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Roast Butternut Squash, Ricotta, Chilli & Sage Pizza

Roast Butternut Pumpkin, Ricotta, Chilli & Sage Pizza

What to do with all that seasonal butternut pumpkin? Stray from autumnal norms by adding it to something everyone loves - pizza! Paired with creamy ricotta, a kick of dried chilli flakes and fragrant sage leaves, you’ll never look at roasted butternut pumpkin as a simple side dish again.

Ingredients

Makes 1x 12”/16” pizza

250/330g (8.8/11.6oz) classic pizza dough
200g (7.1oz) butternut pumpkin, peeled & roasted
40g (1.4oz) mozzarella, torn into small pieces
40g (1.4oz) ricotta
Handful fresh sage leaves
Chilli flakes
Olive oil

Method
Prepare your pizza dough ahead of time. Our guide to making the perfect Classic Pizza Dough covers everything you need to know.

Fire up your Ooni pizza oven. Aim for 500˚C (932˚F) on the stone baking board inside. You can check the temperature inside your oven quickly and easily using the Ooni Infrared Thermometer.

Using a small amount of flour, dust your Ooni pizza peel. Stretch the pizza dough ball out to12”/16” and lay it out on your pizza peel. Top with the mozzarella, butternut pumpkin, and sage leaves.

Slide the pizza off the peel and into your Ooni pizza oven, making sure to rotate the pizza regularly.

Once cooked, remove the pizza from the oven. Finish with spoonfuls of the ricotta, a sprinkle of chilli flakes to taste and a drizzle of olive oil. Serve straight away.
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