Butternut Squash Pizza with Prosciutto, Herbed Ricotta and Sage

• Meat

  • 4 oz Prosciutto

• Produce

  • 1 tbsp Basil, fresh
  • 1 1/2 lbs Butternut squash
  • 1/2 tsp Garlic powder
  • 2 tsp Lemon, fresh zest
  • 2 tbsp Sage, fresh
  • 1 tbsp Thyme, fresh leaves

• Condiments

  • 1 tbsp Lemon juice, fresh

• Baking & Spices

  • 1/4 tsp Black pepper, freshly ground
  • 1 Delallo balsamic glaze
  • 1 Delallo pizza dough kit
  • 1/4 tsp Nutmeg, grated
  • 1/2 tsp Salt

• Oils & Vinegars

  • 1 tbsp Olive oil, Extra Virgin

• Dairy

  • 1 1/2 cups Ricotta cheese, part skim

Found on andiemitchell.com

Ingredients

• 1 tablespoon finely chopped fresh thyme leaves
• 1 tablespoon finely chopped fresh basil
• 1 tablespoon finely chopped fresh sage
• ½ teaspoon garlic powder
• 2 teaspoons fresh lemon zest
• 1 tablespoon fresh lemon juice
• 1 ½ cups part-skim ricotta cheese
• DeLallo Pizza Dough Kit
• 1 ½ pounds butternut squash, peeled and chopped into ½-inch pieces
• 1 tablespoon extra virgin olive oil
• ¼ teaspoon grated nutmeg
• ½ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• 1 tablespoon chopped fresh sage, plus more sage leaves for garnish
• 4 ounces sliced prosciutto
• DeLallo Balsamic Glaze

Directions

• For the herbed ricotta, in a medium bowl, combine all ingredients and mix well. Refrigerate until ready to top the pizzas.
• For the pizza dough, in a large bowl, combine the DeLallo flour and yeast packet; use a fork to mix. Add 1 ¼ cups warm water. Stir with a fork until a dough begins to form. Knead by hand for 3 minutes, or until the dough is soft and smooth. Transfer to a clean, lightly oiled bowl and cover tightly with plastic wrap. Allow the dough to rise in a warm place until doubled, about 45 minutes. (After this step, you can refrigerate for use within 1-3 days.)
• Preheat the oven to 400° F. On a large rimmed baking sheet, combine the squash and olive oil and toss to coat. Arrange in an even layer and season with the nutmeg, salt, and pepper. Bake until the squash is tender, 30 to 35 minutes. Add the chopped sage, toss, and set aside.
• Raise the oven temperature to 450˚F.
• Divide the pizza dough into 2 equal portions. Form the pizza by hand on a lightly oiled baking pan or pizza stone.
• Top each dough round evenly with the squash, prosciutto, truffled mushrooms, and dollops of herbed ricotta.
• Bake for 10-15 minutes, or until crust is crispy and golden. Drizzle the top with balsamic glaze and garnish with sage leaves if desired.