Makes 1 large pizza
Adapted from: Alexandra’s Kitchen
A new thin-crust pizza shop opened up in Princeton about a year ago, and it seems to have been doing pretty well. I just stopped in for the very first time last night, and tried out “Vegetable #15;” basically thin-crust pizza with butternut squash, mascarpone, caramelized onions, and apples. And it was BOMB. So, I thought I’d recreate it at home, but with some modifications (mostly the crust–I don’t really see all the hullabaloo when it comes to thin crust. What’s so great about less of something?). Also, it’s fall, and, as you could probably tell from my last post, I like to take advantage of all the pumpkin, squash, sage, cinnamon, etc. that I can until it becomes time for eggnog and peppermint.
-Pizza dough. Store bought, homemade, doesn’t matter (you can see my go-to recipe at my old blog here).
-1 small butternut squash
-2 cloves garlic
-1/4 cup grated Parmesan
-A big handful of sage leaves
-canola oil (for frying)
Preheat the oven to 400F. Slice the top and bottom off the squash so it has flat edges. Cut off the bulb part–you won’t need this, so save it for some other yummy fall recipe. Peel the body part of the squash with a vegetable peeler or knife. Slice into 1/4 inch-thick rounds using a knife or mandoline.
Arrange the slices of squash on a baking sheet, drizzle with olive oil, season with salt, toss to coat, spread into one layer, and roast for about 20 minutes or until fork-tender.
Meanwhile, peel and finely chop the garlic and add it to about 1/8 cup of olive oil (the original recipe asked for 1/4 cup. I found this to be way too much, and it made the pizza soggy in places). After rolling out a pizza round and placing it on a prepared baking sheet, brush dough with the garlic olive oil. Spread a thin layer of fresh ricotta over the garlic oil. Top with baked squash slices. Top with grated Parmigiano. Bake for 10 to 15 minutes.
Meanwhile, fry the sage. Pour a thin layer of canola oil into a frying pan and place over medium-high heat. Drop a leaf in to test to see if the oil is hot enough–it should sizzle and get crispy and fried within 5 to 10 seconds. Be careful not to leave them in too long; once they turn brown, they’re gonna taste burnt. It is wise to only fry two leaves at a time. Once lifted from the oil, let the leaves drain on paper towels.
Remove the pizza from the oven and top with the crispy sage.