Butternut Squash and Sage Pizza with Lemony Ricotta

Name: Butternut Squash and Sage Pizza with Lemony Ricotta
Prep time: 38 min
Cook time: 45 min
Total time: 1 h 23 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 lb (450 g) butternut squash, peeled, seeded, and cut into ½-inch (1.2 cm) cubes (from a squash of about 1¾ lb / 800 g); 3 tablespoons (45 ml) extra-virgin olive oil, divided: 1 tbsp for the squash, 1 tbsp for the sage, 1 tbsp for brushing the crust edges; 1 teaspoon (4 g) kosher salt, divided: ½ tsp for the squash, ¼ tsp for the ricotta, ¼ tsp for the sage; ¼ teaspoon (½ g) black pepper, freshly ground; 20 large leaves (10 g) fresh sage leaves, whole, washed and patted completely dry; 1 cup (230 g) whole-milk ricotta, drained of any liquid on top; 1 clove (3 g) garlic, finely grated or minced; 1 teaspoon (2 g) lemon zest, finely grated; ½ cup (30 g) Parmesan cheese, finely grated, divided: half stirred into the ricotta, half for finishing; 1½ lb (680 g) pizza dough, store-bought or homemade, at room temperature, divided into two 340 g (12 oz) balls; 2 tablespoons (16 g) all-purpose flour, for dusting the work surface; 8 oz (225 g) low-moisture whole-milk mozzarella, coarsely shredded from a block (about 2 cups); 1 tablespoon (21 g) honey (optional); ¼ teaspoon (½ g) red pepper flakes (optional)

From the MyKitchenBank Kitchen

Caramelized roasted butternut squash, dollops of garlicky lemon ricotta, melty mozzarella and crisp sage leaves sit on a chewy, blistered crust. It's a cozy, vegetarian fall pizza that bakes in about 10 minutes per pie.

Prep: 38 min
Cook: 45 min
Wait: 23 min
Total: 1 hr 46 min
Makes: 2 twelve-inch pizzas (8 slices total)

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Ingredients

4 servings

For the topping
1 lb (450 g) butternut squash, peeled, seeded, and cut into ½-inch (1.2 cm) cubes (from a squash of about 1¾ lb / 800 g)
3 tablespoons (45 ml) extra-virgin olive oil, divided: 1 tbsp for the squash, 1 tbsp for the sage, 1 tbsp for brushing the crust edges
1 teaspoon (4 g) kosher salt, divided: ½ tsp for the squash, ¼ tsp for the ricotta, ¼ tsp for the sage
¼ teaspoon (0.5 g) black pepper, freshly ground
20 large leaves (10 g) fresh sage leaves, whole, washed and patted completely dry
For the ricotta
1 cup (230 g) whole-milk ricotta, drained of any liquid on top
1 clove (3 g) garlic, finely grated or minced
1 teaspoon (2 g) lemon zest, finely grated
½ cup (30 g) Parmesan cheese, finely grated, divided: half stirred into the ricotta, half for finishing
For the crust
1½ lb (680 g) pizza dough, store-bought or homemade, at room temperature, divided into two 340 g (12 oz) balls
2 tablespoons (16 g) all-purpose flour, for dusting the work surface
8 oz (225 g) low-moisture whole-milk mozzarella, coarsely shredded from a block (about 2 cups)
To finish
1 tablespoon (21 g) honey (optional)
¼ teaspoon (0.5 g) red pepper flakes (optional)

Equipment (8)

Pizza stone or heavy rimmed baking sheet (turned upside down)
Rimmed baking sheet, about 13×18 inches (33×46 cm), for the squash
Pizza peel or a rimless baking sheet or cutting board for transferring
Parchment paper
Box grater
Sharp vegetable peeler and chef's knife
Medium bowl and small bowl
Pizza cutter

Steps

Before you start

Take the pizza dough out of the fridge about 1 hour before you want to shape it. Cold dough is springy and tears or shrinks back when stretched.
Use low-moisture mozzarella that you shred yourself from a block. Fresh mozzarella releases too much water and makes the center soggy.
You'll roast the squash at 425°F (220°C) first, then raise the oven to 475°F (245°C) to heat the pizza stone. Don't put the stone in the oven during the squash roast.
If you don't have a pizza stone, use an upside-down heavy rimmed baking sheet and preheat it the same way.

1
Prep and season squashOven 425°F / 220°C
- Position an oven rack in the center and heat the oven to 425°F (220°C).
- Peel the butternut squash, halve it, scoop out the seeds, and cut the flesh into ½-inch (1.2 cm) cubes; you need about 450 g (1 lb).
- On a large rimmed baking sheet, toss the cubes with 1 tablespoon of the olive oil, ½ teaspoon of the salt and the black pepper.
- Spread into a single layer with space between the cubes.
- Remove the pizza dough from its bag or bowl, cover it loosely with a towel or oiled plastic wrap, and leave it on the counter.
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Ready when: Squash cubes are evenly coated and spread in one layer without touching.
Tip: Crowded squash steams instead of browning. Use two pans if the cubes can't fit in one layer.
2
Roast the squashOven 425°F / 220°C
- Roast the squash at 425°F (220°C) for 22 to 25 minutes, flipping the cubes with a spatula halfway through.
- Meanwhile the dough warms up on the counter.
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Ready when: Edges are deeply golden brown and a fork slides into a cube with no resistance, but the cubes still hold their shape.
Tip: Don't roast the squash until mushy; it will cook a little more on the pizza.
3
Make ricotta and sage
- While the squash roasts, stir together the ricotta, garlic, lemon zest, ¼ teaspoon of the salt and half of the Parmesan (about ¼ cup / 15 g) in a medium bowl until smooth.
- Shred the mozzarella.
- In a small bowl, toss the sage leaves with 1 tablespoon of the olive oil and the remaining ¼ teaspoon salt until every leaf is lightly glossy.
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Ready when: Ricotta mixture is creamy and evenly flecked with zest.
Tip: Make sure the sage is completely dry before oiling it, or it will steam rather than crisp.
4
Heat the baking stoneOven 475°F / 245°C
- Remove the squash and set it aside.
- Slide the pizza stone (or an upside-down heavy baking sheet) onto the rack in the center of the oven.
- Raise the oven temperature to 475°F (245°C) and let the stone heat for a full 20 minutes.
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Ready when: Oven has been at 475°F (245°C) for at least 20 minutes.
Tip: A stone needs the full 20 minutes; a stone that is only warm gives a pale, soft crust.
5
Shape the dough
- Cut two sheets of parchment paper about 14 inches (35 cm) square.
- Dust your counter lightly with flour.
- Working with one ball at a time, press the dough from the center outward with your fingertips, leaving a ½-inch (1.2 cm) rim, then lift and stretch it over your knuckles into a 12-inch (30 cm) round.
- Place each round on a sheet of parchment.
- If the dough springs back, cover it and let it rest 5 minutes, then stretch again.
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Ready when: Dough is an even round about ¼ inch (6 mm) thick with a slightly thicker rim and no holes.
Tip: Avoid a rolling pin; it pushes out the air bubbles that give the crust its chew.
6
Top the first pizza
- Brush the rim of one dough round with about ½ teaspoon of the olive oil from the 1 tablespoon set aside for the crust (reserve the rest for the second pizza).
- Scatter half of the mozzarella over the dough, leaving a 1-inch (2.5 cm) border.
- Drop half of the ricotta mixture over the cheese in 8 to 10 spoonfuls.
- Scatter half of the roasted squash on top, then tuck about 10 sage leaves among the squash and cheese, with the tips partly covered.
- Do the same to the second round just before baking it.
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Ready when: Toppings are evenly distributed with visible dough between the ricotta dollops.
Tip: Top each pizza right before baking; a topped raw round left sitting turns the crust gummy and sticks to the peel.
7
Bake the first pizzaOven 475°F / 245°C
- Slide the first pizza, parchment and all, onto the hot stone using the peel or a rimless baking sheet.
- Bake at 475°F (245°C) for 9 to 11 minutes.
- Slide it out onto a cutting board.
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Ready when: Crust rim is deep golden with a few dark blisters, the mozzarella is bubbling and browned in spots, and the sage is dark green and crisp.
Tip: If the sage darkens to almost black before the crust is done, it's burning; lay a foil sheet loosely over the top for the last few minutes.
8
Bake the second pizzaOven 475°F / 245°C
- Close the oven for 2 minutes so the stone regains its heat.
- Top the second dough round as in the earlier step using the remaining mozzarella, ricotta, squash and sage, and bake the same way for 9 to 11 minutes.
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Ready when: Crust is golden and blistered with bubbling cheese, matching the first pizza.
9
Finish and serve
- Let each pizza rest on a cutting board for 3 minutes so the cheese sets.
- Sprinkle with the remaining Parmesan, and drizzle with the honey and a pinch of the red pepper flakes if using.
- Cut each pizza into 4 slices with a pizza cutter and serve hot.
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Ready when: Cheese has stopped bubbling and the slices hold together when lifted.
Tip: Honey is sweet against the salty cheese; start with a light drizzle and add more to taste.

Good to know

Tips

Cut the squash cubes the same size so they roast evenly; ½-inch (1.2 cm) pieces caramelize without drying out.
Dollop the ricotta instead of spreading it. The pockets of creamy cheese stay moist and the mozzarella browns in between.
Keep a ½- to 1-inch (1.2 to 2.5 cm) border bare so the crust puffs up and browns well.
Sliding the pizza on parchment makes loading the hot stone much easier and prevents sticking; the parchment can safely stay under the pizza at this temperature for the short bake.

Make ahead

"Roast the squash and mix the ricotta up to 2 days ahead and refrigerate them separately in airtight containers. Bring the squash to room temperature (or warm it briefly in a 300°F / 150°C oven for 5 minutes) before assembling. Shred the mozzarella up to 2 days ahead. Don't oil the sage until just before baking."

Storage & reheating

Room temperature: up to 2 hours. Refrigerator: wrap leftover slices well or store in an airtight container for up to 3 days. Freezer: freeze slices on a tray, then wrap tightly, for up to 2 months. Reheat slices on a baking sheet in a 400°F (200°C) oven for 8 to 10 minutes (12 to 15 from frozen), or in a dry skillet over medium heat, covered, for 4 to 5 minutes to re-crisp the bottom.

Substitutions

butternut squash → Pre-cut butternut squash cubes, or peeled, cubed kabocha or sweet potato. Use the same weight and roast until fork-tender; sweet potato may need 3 to 5 minutes less.
whole-milk ricotta → Goat cheese thinned with 2 tablespoons of milk, or mascarpone. Goat cheese gives a tangier result; mix it with the garlic and zest exactly like the ricotta.
low-moisture whole-milk mozzarella → Fontina or provolone. Fontina melts richly and tastes nuttier; shred it the same way and use the same weight.
fresh sage leaves → Fresh thyme leaves (1 tablespoon). Scatter the thyme over the pizza before baking without oiling it; the result will be less crisp but still fragrant.