Pizza with Butternut Squash Sauce
Tomato sauce. Mozzarella. Pepperoni. Repeat. If your pizza routine is getting tired, switch it up with this recipe. We swap traditional tomato sauce for one made with butternut squash, then load up the pie with two kinds of cheese. See? Your next pizza night is already more exciting.
½ butternut squash, cubed
4 garlic cloves
3 tablespoons olive oil
1 tablespoon fresh chopped rosemary
1 tablespoon fresh chopped thyme
Salt and freshly ground black pepper
1 cup vegetable or chicken broth
2 tablespoons olive oil
1 ball store-bought pizza dough
1 cup fresh mozzarella, roughly chopped
1⅓ cups ricotta
¼ cup sage leaves
Freshly ground black pepper
1. Make the Sauce: Preheat the oven to 400°F. Toss the squash and garlic together on a baking sheet. Drizzle with the olive oil and then season with the rosemary, thyme, salt and pepper.
2. Roast the mixture until the squash is very tender, 25 to 30 minutes. Remove the squash from the oven and increase the oven temperature to 450°F.
3. Transfer the squash to the bowl of a food processor or blender. Squeeze the garlic out of its skin and add to the food processor. Puree until the mixture is relatively smooth. Add the broth and puree again, until very smooth.
4. Make the Pizza: Oil a baking sheet with the olive oil. Place the dough on the baking sheet and stipple with your fingers into a ¾-inch-thick rectangle.
5. Spread an even layer of squash sauce over the dough. Sprinkle mozzarella evenly over the pizza. Top with dollops of ricotta.
6. Transfer the pizza to the oven and bake until the mozzarella is melted and the crust is beginning to turn golden brown, 8 to 10 minutes. Scatter the sage leaves on top of the pizza and continue to bake until the crust is golden and the sage is crisp, 2 to 3 minutes more.
7. Let the pizza cool for 3 to 5 minutes before slicing and serving immediately.