Prep time: 15 minutes
Cook time: 30 minutes
Ricotta Squash
and Sausage Pizza
This recipe is perfect for a memorable and comforting family dinner, a gathering of friends, or simply to treat yourself to a burst of fall flavours all in a cheesy pizza. You won’t be disappointed!
Source: Dairy Farmers of Ontario
Ingredients
- 1 ball premade pizza dough
- 375 mL (1 1/2 cups) squash, diced
- 15 mL (1 tbsp) sage, chopped
- 30 mL (2 tbsp) olive oil
- 2 mL (1/2 tsp) pepper
- 60 mL (1/4 cup) butter, melted
- 250–375 mL (1–1 1/2 cups) mozzarella, grated
- 4 hot or mild Italian sausages
- 60 mL (1/4 cup) parsley, chopped
- 125 mL (1/2 cup) Bella Casara Ricotta cheese
- optional: 30 mL (2 tbsp) toasted pumpkin seeds
- 60 mL (1/4 cup) heavy cream
- 5 mL (1 tsp) garlic powder
- 5 mL (1 tsp) red chili flakes
Instructions
- Preheat the oven to 400°. Leave pizza dough on the counter to come to room temperature.
- Squash: Dice squash and toss in melted butter with chopped sage. Place on a baking sheet and bake for 10 minutes. Remove from the oven and allow to cool to room temperature.
- Sausage: Heat up a large frying pan on medium-high heat, remove the casing from the sausages and cook lightly until it is crumbled.
- Ricotta Sauce: In a large bowl, mix ricotta, garlic powder, chili flakes, heavy cream, salt and pepper.
- Stretch the pizza dough onto an oiled baking tray.
- Tip: gently stretch pizza dough from underneath, pulling from the centre to the edges to prevent tearing of the dough.
- Spread the ricotta sauce over the pizza, then generously sprinkle with mozzarella cheese. Top with the cooked sausage and squash.
- Bake for 25-30 minutes until the cheese is melted and the dough is golden brown.
- Optional: Garnish with chopped parsley and toasted pumpkin seeds then serve.
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