Fall flavors were made for pizza, especially in the form of this butternut squash pizza topped with creamy ricotta and a sweet tart balsamic syrup.
I feel like the country could use a giant pizza party right now.
I mean, is there anything more nationally unifying than our love of cheese + carbs +toppings?
Not in my book.
I have no intention of talking politics on here, but feel compelled to say that I am appalled at some of the goings on that have occurred across the country since the election.
Swastikas? Being drawn in schools? By YOUNG CHILDREN?!?
Um, what century are we living in? Because I really thought (hoped) we were above this.
Regardless of what side you voted for, all of the judgment, all of the bullying, all of the messages of hate HAVE TO STOP. We obviously have to get back to basics. Love they neighbor as thyself, and all that.
And if we can’t do that over pizza….well then we’re in a lot more trouble than I thought.
And that’s saying something.
This is probably nothing like the pizza you can get from your local take-out joint, but sometimes that’s a good thing! It’s covered with sweet caramelized roasted onions and butternut squash cubes, two layers of cheese, and a drizzle of balsamic syrup to tie it all together. It’s almost officially the weekend – so let’s eat like it.
- 5 oz ricotta
- salt and black pepper, to taste
- 1 red onion, thinly sliced
- 2 tbsp rosemary, chopped
- 1 clove garlic, minced
- 12 oz butternut squash, cut into ¼-inch cubes
- 5½ tbsp olive oil, divided
- 1 lb pizza dough
- 2 oz shredded Fontina cheese
- 2 tbsp balsamic syrup
- Heat oven to 450F.
- In a small bowl, mix the ricotta with salt and black pepper, to taste. Set aside.
- In a large bowl, toss together the onion, rosemary, squash, and 1½ tbsp olive oil. Spread on a parchment-lined baking sheet and season with salt and black pepper to taste. Roast for 12-15 minutes, or until soft and slightly charred. Set aside.
- Meanwhile, grease a pizza pan. Roll and stretch the pizza dough into a ¼-inch thick circle on a parchment-lined baking sheet. Drizzle with 1 tbsp olive oil and sprinkle over the Fontina and garlic. Bake for 12-15 minutes, or until crust is golden and cheese is melted.
- Remove the pizza from the oven and then spread the roasted vegetables over the top of it. Return to the oven and bake for 3 more minutes. Remove from the oven and dollop the ricotta on top. Drizzle with the balsamic glaze. Let rest for 5 minutes, then slice and serve.