Entrees

Butternut Squash and Ricotta Pizza

Lodge Cast iron / September 19, 2017

The sweetness of butternut squash and creamy ricotta take this pizza to the next level. If you prefer very thin crust, you can stretch one 20 ounce ball of dough into three paper thin pieces; for a chewier crust, divide your dough into two 10 ounces pieces. Whatever you do, don’t skimp on the garlic oil!

Butternut Squash and Ricotta Pizza

Prep Time

10 minutes

Cook Time

15-20 minutes

Servings

4-6

Ingredients

  • 20 oz. of your favorite pizza dough (We like this one from Jim Lahey, but the dough in this photo came from Whole Foods.)
  • ½ cup olive oil
  • 8 large cloves garlic, peeled and halved
  • 6 green onions, thinly sliced
  • 1 tablespoon cornmeal or semolina flour
  • 1 small butternut squash, shaved into thin slices with a vegetable peeler (about 4 large handfuls shaved)
  • 1 pound ricotta 
  • red pepper flakes to garnish
  • Parmesan cheese to garnish
Butternut Squash and Ricotta Pizza

Preparation

  1. Divide dough into two balls or three sections, depending on how thin you like your crust (see note above) and let it come to room temperature.
  2. Preheat oven to 500ºF.
  3. Pour olive oil into a 12-inch cast iron pan over medium low heat. Add garlic and the white and light green parts of the sliced onions, followed by a large pinch of kosher salt.
  4. Gently cook until aromatics are soft, 3-5 minutes. Pour oil into a small bowl and set aside. Wipe pan clean with a towel.
  5. Place pan in the oven on the lowest possible rack.
  6. Sprinkle a large piece of parchment paper with cornmeal, place dough on it, brush with garlic oil, and roll dough into a 12” round.
  7. Using oven mitts, remove the hot cast iron pan from the oven and transfer the dough into it using the parchment paper.
  8. Quickly brush the dough with more garlic oil, place two large handfuls of squash on it, then season with kosher salt.
  9. Bake 6-9 minutes on the lowest rack of your oven. 
  10. Remove from oven, drizzle with more garlic oil, then top with ricotta, red pepper flakes, Parmesan and the dark green parts of the onion. 
  11. Repeat steps 6-10 with remaining sections of dough.
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Butternut Squash and Ricotta Pizza

By Lodge Cast iron

Prep Time: 10 minutes

Cook Time: 15-20 minutes

Servings: 4-6

Ingredients

  • 20 oz. of your favorite pizza dough (We like this one from Jim Lahey, but the dough in this photo came from Whole Foods.)
  • ½ cup olive oil
  • 8 large cloves garlic, peeled and halved
  • 6 green onions, thinly sliced
  • 1 tablespoon cornmeal or semolina flour
  • 1 small butternut squash, shaved into thin slices with a vegetable peeler (about 4 large handfuls shaved)
  • 1 pound ricotta 
  • red pepper flakes to garnish
  • Parmesan cheese to garnish
Butternut Squash and Ricotta Pizza

Preparation

  1. Divide dough into two balls or three sections, depending on how thin you like your crust (see note above) and let it come to room temperature.
  2. Preheat oven to 500ºF.
  3. Pour olive oil into a 12-inch cast iron pan over medium low heat. Add garlic and the white and light green parts of the sliced onions, followed by a large pinch of kosher salt.
  4. Gently cook until aromatics are soft, 3-5 minutes. Pour oil into a small bowl and set aside. Wipe pan clean with a towel.
  5. Place pan in the oven on the lowest possible rack.
  6. Sprinkle a large piece of parchment paper with cornmeal, place dough on it, brush with garlic oil, and roll dough into a 12” round.
  7. Using oven mitts, remove the hot cast iron pan from the oven and transfer the dough into it using the parchment paper.
  8. Quickly brush the dough with more garlic oil, place two large handfuls of squash on it, then season with kosher salt.
  9. Bake 6-9 minutes on the lowest rack of your oven. 
  10. Remove from oven, drizzle with more garlic oil, then top with ricotta, red pepper flakes, Parmesan and the dark green parts of the onion. 
  11. Repeat steps 6-10 with remaining sections of dough.

Recipe by Lodge Cast iron for Lodge Cast Iron at http://www.lodgemfg.com/recipe/butternut-squash-and-ricotta-pizza