Brown Butter Ricotta Squash Pizza
Makes 1 pie
Ingredients
Dough
- 500 g bread flour
- 390 g room temperature water
- 10 g kosher salt
- 3 g instant yeast I like SAF instant brand
- Olive oil for greasing
- Softened butter for greasing
Pizza Base
- 12 oz whole milk ricotta cheese
- 4 Tbsp unsalted butter
- 1 small butternut squash shaved into strips using a vegetable peeler*
- Kosher salt and pepper to taste
- 12 oz fontina cheese you can really add as much as you’d like!
- ¼ cup finely grated parmesan cheese plus more for shaving to garnish
Topping
- ⅓ cup chopped parsley
- ⅓ cup chopped Castelvetrano olives
- 1 lemon zested
- 1-2 tsp chopped Calabrian chiles depending on how spicy you’d like it
- 3 Tbsp honey
- 3 Tbsp olive oil
Instructions
- The day before you want to make the pizza: prepare the dough. In a large bowl, mix bread flour, water, salt and yeast together until fully combined. Cover and let sit at room temperature for 30 minutes.
- Uncover and fold the dough by pulling up each side of the dough and folding them into the center.
- Cover and let rest for another 30 minutes. Repeat the folding process from step 2.
- Drizzle the top of the dough with a bit of olive oil and cover with plastic wrap. Transfer to the fridge to rest overnight. **
- The next day, when you are ready to bake: Arrange a rack in the lower third of the oven and preheat to 500F along with a pizza stone (if you have it).
- Grease a half sheet pan (18″ x 13″) very well with butter and oil all over. Place dough on the tray and press/stretch dough out as far as you can. It won’t fit the entire sheet tray at this point. Oil the top and place a sheet of plastic wrap on top of the dough. Let dough rest 30-45 minutes at room temperature.
- While the dough rests, prepare with the ricotta base.
- Add butter to a small pan over medium heat and melt. Once melted, whisk butter continuously until the butter has browned. Keep an eye on it as this can happen quickly! Carefully pour into a medium bowl.
- Add ricotta to the bowl with the brown butter. Season to taste with salt and pepper and whisk to combine. Set aside.
- Add shaved butternut squash to a large bowl. Drizzle with olive oil to coat and season with a touch of salt and pepper.
- After the dough has rested, press/stretch out again, this time to fill out the entire tray.
- Spread the ricotta mixture evenly over the dough. Sprinkle with the fontina and parmesan cheese all over. Top with shaved squash evenly over the whole pie.
- Bake in the lower third of the oven (on top of the pizza stone if you are using one) for 20-25 minutes, or until golden and bubbly.
- While pizza bakes prepare the topping. Add parsley, olives, lemon zest, Calabrian chilis, honey and olive oil to a small bowl. Stir to combine and season with salt and pepper to taste.
- Once the pizza is baked, top with the olive mixture and shaved parmesan. Enjoy!***
Video
Notes
*This amount will vary, you just need enough squash to evenly cover the pizza.
**You can make the dough up to three days ahead and just leave it in the fridge until you are ready to make the pizza!
***After the pizza is done, I like to transfer it out of the pan, and onto a wire rack so that the crust stays nice and crisp!
Tried this recipe?Let us know how it was!
Amazing delicate flavours with the sweetness of browned butter and honey against fresh lemon and parsley. Reminded me of Südtirol style pizza, genius! Definitely adding this to my pizza repetoire.
Just made this and it is FANTASIC! I’m not an olive gal so I omitted them, but the browned butter ricotta was to die for
A REVELATION! So tasty with such complex flavors for a pizza. I did not rest overnight because I was lazy, but I left the dough out (covered) all day and had a really well-developed crust!
Soooo good. The flavors compliment each other so well and satisfied both my pizza and fall flavors cravings! Peeling the squash is a workout for your hands, but so worth it! Also, the crust recipe always comes out perfectly. I’ve made it multiple times and it has never failed me!