mmmmmmmmmmmmmm so good. used the best hand dipped local ricotta made by maplebrook in bennington, vermont. they sell it at whole foods and I always get it for special ricotta dishes. this stuff is like nothing you have ever tasted before. amazing. I added the sage for the last minute of cooking which I think was a great idea. I did cook the butternut a couple of days in advance. I didn’t follow the temp and instructions for cooking the pizza I just followed what I would normally do for the type of crust Ihad and my pizza stone.
Butternut Squash and Sage Pizza from taste and tell
2 cups cubed (1/4-1/2″) butternut squash
1 lb pizza dough
3-4 oz ricotta
1 1/2 cups mozzarella
Preheat the oven to 400F. Place the butternut squash on a baking sheet, drizzle on olive oil and salt. Toss to combine. Roast in the oven for 20-30 minutes, turning once or twice, until fork-tender and roasted. Set aside.*
Increase the oven temperature to 475F and place a pizza stone in the oven. Let heat for at least 30 minutes.
Roll out the pizza dough. Spread on the ricotta. Sprinkle the mozzarella over the ricotta, then top with the butternut squash. Cook according to the instructions for the pizza dough.
Top pizza with fresh sage before serving.
*Squash can be roasted ahead of time and refrigerated until needed.