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Crispy Butternut Squash Pizza Recipe Easy Homemade Sage Ricotta Delight

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A crispy butternut squash pizza topped with creamy ricotta, fried sage leaves, and a hint of lemon zest, perfect for cozy dinners and quick weeknight meals.

Ingredients

Scale
  • 1 ball of store-bought pizza dough (about 14 oz / 400 g) or homemade
  • 1 tablespoon olive oil (for brushing dough)
  • Flour for dusting (all-purpose or bread flour)
  • 2 cups butternut squash, peeled and thinly sliced (about 300 g / 10.5 oz)
  • 1 cup ricotta cheese (about 240 g / 8.5 oz), whole milk ricotta preferred
  • 10 fresh sage leaves
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil (plus extra for frying sage)
  • Salt and freshly ground black pepper, to taste
  • 1/4 teaspoon red pepper flakes (optional)
  • Zest of 1 lemon
  • 1/2 cup shredded mozzarella (about 50 g / 1.75 oz)
  • Optional garnish: freshly grated Parmesan cheese
  • Optional garnish: drizzle of honey or balsamic glaze

Instructions

  1. Preheat the oven to 475°F (245°C) and place a pizza stone or heavy-duty baking sheet inside to heat for about 30 minutes.
  2. Peel the butternut squash and slice thinly (about 1/8 inch or 3 mm thick). Toss slices with 1 tablespoon olive oil, minced garlic, salt, pepper, and red pepper flakes if using. Set aside.
  3. Heat 1 tablespoon olive oil in a small skillet over medium heat. Fry the sage leaves for 1-2 minutes until crisp but not burnt. Remove and drain on paper towels.
  4. In a bowl, combine ricotta cheese with lemon zest and a pinch of salt. Stir gently until smooth and set aside.
  5. On a floured surface, roll the pizza dough into a 12-inch (30 cm) circle or rectangle. Brush lightly with olive oil.
  6. Spread the ricotta mixture evenly over the dough, leaving a small border for the crust. Arrange the butternut squash slices on top in a single layer, overlapping slightly. Sprinkle shredded mozzarella over the squash, then scatter the fried sage leaves.
  7. Carefully transfer the pizza to the preheated stone or baking sheet. Bake for 12-15 minutes, checking around 10 minutes to ensure the crust is browning but not burning. The pizza is done when the crust is crisp and golden, cheese melted, and squash edges caramelized.
  8. Remove the pizza from the oven and let it cool for 2-3 minutes. Optionally, sprinkle with Parmesan and drizzle honey or balsamic glaze. Slice and serve warm.

Notes

Preheat the oven and pizza stone thoroughly for a crispy crust. Thinly slice the butternut squash for quick caramelization. Fry sage leaves carefully to avoid bitterness. Brush dough with olive oil to prevent sogginess. Use parchment paper to transfer pizza if needed. Let pizza rest a few minutes before slicing to avoid topping slippage. Reheat leftovers in a skillet or oven to maintain crispiness.

Nutrition

Keywords: butternut squash pizza, crispy pizza, sage ricotta pizza, easy pizza recipe, homemade pizza, fall recipe, vegetarian pizza

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