Brown Butter Ricotta Squash Pizza
Makes 1 pie
- 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
- 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
- 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
- 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!***
*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!