly onto the pizza stone. I cooked it at the recommended temperature, but did need to cook longer then the recipe called for, and that required me to cover the pizza halfway through because the onions were beginning to burn. Otherwise, this was amazing!!