Roasted Butternut Squash Pizza
This butternut squash pizza is a favourite Winter and Autumn pizza! Butternut pumpkin is roasted with spices and garlic until tender, then sprinkled over garlicky ricotta with anchovies, crispy sage and gooey mozzarella cheese.
Equipment
- 1 baking tray
- 2 baking sheets or pizza stones
Ingredients
Roasted Butternut Squash
- 500g butternut squash peeled and cut into 1-2cm cubes
- 2 tablespoons olive oil
- ½ teaspoon ground cinnamon
- ½ teaspoon cayenne use ¼ teaspoon for less spicy butternut
- pinch nutmeg
- 2 tablespoons sage finely chopped
- 2-3 sprigs thyme
- salt
- black pepper
- 2 cloves garlic left whole
The Pizza
- 500g 1 lb pizza dough
- 100g ½ c ricotta
- 150g mozzarella cut in to chunks or grated
- 10 anchovies in oil
- 10 sage leaves
- black pepper
Instructions
- Make the pizza dough, if not using store bought, and leave to rest.
Roast The Butternut Squash
- Preheat the oven to 180℃ fan / 200℃ / 390 ℉.
- Line a baking tray with baking paper / parchment.
- Toss the butternut squash cubes with the olive oil, cinnamon, cayenne, nutmeg, chopped sage, thyme and salt and black pepper.
- Tip on to the lined baking tray, add the whole cloves of garlic, and roast for 20 minutes, until tender.
- Turn the oven up to 220 ℃ fan / 235℃ / 455℉.
- Line two baking sheets with baking paper.
- Cut the pizza dough in half and roll each half out into a circle. Place on the lined baking sheets.
- Squeeze the roasted garlic out into the ricotta, and mix with black pepper.
- Spread half of this mixture over one of the pizza bases.
- Sprinkle over half the mozzarella, then half the anchovies and half of the roasted butternut squash.
- Rub the sage leaves with a little of the anchovy oil - or olive oil - and scatter half over the pizza.
- Repeat with the other pizza base and rest of the ingredients.
- Place in the oven and bake for 10-15 minutes until the cheese and pizza crust are golden brown.
- Best enjoyed straight away, however leftovers can be stored, covered, in the fridge for up to 24 hours.
Notes
Nutrition calculated on using my homemade pizza dough recipe.
INGREDIENTS NOTES AND SUBSTITUTIONS
- Butternut squash - called butternut pumpkin here in Australia. This Autumn / fall and winter favourite vegetable is a budget friendly vegetable. Substitute with pumpkin or sweet potato.
- Pizza base - either homemade pizza dough, yeast- free pizza dough or store bought pizza dough.
- Spices - warming spices ground cinnamon and nutmeg together with a touch of heat from the cayenne pepper elevates the butternut squash and helps balance out its sweetness.
- Anchovies - roughly torn anchovies dotted over the pizza provide bursts of rich saltiness that we love with the sweet and spicy roasted butternut squash. However they aren’t to everyone’s tastes. Substitute with some salty prosciutto or cooked bacon, or goats cheese or feta cheese.
- Ricotta - creamy ricotta is used instead of pizza sauce to create a white pizza. If you don't have ricotta, substitute with plain Greek yogurt.
- Tips for roasting butternut squash: Spread the cubed butternut squash out on the tray making sure it isn’t overcrowded, otherwise it will steam rather than roast and caramelise.
- The spices used to roast the butternut squash are strong so if you taste a cube of roasted butternut squash don't worry! Once they are on the pizza the other ingredients help balance the spice and heat out!
Nutrition
Calories: 393kcalCarbohydrates: 35gProtein: 18gFat: 21gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 51mgSodium: 629mgPotassium: 615mgFiber: 4gSugar: 3gVitamin A: 13785IUVitamin C: 28mgCalcium: 357mgIron: 3mg
HAVE YOU MADE THIS RECIPE?
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Tag me! #atmrsjoneskitchen
Tag me! @atmrsjoneskitchen
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