I mean, can you ever go wrong with any of these flavors? Nope.
- 1/2 pound of pizza dough.
- 1 small butternut squash thinly sliced into discs. Tip: When I made this the second time, I chopped the butternut squash into small squares, tossed it in olive oil, and roasted it in the oven at 400 degrees for about 25 minutes until tender. I prefer it this way because it cooks more thoroughly.
- 3 tablespoons unsalted butter
- 1/4 onion, sliced
- 1 cup mozzarella, shredded
- 1/2 cup parmesan, grated
- 1/2 cup ricotta
- 10 sage leaves
- Preheat oven to 400 degrees and roast the butternut squash. When it’s done roasting, bump the oven up to 550 degrees.
- Melt butter in a small sauté pan over medium heat, swirl the pan until butter is a deep brown and smells nutty. Remove from heat, season with salt, and set aside.
- Roll dough into a circle and put on a pizza pan.
- Spread the brown butter over the dough leaving a small edge. Place 3/4 of butternut squash on the pizza dough and season with salt. Cover with mozzarella, onion, and parmesan cheese. Place remaining squash over cheese. Dollop ricotta cheese and sage sporadically over the pizza. Season with a little salt and pepper.
- Bake until brown and bubbly, about 10 minutes.
*Recipe adapted from Butternut Squash Pizza with Brown Butter Base*