Squash and Ricotta Pizza With Sage and Arugula
Makes 2 (10-inch) pizzas.
Note: Plan ahead if you are making the pizza dough from scratch. From “Molly on the Range,” by Molly Yeh.
• 2 tbsp. olive oil, plus more for brushing squash
• 1 large onion, thinly sliced
• Kosher salt
• 1 tsp. ground sage
• Pizza dough (see recipe or use commercial dough for 2 pizzas)
• Flour, for dusting
• 1 c. whole-milk ricotta cheese, divided
• 1 c. shaved or grated Parmesan cheese, plus more for serving, divided
• Black pepper
• 4 oz. butternut squash, peeled and shaved with a vegetable peeler
• 2 c. loosely packed arugula
• 1 1/2 tsp. lemon juice
• Crushed red pepper, for serving
Preheat oven with pizza stone to 500 degrees. (If you don’t have a pizza stone, you can use a baking sheet.)
In skillet, heat 2 tablespoons olive oil over medium heat. Add onion and pinch of salt and cook, stirring often, until browned and caramelized, about 30 to 40 minutes. Stir in sage and cook for 2 more minutes. Remove from heat.
Divide pizza dough in half. On floured pizza peel or baking sheet, flatten out half the dough into a 10-inch round. Top with half of the ricotta, half of the Parmesan, a good pinch of salt and few turns of pepper, half the onion, and half the squash shavings. Brush squash with thin, even layer of olive oil and sprinkle with salt and pepper.
Bake until crust and squash are lightly browned. Begin checking doneness at 8 minutes. Repeat with other half of ingredients.
While pizza is baking, toss arugula with lemon juice, pinch of salt and few turns of pepper.
Top pizzas with arugula, additional Parmesan shavings and sprinkle of crushed pepper.
Makes 2 crusts.
Note: From Jim Lahey.
• 3 1/4 c. flour (500 g)
• 1/4 tsp. yeast
• 2 tsp. fine sea salt
• 1 1/2 c. water (350 g)
Mix together flour, yeast and salt. Then stir in water until combined. Cover with plastic wrap and put it down for an 18- to 24-hour nap at room temperature, until it’s doubled in sized and bubbling.