Butternut Squash Pizza Topped with Arugula and Almond Ricotta

Reflecting on my favorite meals, they’re often tied to special moments with great friends, lively chats, music, and of course, pizza. Whether it's a birthday, anniversary, or game night, nothing beats gathering around a delicious pie.

Pizza is simply a food of celebration.

A good pizza brings people together. With endless topping combinations and crust varieties, there's something for everyone. From cauliflower crusts to dessert pizzas, this comfort food is versatile and an ideal choice for potlucks. So how do we welcome fall? With a scrumptious butternut squash pizza!

Each season, I eagerly await the butternut squash pizza at True Food Kitchen. Thankfully, it returns every year. Inspired to recreate it for my sister’s homecoming and our first dinner as roommates, I made my own version. While their pizza features almond ricotta and butternut squash, I swapped cranberries for bacon bits and kale for arugula for a peppery kick.

As for the crust, it’s your choice! If you’re skilled with dough, go ahead! But for a quick meal, pre-made crusts can make dinner ready in 30 minutes. Crust preferences vary widely, so I won’t pick sides. I used a pre-made dough from Whole Foods and made a cauliflower crust for my gluten-free friends. Both options held up beautifully under the toppings.

In 2020, there’s a pizza option for everyone. It’s easy to make delicious pizzas without dairy. This simple almond ricotta makes a creamy base, and it’s quick to whip up with just 5 ingredients. Toss everything in a blender, and you'll have a smooth spread that’s irresistible.

Butternut squash shines in this recipe with its rich golden hue and sweet flavor. When roasted to a perfect golden brown, it becomes a delightful topping. Caramelized red onions add sweetness and color, while bacon brings a smoky depth.

Adding greens transforms this dish into a wholesome meal. Arugula's sharp, peppery taste balances the sweetness of the toppings. Since there's no sauce, a drizzle of olive oil and balsamic glaze enhances the flavors. A sprinkle of crushed red pepper and fresh oregano elevates each slice.

Tip: Prepare the roasted squash and almond ricotta in advance to speed up dinner time. Still, you can have this ready in under an hour, serving about 4 people (depending on appetite). Leftovers keep well for 2-3 days in the fridge and make for a fantastic lunch. Enjoy this fall favorite as much as we did!

Prep Time

30 minutes

Cooking Time

40 minutes

Categories

Ingredients

For the Flatbread:

• 1 pre-made pizza dough or crust of choice
• 1 whole butternut squash, sliced into half-moon shapes
• 4 oz bacon
• 1/4 red onion, cut into 1-inch pieces
• 2 cups arugula
• olive oil
• 1 handful fresh oregano
• salt & pepper to taste
• balsamic glaze
• red pepper flakes (optional)

For the Almond Ricotta:

• 2 cups slivered blanched almonds
• 2-3 tsp nutritional yeast (to taste)
• 2 Tbsp lemon juice
• 1/2 – 3/4 tsp sea salt
• 1 dash garlic powder
• 3/4 – 1 cup water
• 2-3 Tbsp fresh basil, oregano, or parsley (optional)

Ricotta recipe from Minimalist Baker.

Instructions

1. Preheat the oven to 400°F. Slice the butternut squash into thin half-moon shapes and place them on a baking sheet.
2. Drizzle with olive oil, season with salt and pepper, and roast for about 40 minutes until slightly browned.
3. In a pan, heat 2 Tbsp olive oil over medium heat and cook the bacon for about 5 minutes on each side. Let cool, then chop into small pieces.
4. In the same pan, add 1 Tbsp olive oil and sauté the red onion slices over low heat for 10-12 minutes until caramelized. Set aside.
5. For the almond ricotta, blend all ingredients in a food processor, adding water gradually until smooth. Add herbs to taste if desired.
6. Roll out your pizza dough according to package directions.
7. Spread the almond ricotta over the crust, then layer with roasted squash, caramelized onion, and bacon bits.
8. Bake until the crust is golden brown, roughly 15-25 minutes depending on the crust type.
9. In a bowl, toss arugula with 1 Tbsp olive oil, salt, and pepper until coated.
10. Once baked, top the pizza with arugula, fresh oregano, and a drizzle of olive oil and balsamic glaze. Sprinkle with red pepper flakes if you like it spicy. Enjoy!

Comments (1)

1. Phyllis says: April 11, 2021 at 10:39 am

   This is a perfect appetizer for me. Once a week, I have a friend over for “happy hour” with an appetizer and wine. I will make it this week – with no changes. Thank you so much.

   Reply