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Butternut Squash, Chard and Sage PizzaFour Cheese White Pizza WITH FRESH HERBS
INGREDIENTS:
• Pizza Dough (page 3)
• 1/2 small butternut squash, peeled, seeded
and diced into half-inch cubes
• 1/2 small sweet yellow onion, thinly sliced
• 2 Tablespoons extra virgin olive oil, divided
• salt & pepper to taste
• 2 leaves of swiss chard, center ribs removed
• 2 Tablespoons cup crumbled goat cheese
• 2 Tablespoons parmesean cheese, shredded
• 1/2 cup mozzarella cheese, shredded
• 1 Tablespoon fresh sage leaves
• 1 teaspoon vegetable oil
• 1/2 teaspoon aged balsalmic vinegar
(optional)
INGREDIENTS:
• Pizza Dough (page 3)
• 6 ounces fresh mozzarella, torn
into small chunks
• 4 ounces Fontina, torn into small chunks
• 4 ounces Fresh Ricotta
• 4 ounces shredded Parmesan
• 2 tablespoon roughly chopped fresh basil
• 1 tablespoon nely chopped fresh thyme
• Extra-virgin olive oil
DIRECTIONS:
Combine butternut squash, onion, 1 Tablespoon of olive oil and salt & pepper to taste in a bowl and toss
until the oil is evenly distributed. Spread squash and onions on a rimmed baking sheet and roast in the oven
for 20- 25 minutes, until the squash is tender and golden and onions are soft. Remove from oven and set
aside to cool slightly.
Sprinkle corn meal on pizza peel and place pizza dough on top. Brush with remaining 1 Tablespoon of ol-
ive oil to evenly coat crust. Sprinkle squash and onions, chard, cheeses evenly over the crust. Transfer pizza
to the oven and bake for 5-7 minutes until crust is crisp and the cheeses are golden and bubbly.
To make crispy sage topping, heat 1 teaspoon of vegetable oil in a small pan over medium heat until very
hot. Add sage leaves and fry for about 30 seconds, until leaves are beginning to crisp. Remove from heat
and set aside.
Remove pizza from oven using pizza peel and place on large cutting board.
Drizzle balsamic vinegar over pizza, sprinkle sage leaves on top, slice and enjoy!
DIRECTIONS:
On a lightly oured surface, roll out pizza dough as thin as you can get it (about 10-12” in
diameter) using a rolling pin or your hands. Sprinkle a light dusting of cornmeal on the pizza
peel and carefully place dough on top.
Sprinkle dough with mozzarella, fontina, parmesan, thyme, and basil. Drop on small spoonfuls
of ricotta and drizzle with oil. Cook until cheeses are melted and dough is cooked through,
about 6 minutes. Remove pizza from oven using pizza peel. Slice and enjoy!
Yield: 1 10-12 inch Pizza
Prep Time: 25 minutes
Cook Time: 6 minutes
Total Time: 31 minutes
Yield: 1 10-12 inch Pizza
Prep Time: 5 minutes
Cook Time: 6-8 minutes
Total Time: 11-13 minutes