Roasted butternut squash and fresh ricotta flatbread

October 25, 2010
0 Ratings
  • Serves 2
Author Notes

pizza may just be the perfect food for reasons beyond its deliciousness. if done well, pizza can be very nutritious: a base of grains {the crust}, with a little dairy {cheese}, vegetables {tomatoes + whatever other veggies added}, and perhaps a little meat. it’s well-balanced and healthful.

i bought some fresh whole-milk ricotta from the union square greenmarket on saturday. ricotta cheese is an excellent source of protein, calcium, and omega-fatty acids. it’s a low fat and low calorie cheese, so go ahead and get the whole-milk kind. it tastes much better and provides much more nutritional benefit.

i had also picked up some arugula from the farmer’s market that needed to be used. like any dark, leafy green, arugula is full of vitamins and minerals, but since it is a young, tender green, those nutrients are more readily absorbed by the body.

while under normal circumstances, i would have made my own pizza dough – there are just busy days when one is happy places like trader joe’s exist. trader joe’s stocks refrigerated raw whole wheat pizza dough, which is a godsend if don’t have time to make your own dough. enjoy the recipe! —nadiact

What You'll Need
  • 1 butternut squash, peeled and cut into 1/2" cubes
  • 3 tablespoons good olive oil
  • 1 1/2 teaspoons sea salt
  • 1/4 teaspoon pepper
  • 1 package raw whole wheat pizza dough (or make your own dough)
  • 1 tablespoon dried thyme
  • 1/2 cup fresh whole milk ricotta cheese
  • 8 sun-dried tomatoes, halved
  • 1 1/2 cups fresh arugula, packed
  1. heat oven to 400 degrees
  2. place the squash in a baking dish. drizzle with the oil, season with the salt, pepper, and thyme, then toss. roast until tender, about 20 minutes. transfer to a plate
  3. increase oven temperature to 450° F. cut the dough into portions for the amount of people present {here: 2 portions} and roll the dough out. line a baking sheet with parchment paper and place the dough on top
  4. scatter the arugula and then the squash over the dough, and add dollops of the ricotta. bake until golden, about 10 minutes. remove from oven and arrange the tomato pieces on top. serve immediately
Contest Entries

See what other Food52ers are saying.

0 Reviews