“Oh my god. Seriously.” That was what came out of my mouth when I took my first bite of this pizza. The combination of flavors is so delicious I can’t find the appropriate words for how amazing it was. The time it takes to make this pizza is a little more than I would like to spend, but trust me, it is so, so worth it.
Butternut Squash Pizza with Fresh Thyme and Sage
(slight variation from Alexandra’s Kitchen)
- 1 thin pizza crust (or make your own)
- 1 small butternut squash (about 1 pound)
- EVOO (Extra-Virgin Olive Oil)
- 2 cloves garlic, minced
- ½ cup low-fat ricotta cheese
- Fresh thyme – 3-4 sprigs
- 2 tablespoons grated Parmesan cheese
- 2 tablespoons shredded Romano cheese
- 10-15 fresh sage leaves
- 1 tablespoon canola oil for frying
- Preheat oven to 400 degrees F. Wash the squash and cut it in half (width-wise). Remove all skin with a potato peeler. Cut the bulb part in half and remove the seeds with a spoon. Cut it into ¼ inch-thick slices and toss with the olive oil, salt and pepper in a large bowl. Spread out on a cookie sheet and bake for 20 minutes. (If using one, preheat pizza stone at the same time.)
- Mince the garlic and mix with 2 tablespoons olive oil. Spread with a basting brush over the pizza crust.
- Spread a thin layer of ricotta cheese over garlic oil.
- Sprinkle with fresh thyme over cheese.
- Add baked squash slices.
- Top with parmesan and romano cheeses.
- Bake pizza for 10 minutes.
- While pizza bakes, fry the sage: Heat canola oil over medium heat. Reduce to low heat. Add fresh sage leaves and fry – about 3-5 minutes, tossing and separating – careful not to burn.
- Add crispy sage leaves to top of pizza.
You can also roast the seeds and eat those as a snack. So good. Mix with a little olive oil, salt, and pepper and bake for about 10 minutes at 400 degrees.