Squash and Ricotta Pizza with Sage and Arugula

• portionen: Makes two 10-inch pizzas

Zutaten

2 tablespoons olive oil, plus more for brushing the squash

1 large onion, thinly sliced

Kosher salt

1 teaspoon ground sage

Pizza Dough (your choice of recipe)

Flour, for dusting

1 cup whole-milk ricotta cheese

1 cup shaved or grated Parmesan cheese, plus more for serving

Black pepper

4 ounces butternut squash, peeled and shaved with a vegetable peeler

2 cups loosely packed arugula

1 ½ teaspoons lemon juice

Crushed red pepper, for serving

Anweisungen

Preheat the oven with a pizza stone to 500°F. Let it come to temp while you make the toppings (If you don't have a pizza stone, you can use a baking sheet.)

In a skillet, heat 2 tablespoons of the olive oil over medium heat. Add the onion and a pinch of salt and and caramelized, cook, stirring often, until browned about 30 to 40 minutes. Stir in the sage and cook for 2 more minutes. Remove from the heat.

Divide the pizza dough in half. On a floured pizza peel or baking sheet, flatten out one half of the dough into a 1-inch round.

Top with half of the ricotta, half of the Parmesan, a good pinch of salt and a 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 it with salt and pepper.

Bake until the crust and squash are lightly browned. Begin checking for doneness at 8 minutes. Repeat with the other half of the ingredients.

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, additional Parmesan shavings, and a sprinkle of crushed red pepper.

Notizen

From: ‘Molly on the Range’ by Molly Yeh