Ricotta Butternut Squash Pizza with Spinach
User Reviews
5
-
Prep Time
15 mins
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Cook Time
20 mins
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Total Time
35 mins
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Servings
4 servings
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Calories
471 kcal
Ricotta Butternut Squash Pizza with Spinach
Description
The Ricotta Butternut Squash Pizza starts with a smooth ricotta cheese base whipped with milk, sea salt, black pepper, and fresh thyme leaves to add herbaceous notes. This mixture is spread over stretched pizza dough brushed with olive oil, creating a rich and flavorful foundation.
Roasted butternut squash contributes sweetness and a tender texture that contrasts the fresh, slightly bitter baby spinach and sharp red onion slices. Mozzarella cheese melts over the top for gooey texture, while Parmesan is sprinkled after baking to add a savory finish. Baking at 500°F for 12 to 15 minutes crisps the crust and browns the cheese carefully without burning.
This pizza offers a seasonal vegetable combination balanced by the mild creaminess of the ricotta and the sharpness of the cheeses. It works well as a main dish for casual meals and can be adapted by making dough ahead or roasting squash in advance for easy assembly.
Notes recommend keeping prepared pizza dough balls in the freezer for quick access and advise stocking pantry staples like butternut squash, spinach, and pizza dough. Nutrition information is available to consider dietary details.
Ingredients
Pizza Base
- 1 cup ricotta cheese whole milk
- 2 tablespoons milk
- 1/4 teaspoon salt sea salt
- 1/4 teaspoon black pepper
- 2 thyme stems removed, sprigs
- 1 pizza dough see note, homemade or store-bought
Toppings
- 1 tablespoon olive oil
- 2 cups butternut squash roasted
- 2 cups baby spinach leaves
- 1/2 red onion thinly sliced, small
- 6 ounces mozzarella cheese shredded
- parmesan for topping
- chili flakes for serving
Instructions
- Preheat oven to 500˚F. If using a pizza stone, place on the highest rack. Prepare the pizza topping. Whip the ricotta with the milk, salt, pepper, and thyme.
- In a good non-stick surface (like a pizza peel sprinkled with cornmeal), stretch and roll the dough into a circle roughly 12 to 14” in size. Rub the olive oil over the crust then spread the ricotta over most of the dough. Top with the fresh spinach, onion slices, and roasted butternut squash. Finish with the mozzarella cheese and bake until the crust is golden and cheese browning, 12 to 15 minutes (time depends on how well your oven holds heat- start checking after about 8 minutes).
- Remove pizza from oven and sprinkle with freshly grated parmesan cheese and red pepper flakes if desired.
Notes
- Keeping pizza dough balls frozen and thawing them as needed provides a quick pizza base option.
- Make the butternut squash topping ahead of time for faster pizza assembly.
- Keep stocked on pantry ingredients like butternut squash, spinach, and pizza dough to simplify preparation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 471 kcal
% Daily Value*
| Calories | 471kcal | 24% |
| Carbohydrates | 41.8g | 14% |
| Protein | 22.7g | 45% |
| Fat | 24.3g | 37% |
| Saturated Fat | 12.9g | 65% |
| Cholesterol | 70.2mg | 23% |
| Sodium | 841mg | 35% |
| Fiber | 3.7g | 15% |
| Sugar | 3.4g | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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