Butternut Squash Pizza with Ricotta and Balsamic Syrup
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.
Yield: 4 servings
  • 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
  1. Heat oven to 450F.
  2. In a small bowl, mix the ricotta with salt and black pepper, to taste. Set aside.
  3. 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.
  4. 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.
  5. 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.
Recipe from Plated
Nutrition Information
Serving size: 2 slices
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2016/11/butternut-squash-pizza-ricotta-balsamic-syrup.html