Butternut Squash Pizza with Herbed Ricotta
The perfect fall pizza for any night of the week 🍕 Featuring our Sedona Divine Sage Olive Oil and Basil Olive Oil, this pizza is bursting with savory, fall flavors!
4 Mini Naan Flatbreads
2 cups Butternut Squash (chopped into cubes)
3 tbsp Sedona Divine Sage Olive Oil
⅓ tbsp Sedona Divine Basil Olive Oil
1 cup San Marzano Crushed Tomatoes
½ cup Whole Milk Ricotta
3 tbsp Oregano, Thyme, Basil, and Sage (finely chopped)
6-8 Slices of Mozzarella Cheese
Kosher Salt and Ground Pepper (to taste)
4 Fresh Sage Leaves (torn, for garnishing)
2 Sprigs of Oregano (for garnishing)
½ cup Shaved Parmesan (for garnishing)
Red Pepper Flakes (for garnishing)
Preheat the oven to 425 degrees.
Spread chopped butternut squash on a baking sheet. Toss with 2 tbsp Sedona Divine Sage Olive Oil and season with salt, pepper, and fresh sage leaves. Roast for 25-30 minutes or until squash is tender.
While squash is roasting, place the crushed tomatoes and Sedona Divine Basil Olive Oil in a small bowl with salt and pepper. Let sit.
Mix together ricotta and the fresh chopped herbs in a separate small bowl. Set aside.
Place 4 pieces of naan bread on a baking sheet or pizza stone. In order, top with crushed tomatoes, mozzarella slices, butternut squash, and torn sage leaves. Bake for 15 -20 minutes until the cheese melts and is golden.
Finish by dolloping ricotta cheese between the 4 pizzas.
Garnish with fresh oregano, parmesan shavings, and red pepper flakes.
Optional: If you like a little kick, lightly drizzle our Sedona Divine Cayenne Olive Oil as a finishing garnish!