Cook Time 1h
Vitamin C and beta-carotene never tasted so good. Get a healthy dose of yellow vegetables in this pizza, as that ricotta cheese mixture adds just the right contrast to the sweet onions and squash.
by Anne Coleman
What you'll need
- 1 pound butternut squash, peeled and sliced 1/4-inch thick
- 1 medium sweet onion, such as Vidalia, sliced 1/4-inch thick
- 3 Tablespoons olive oil, divided
- 1/2 cup ricotta cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 teaspoon dried Italian seasoning
- 1 clove garlic, minced
- 2 teaspoons salt, divided
- 1 pound refrigerated pizza dough
How to make it
- Preheat oven to 400 degrees F.
- Lay squash and onion slices on a baking sheet and drizzle with 2 Tablespoons olive oil and sprinkle with 1 teaspoon salt.
- Roast for 25 minutes or until squash is tender and onions have started to brown. Remove from oven and turn heat to 450 degrees F.
- Roll dough into a rough oval approximately 15 inches long and 12 inches wide.
- Brush dough with 1 Tablespoon olive oil and top with squash and onion pieces.
- Stir together ricotta, mozzarella, Parmesan, Italian seasoning, garlic and 1 teaspoon salt. Blend well.
- Drop cheese blend in dollops across squash and onions.
- Bake for 20-25 minutes or until crust is golden brown and cheeses are lightly melted.
