Butternut Squash, Pesto & Burrata Pizza
Makes 1x 12”/16” pizza
250/330g (8.8/11.6oz) classic pizza dough
50g (2oz) butternut squash, peeled
Salt & pepper
50g (2oz) burrata
125g (4.4oz) fresh pesto
Handful of rocket (arugula)
Handful of pine nuts
Handful of pepitas
Prepare your pizza dough ahead of time. Our guide to making the perfect Classic Pizza Dough covers everything you need to know.
Fire up your Ooni pizza oven. Aim for 500˚C (932˚F) on the stone baking board inside. You can check the temperature inside your oven quickly and easily using the Ooni Infrared Thermometer.
Using a vegetable peeler, shave the butternut squash into long, thin ribbons. In a bowl, drizzle the squash ribbons with a little olive oil, plus salt and pepper to taste.
Using a small amount of flour, dust your Ooni pizza peel. Stretch the pizza dough ball out to 12”/16” and lay it out on your pizza peel. Using a large spoon or ladle, spread the pesto evenly across the pizza dough base. Add the squash ribbons, pine nuts and pepitas.
Slide the pizza off the peel and into your Ooni pizza oven, making sure to rotate the pizza regularly.
Once cooked, remove the pizza from the oven. Add spoonfuls of the burrata, and top with the arugula, chilli flakes and a drizzle of olive oil. Serve straight away.