Caramelized Onion & Squash Pizza with Ricotta & Goat Cheese
Caramelized Onion & Squash Pizza with Ricotta & Goat Cheese
Servings
4
Ingredients
For the Pizza
- 1 ball of store bought pizza dough OR homemade try this recipe
- 1 onion, peeled and sliced thinly
- 1 tbsp olive oil
- 1 delicata squash
- 1 tbsp olive oil
- 1 tsp garlic power
- 1/2 tsp dried rosemary
- 3 oz goat cheese, crumbled
- Salt and pepper
For the Sage Brown Butter
- ¼ cup butter (can sub with olive oil)
- 2 tbsp of fresh sage leaves, chopped
- 2 cloves of garlic, minced
- Salt and pepper
For the Herb Ricotta
- 8 oz whole milk ricotta
- 1-2 tbsp of olive oil to combine
- Salt and pepper
Garnishes
- Balsamic Reduction Glaze
Equipment Needed
- 1 sheet tray lined with parchment paper
- 1 small bowls with whisk
- Cast iron skillet or saute pan
- 1 large sheet tray (or pizza stone)
- Rolling pin (or wine bottle)
- Small skillet for sage butter
- Knife and cutting board
Instructions
Preheat the oven to 425.
Line a sheet tray with parchment paper. Cut the delicata squash in half length wise and scoop out the seeds. Slice the squash into 1 cm think half moons. Add them to the sheet tray and season with olive oil, salt, pepper, rosemary, and garlic powder. Bake for about 30 minutes until breginning to brown, flipping once halfway through.
Once you take the squash out of the oven, increase temperature to 450 degrees.
Peel and slice the onion into thin rounds. Heat a large cast-iron skillet over high heat and add the onions with 1 tbsp of olive oil. Start with the lid on for about 5 minutes. Then turn the heat to low after the onions have softened and begin to brown. Continue stirring the onions every few minutes, alternating between lid on and off. Continue stirring periodically, until everything is browned and caramelized (about 30 minutes total). Season with salt/pepper.
Next, prepare the brown butter. Heat the oil on medium high heat in a small sauce pan. Melt the butter and cook until it JUST starts to turn speckled brown, swirling the pan often to prevent it from burning. Add the chopped sage and garlic. Cook until fragrant for 1-2 minutes then turn the heat off. Season with salt and pepper.
In a small bowl, mix the ricotta with, olive oil, salt and pepper. Set aside.
Roll out one ball of the dough on a lightly floured surface into a 12 inch round circle (or rectangle, sometimes the dough has a mind of its own).
Remove the sheet tray from the oven and drizzle the pan with a tbsp. olive oil. Carefully place the dough on the hot tray. Spread the brown butter on the crust so that it’s evenly coated. Next, add the caramelized onion mix. Sprinkle goat cheese crumbles evenly over the top. Next, using a spoon, dollop the ricotta mix evenly over the dough.
Bake for about 12-15 minutes, or until the crust is lightly brown (this will depend greatly on the thickness and shape of your pizza so be sure to check it periodically). Garnish with a drizzle of balsamic reduction.
To make the salad dressing, add the juice of 1 lemon, honey, and enough olive oil to make a dressing. Season with a pinch of salt and pepper and toss with lettuce, nuts, and sliced avocado.
Shopping List
Produce
- 1 large yellow onion
- 1 delicata squash (can sub. with butternut)
- Fresh sage
- 2 cloves of garlic
Dough
- 1 ball of store bought pizza dough OR try this recipe
Dairy
- 8 oz whole milk ricotta
- 3 oz goat cheese, crumbled or a log
- Butter
Pantry Staples
- Garlic powder
- Dried rosemary
- Balsamic reduction (optional for garnish)
- Flour for rolling dough
- Olive oil
- Salt & pepper
