Ingredients
- 1 small butternut squash (Each pizza requires 1 1/8 cups or 150 grams.)
- 1/2 tablespoons butter
- 1/4 cup heavy cream
- Dried or fresh sage (6 or 7 leaves)
- 1/2 cup grated mozzarella
- 1/3 cup ricotta
Prepare the Butternut Squash Purée
- Preheat the oven to 425 °F.
- Peel the squash and cut it into 1-inch cubes and remove the seeds. Toss with olive oil and salt, then roast until the squash is soft and beginning to brown, about 35 minutes. Turn halfway through.
- Place squash in the tumbler for an immersion blender. Add the melted butter and the cream and blend until smooth.
Prepare the Whipped Ricotta
- Drain the ricotta. Place it in a bowl and add black pepper and salt to taste.
- Whip lightly with a fork until blended. Set aside, or place it in a piping bag for topping the pizza after it’s cooked.
Prepare the Pizza Dough
- Roll the dough into a 12-inch circle. Place the door on a peel sprinkled with cornmeal.
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With the back of a spoon, evenly spread the squash purée over the dough. (Note: When spreading the purée, the pressure may cause the dough to stick to the surface. To avoid this, gently pull at its edges to give it a little pop.) Sprinkle the mozzarella evenly over the surface of the pizza.
- Bake the pizza.
Assemble the Baked Pizza
- Spoon 6 or 7 tablespoons of ricotta onto the pizza, distributing them evenly. With an offset spatula, spread the ricotta evenly across the pizza.
- Sprinkle sage across the pizza.
- Distribute strips of prosciutto evenly on the pizza.
- Top with caramelized onions (if using).