The sweetness of butternut squash and creamy ricotta take this pizza to the next level. If you prefer very thin crust, you can stretch one 20 ounce ball of dough into three paper-thin pieces; for a chewier crust, divide your dough into two 10-ounce pieces. Whatever you do, don’t skimp on the garlic oil!
Level
Intermediate
Prep Time
10 minutes
Cook Time
15-20 minutes
Serves
4-6
Cook it With Our
Directions
- Divide dough into two balls or three sections, depending on how thin you like your crust (see note above) and let it come to room temperature.
- Preheat oven to 500 degrees Fahrenheit.
- Pour olive oil into a 12 Inch Dual-Handle Pan over heat. Add garlic and the white and light green parts of the sliced onions, followed by a large pinch of kosher salt.
- Gently cook until aromatics are soft, 3-5 minutes. Pour oil into a small bowl and set aside. Wipe pan clean with a towel.
- Place pan in the oven on the lowest possible rack.
- Sprinkle a large piece of parchment paper with cornmeal, place dough on it, brush with garlic oil, and roll dough into a 12-inch circle.
- Using oven mitts, remove the hot cast iron pan from the oven and transfer the dough into it using the parchment paper.
- Quickly brush the dough with more garlic oil, place two large handfuls of squash on it, then season with kosher salt.
- Bake 6-9 minutes on the lowest rack of your oven.
- Remove from oven, drizzle with more garlic oil, then top with ricotta, red pepper flakes, Parmesan, and the dark green parts of the onion.
- Repeat steps 6-10 with remaining sections of dough.
Pro Tip: We recommend this No-Knead Pizza Dough recipe from Jim Lahey, but the dough in our photos came from Whole Foods.
Share: