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Living Hope Farm
Growing Food • Faith • Community
Pizza with Butternut Squash Sauce
(*Recipe recommendation and picture from longtime CSA member and volunteer, Jeff Corcoran*)
INGREDIENTS
Squash Sauce:
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
Pizza:
2 tablespoons olive oil
1 ball store-bought pizza dough
1 cup fresh mozzarella, roughly cubed
1⅓ cup ricotta
¼ cup sage leaves
Freshly ground black pepper
DIRECTIONS
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.
Recipe from PureWow.