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Garlicky Roasted Squash and Ricotta Pizza
  • SERVES:1 pizza
  • PREP: 2 to 3
  • TOTAL TIME: 2 hours (including dough resting)

A gourdgeous pizza to add to your weeknight rotation.

For Stovetop Roasted Garlic:

  • 30 large or 40 medium cloves peeled garlic (about 1 ¼ cups—this makes extra; recipe can be halved)
  • 2 ¼ cups olive oil

For the Dough:

  • ¾ cup warm (like lukewarm bath) water, plus more as needed
  • 1 packet (2 ¼ teaspoons) active dry yeast
  • 1 ½ tablespoons sugar
  • 1 teaspoon fine sea salt
  • 2 cups flour, plus more as needed
  • 1 tablespoon olive oil

For the Toppings:

  • 2 small or 1 medium delicata squash (6 ounces), seeded and cut into ¼ inch rings; can use small butternut squash if delicata is not available
  • 3 tablespoons olive oil
  • 6 ounces fresh mozzarella, thinly sliced
  • 1 cup finely shredded Parmigiano-Reggiano cheese
  • 4 ounces (½ cup) fresh ricotta cheese
  • 1 tablespoon finely sliced fresh sage
  • 1 teaspoon finely minced Thai bird or other fresh hot chiles (seed only if you want to!), plus more for garnish
  • Kosher salt and freshly ground black pepper to taste

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