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Roast Butternut Squash, Ricotta, Chilli & Sage Pizza

What to do with all that seasonal squash? Stray from autumnal norms by adding it to something everyone loves - pizza! Paired with creamy ricotta, a kick of dried chilli flakes and fragrant sage leaves, you’ll never look at roasted squash as a simple side dish again.

Makes 1 x 12" pizza

160g (5.6oz) pizza dough ball (see note below)
80g (2.8oz) butternut squash, peeled & roasted
40g (1.4oz) mozzarella, torn into small pieces
40g (1.4oz) ricotta
Handful fresh sage leaves
Chilli flakes
Olive oil

Prepare your pizza dough ahead of time. To make a 12" pizza, we recommend preparing pizza dough balls that are 160g (5.6oz) each – 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 small amount of flour, dust your Ooni pizza peel. Stretch the pizza dough ball out to 12 inches and lay it out on your pizza peel. Top with the mozzarella, squash, and sage leaves.

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. Finish with spoonfuls of the ricotta, a sprinkle of chilli flakes to taste and a drizzle of olive oil. Serve straight away.
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