Butternut Squash and Ricotta Pizza with Sage
Butternut Squash and Ricotta Pizza with Sage
What I love about Butternut Squash and Ricotta Pizza with Sage
If this pizza doesn’t scream fall then I don’t know what does! This Butternut Squash and Ricotta Pizza is full of delicious, autumn flavours like roast squash, sautéed mushrooms and onions and crispy sage. It’s totally vegetarian but you would never notice the lack of meat because it’s absolutely loaded! Both the ricotta and mozzarella cheeses provide protein and the perfect base and blanket to all of the tasty toppings. Use your favourite pre-made gluten-free crust as the base or an alternative if you wish. I occasionally like to do a sourdough pizza crust for a treat which is also delicious.
This pizza takes a little more effort than a simple tomato sauce and pepperoni, but that’s how I roll. We do gourmet, here at SCK! And, in my opinion, it’s worth it! Don’t get me wrong, there are times for a simple pepperoni pizza (which I also love), but there are times to be a bit extra too. This one is a little different as there is no sauce per se. The ricotta acts as the sauce, though it is not saucy. It’s light and fluffy with a little garlic and lemon for flavour. The addition of caramelized onions and mushrooms pairs so well with the roasted squash and crispy sage. It all works together very well.
What you will need to make Butternut Squash and Ricotta Pizza with Sage
Here’s a list of ingredients that you will need:
Pizza crust - You can use any pre-made or homemade pizza crust that you like. I love a homemade grain-free pizza crust or a sourdough pizza crust for a treat.
Ricotta cheese - Did you know that ricotta “cheese” actually isn’t really cheese? It’s actually made from whey. I learned this when we were in Italy. Anyway, it’s delicious and perfect on this pizza.
Lemon - You will need both the zest and juice from a lemon for this pizza. The zest of one whole lemon and the juice from half is added into the ricotta mixture for extra zing and flavour.
Garlic - You will need 2 minced garlic cloves to add into the ricotta mixture as well.
Butternut squash - Butternut squash is the star of the show on this pizza! You want it diced into about 1/2” cubes. If you don't want to buy a whole butternut squash and have leftovers, you can definitely buy it frozen and pre-cut for extra ease. Just adjust the cook time by a few minutes.
Mushrooms - I used Cremini mushrooms for sautéing along with the onions and they were delicious.
Onions - White or yellow onions work best for sautéing along with the mushrooms.
Butter - You will need a little butter for sautéing the onions and mushrooms and also for crisping up the sage at the end.
Parmesan cheese - I love the blend of parmesan and mozzarella on a pizza. You just need a sprinkle of parmesan cheese for the pizza, about 1/3 cup.
Mozzarella cheese - Mozzarella is the go-to pizza cheese and for good reason! It’s mild in flavour, melts amazingly and is stringy and delicious.
Sage - The addition of crispy sage leaves on top of the pizza is the perfect garnish! It adds delicious flavour and colour to the pizza.
Chilli flakes - Chilli flakes are always optional, but I love a little added heat on my pizza. You can take it or leave it, but I recommend you try it! It just takes the pizza to the next level.
Butternut Squash and Ricotta Pizza with Sage
Butternut Squash and Ricotta Pizza with Sage
Ingredients
- 1 9" pre-made pizza crust
- 1 1/2 cups peeled and diced butternut squash
- olive oil, for roasting
- salt and pepper, for seasoning
- 1 cup ricotta cheese
- 2 garlic cloves, minced
- zest of 1 lemon
- juice of half lemon
- butter, for sautéing
- 1 1/4 cups sliced white onion
- 1 1/4 cups sliced cremini mushrooms
- 1/3 cup shredded parmesan cheese
- 1 cup shredded mozzarella cheese
- fresh sage leaves
- chilli flakes, for topping
Instructions
- Preheat the oven for 400F and spread the diced squash out on a small, rimmed baking sheet.
- Drizzle the squash with olive oil and season with salt and pepper. Roast in the preheated oven for 20 minutes or until soft and starting to brown.
- In a small mixing bowl, add the ricotta, garlic, lemon zest, lemon juice and a sprinkle of salt and pepper to taste. Mix with a fork until combined and set aside.
- In a medium-sized cast iron skillet, melt a knob of butter and then add the sliced onions and mushrooms. Cook on low-medium heat for 10 minutes or until browned, stirring frequently.
- In a small saute pan, add a tbsp of butter and a few (5-7) sage leaves. Fry them for about 1 minute on each side or until crispy. Set aside on a paper towel-lined plate.
- Spread the ricotta mixture in an even layer on the prepared pizza crust.
- Top the pizza with roast squash, sautéed onions and mushrooms and then parmesan and mozzarella cheese.
- Set the oven to HIGH broil and broil for 2-3 minutes or until the cheese is bubbly and brown.
- Cut the pizza into 8 equal slices, top with crispy sage leaves and chilli flakes and enjoy!
