Butternut Squash Pizza with Ricotta and Balsamic Syrup

• Produce

  • 1 cut into 4-inch cubes 12 oz butternut squash
  • 1 clove Garlic
  • 1 Red onion
  • 2 tbsp Rosemary

• Condiments

  • 2 tbsp Balsamic syrup

• Baking & Spices

  • 1 lb Pizza dough
  • 1 Salt and black pepper

• Oils & Vinegars

  • 5 1/2 tbsp Olive oil

• Dairy

  • 2 oz Fontina cheese
  • 5 oz Ricotta

Found on joanne-eatswellwithothers.com

Description

Ingredients

• 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

Directions

• 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.

Nutrition