One butternut squash is always leftovers when there are only 2. I love making dishes with squash leftovers. Here is a nice tasty pizza to try that I used Wisconsin string cheese, fresh from the factory from my brother in-law for the holidays!
Butternut Squash, String Cheese, Ricotta Pizza
- left over squash, cut into chunks
- 1 small red onion, cut into rings
- 3 tablespoons extra virgin olive oil
- 1 1/2 teaspoons kosher salt
- 1/4 teaspoon black pepper
- 1 1-pound package refrigerated pizza dough or make your own dough or use a ready made crust
- 1 tablespoon cornmeal
- 1 heaping teaspoon thyme, rosemary and sage
- 1/2 cup ricotta cheese
- String cheese cut into rounds
- garlic powder
- Parmesan cheese for sprinkling
- leftover turkey or chicken (deli meat works good too)
Heat oven to 425° F.
Roll out crust to size of pizza stone. Be sure to place on a well floured baking sheet or pizza paddle.
If you do not have a pizza stone, sprinkle a baking sheet with cornmeal and put the pizza on the baking sheet. Roll about 1/4 inch thick. Just before putting on pizza stone, sprinkle the stone with the corn meal.
Saute onion in pan with leftover squash, season with garlic powder, salt and fresh cracked pepper.
Spread ricotta cheese on crust and sprinkle with garlic powder. Scatter the squash and onion mixture over the dough, add meat if desired, sprinkle with the spices, then and add dollops of the ricotta and sliced string cheese.
Bake until golden, about 15-25 minutes. Depending on how thick you have the ingredients.
Hint: easier with one thin layer. If you are using a prebaked crust or Naan bread, the time will be only about 10-15 minutes, to get the cheese melted and golden. Brush the crust with olive oil. Slice into wedges.