Imagine a pizza that's not just a meal, but a culinary adventure that combines the earthy sweetness of roasted vegetables with creamy ricotta and a perfectly crisp crust. This butternut squash and beet pizza is about to revolutionize your pizza night, offering a sophisticated twist that will make your taste buds dance with joy. Forget boring, predictable pizzas – this recipe is a game-changer that proves gourmet cooking can be both simple and absolutely delicious!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 pre-made pizza crust
- 1 cup butternut squash, diced
- 1 cup beets, roasted and sliced
- 1 cup ricotta cheese
- 1 cup mozzarella cheese, shredded
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Preheat the oven to 425°F (220°C). If using a pizza stone, place it in the oven during preheating.
- Prepare the butternut squash by peeling and cutting it into small, uniform 1/2-inch cubes. Toss the cubes with 1 tablespoon of olive oil, salt, and pepper on a baking sheet.
- Roast the butternut squash in the preheated oven for 15-20 minutes, or until the edges are golden and the squash is tender. Set aside to cool slightly.
- If not using pre-roasted beets, wash and wrap whole beets in aluminum foil. Roast in the same oven for 45-60 minutes until tender. Once cooled, peel and slice into thin rounds.
- Brush the pre-made pizza crust with the remaining olive oil, ensuring an even coating.
- Spread ricotta cheese evenly across the pizza crust, leaving a small border around the edges.
- Distribute the roasted butternut squash cubes and sliced beets over the ricotta layer.
- Sprinkle shredded mozzarella cheese over the vegetables, covering them evenly.
- Season with additional salt and freshly ground black pepper to taste.
- Bake the pizza in the preheated oven for 12-15 minutes, or until the crust is golden brown and the cheese is melted and slightly bubbling.
- Remove from the oven and let cool for 2-3 minutes.
- Garnish with fresh basil leaves, torn or chopped.
- Slice the pizza into 8 pieces and serve immediately while warm.
Tips
- Roasting Vegetables: Take the time to properly roast your butternut squash and beets. This step is crucial for developing deep, caramelized flavors that will elevate the entire pizza.
- Moisture Management: Pat your roasted vegetables dry before placing them on the pizza to prevent a soggy crust. This ensures a perfectly crisp base every time.
- Cheese Distribution: When spreading ricotta, use the back of a spoon to create an even layer that covers the entire crust, leaving a small border for a classic pizza edge.
- Stone vs. Baking Sheet: If possible, use a pizza stone for an extra crispy crust. If you don't have one, a preheated baking sheet works well too.
- Fresh Herbs Matter: Don't skip the fresh basil – it adds a bright, aromatic finish that complements the rich roasted vegetables perfectly.
- Serving Suggestion: Let the pizza rest for 2-3 minutes after baking to allow the cheese to set and make cutting easier.Pro Tip: For an extra flavor boost, try drizzling a small amount of balsamic glaze over the pizza just before serving to add a tangy sweetness that complements the roasted vegetables.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 35g
Protein: 18g
Fat: 22g
Saturated Fat: 9g
Cholesterol: 45mg
