Pizza with pumpkin and cheese
Votes: 2
Time: 1 hour 10 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Nutritional value per serving:
Calories 343, total fat 13 G., saturated fats 5 G., proteins 14 G., carbohydrates 42 G., fiber 3 G., cholesterol 19 mg, sodium 653 mg, sugar 2 G.
Calories 343, total fat 13 G., saturated fats 5 G., proteins 14 G., carbohydrates 42 G., fiber 3 G., cholesterol 19 mg, sodium 653 mg, sugar 2 G.
This fragrant pizza will become your new favorite fall dish. Sweet chunks of butternut squash are perfectly complemented by juicy, zesty arugula, creamy ricotta, fragrant sage, and salty Parmesan shavings, all on an airy pizza dough with a delicious crust.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 tbsp olive oil + extra for greasing the pumpkin
- Half a large onion, thinly sliced
- 0.5 tsp ground sage
- 450 gr. pizza dough, homemade or store-bought
- 0.5 cup whole milk ricotta
- 0.5 cups Parmesan shavings + extra for serving
- 90 g butternut squash, peeled and cut into long slices with a vegetable peeler
- 1 cup arugula
- 1 teaspoon lemon juice
- Red pepper flakes, for sprinkling
We recommend
Recipes with similar ingredients: yeast dough, butternut squash, onions, sage, ricotta cheese, arugula, lemon juice, Parmesan cheese, red pepper flakes
Cooking the dish according to the recipe:
- Heat olive oil in a skillet over medium heat. Add the onion and a pinch of salt and cook, stirring frequently, until caramelized, 30–40 minutes. Add the sage and cook for another 2 minutes.
- Meanwhile, place a pizza stone on the bottom rack of the oven and preheat the oven to 260°C (if you don't have a pizza stone, use an upside-down baking sheet).
- Using a parchment-lined pizza peel or the back of a baking sheet, stretch half the dough into a 25cm circle. Top with half the ricotta, half the Parmesan, a good pinch of salt and a little black pepper, half the onion, and half the pumpkin pieces. Brush the pumpkin with a thin layer of olive oil and season with salt and pepper.
- Place the pizza on a pizza stone (or preheated baking sheet) and bake until the crust and squash are lightly browned, about 8 minutes. Repeat with the remaining toppings on the other half of the dough.
- While the pizza is baking, drizzle the arugula with lemon juice, sprinkle with a pinch of salt, and season with pepper. Top the pizza with the arugula salad and sprinkle with shaved Parmesan and crushed red pepper.
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