Recipe Adventure: Roasted Butternut Squash and Crispy Sage Pizza

By Nicole & Andrew


No-Knead Pizza Dough (makes 4, 12″ pizzas):

3 3/4 unsifted cups all-purpose flour
1/4 teaspoon active dry yeast
2 teaspoons fine sea salt
1 3/4 cups room temperature water

In a medium bowl, mix flour, dry yeast, and salt. Add water and mix thoroughly until the dough comes together. It’s easiest to start with a wooden spoon, then switch to your hands.

Cover the bowl with plastic wrap or a kitchen towel and allow it to rise at room temperature for 18 hours or until it has more than doubled.

Divide your dough into 4 equal parts, then shape each section into 1/8 inch thick pizzas, don’t worry if they aren’t perfectly round. Just try not to handle the dough too much. Place your dough on corn meal dusted parchment paper to prevent sticking.

Pizza Toppings:


1 butternut squash
1 bunch fresh sage
1 cup ricotta cheese
mozzarella cheese (as much as you desire)
1 bulb of garlic
half and onion diced
salt and pepper to taste
dried thyme to taste
corn flour

Preheat oven to 375 degrees.
Peel a butternut squash, cut in half, cover in olive oil, salt and pepper. Take a bulb of garlic, trim off the top and cover with olive oil. Roast everything for 45 minutes until almost done.

While your squash is roasting, in a saucepan, sauté diced onion until golden brown.

Remove your squash and garlic from oven, let cool. Cut the butternut squash into thin slices and set aside. Remove garlic from the bulb and combine with a few tablespoons of olive oil, to make a garlic flavoured oil.

Turn oven up to 400 degrees and put in a clean large bake sheet.

Brush your fresh pizza shaped dough with your ‘garlic olive oil’, a pinch of salt, pepper and thyme and spread on a spoon of ricotta cheese. Top with sautéed onion, sliced butternut squash and sage. Drizzle on some olive oil (specifically on the sage) and add a pinch of salt. Lastly, top with as much or as little mozzarella cheese as you desire. We find that just a bit of cheese is best, since the flavours of the sage and squash are the highlight of this pizza.

Transfer your pizza on parchment paper onto the hot bake sheet and bake at 400 degrees for 15-20 minutes, depending on your oven. The dough should be golden brown. You don’t need a pizza stone for quality pizza, just a bake sheet with parchment paper will do.

4 thoughts on “Recipe Adventure: Roasted Butternut Squash and Crispy Sage Pizza

    • Yes! It helps activate the yeast, since you don’t have to mix the yeast with water and sugar. You also don’t have to knead the dough, it basically does all the work for you! I made my dough the day before and let it sit over night, then made them for lunch the next day.

  1. Pingback: Butternut Squash Bread « Andrea's Garden Cooking

  2. Pingback: Sausage, Fennel & Ricotta Pizza | Seattle Foodshed

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