Pizza night just got even better now that baby can join the table. This wholesome and delicious pizza is mild enough for babies but can be dressed up for grown ups too. Try a little fresh sage and chile flakes to amp up the flavor or mound it with arugula for a peppery bite.
Yield- Makes 2-8 10-inch pizzas
Prep Time: 15 minutes
Total Time: 25 minutes
- 12 ounces butternut squash, diced about 1//2 inch, about 3 cups
- 1 clove garlic, chopped
- 2 tablespoons extra-virgin olive oil
- Kosher salt
- 1/2 cup whole milk ricotta cheese
- Zest of 1/2 lemon
- 1 pound ball refrigerated 100% Whole Wheat Pizza Dough, divided into 2 balls
- White whole-wheat flour, for work surface
- 1/4 cup shredded mozzarella
- 2 tablespoons grated Parmesan
- 8 basil leaves, roughly chopped
- Set a pizza stone or baking sheet on the middle rack of the oven and preheat to 475 degrees F. Spread the squash and garlic on a baking sheet and toss with the olive oil and sprinkle with 1/4 teaspoon salt and some freshly ground black pepper. Roast on the top rack until tender, 12 to 15 minutes.
- Meanwhile mix together the ricotta, lemon zest and 1/4 teaspoon salt in a small bowl. Place 1 dough ball on a lightly floured surface and roll and shape into a thin circle, about 8-10 inches in diameter. Transfer to a floured pizza peel or upside-down baking sheet. Spread the dough with half the ricotta mixture, leaving about 1/2 inch around the outer edge. Top with half the squash in an even layer. Top with half the mozzarella and Parmesan cheese. (Make sure the dough, with all its toppings, can slide back and forth easily on the pizza peel; if it doesn’t, carefully lift the edge of the dough and sprinkle more flour under it.)
- Slide the dough onto the hot pizza stone. Bake until the bottom of the crust is lightly browned and very crisp and the top is golden, about 10-12 minutes. Remove from the oven, top with basil and serve.
Repeat with additional ingredients.
Claudia Sidoti is a seasoned recipe developer whose work can be seen in national magazines and online, most recently she lead the Test Kitchens at Food Network. She lives in New York City and has raised three fantastic children. Cooking and eating together is the key ingredient that keeps her family connected, no matter how busy life can be.