Roast Butternut Squash, Ricotta, Chilli & Sage Pizza

Name: Roast Butternut Squash, Ricotta, Chilli & Sage Pizza
Yield: Makes 1x 12”/16” pizza
Ingredients: 250/330g (8.8/11.6oz) classic pizza dough; 200g (7.1oz) butternut squash, peeled & roasted; 40g (1.4oz) mozzarella, torn into small pieces; 40g (1.4oz) ricotta; Handful fresh sage leaves; Chilli flakes; Olive oil

Bring the beloved butternut squash to the table with a twist this Fall – add roasted squash to an autumnal pizza finished with creamy ricotta, spicy chilli and fragrant sage. It’s the perfect solution for leftover pumpkin!

Servings: Makes 1x 12”/16” pizza

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Method

1

Prepare your pizza dough ahead of time. Our guide to making the perfect Classic Pizza Dough covers everything you need to know.
2

Fire up your Ooni pizza oven. Aim for 500˚C (932˚F) on the stone baking board inside. You can check the temperature inside your oven quickly and easily using the Ooni Infrared Thermometer.
3

Using a small amount of flour, dust your Ooni pizza peel. Stretch the pizza dough ball out to12”/16” and lay it out on your pizza peel. Top with the mozzarella, squash, and sage leaves.
4

Slide the pizza off the peel and into your Ooni pizza oven, making sure to rotate the pizza regularly.
5

Once cooked, remove the pizza from the oven. Finish with spoonfuls of the ricotta, a sprinkle of chilli flakes to taste and a drizzle of olive oil. Serve straight away.