I crave Fall foods all year long! This pizza delivers Fall ingredients with a spicy kick of chili oil. Check out my plant-based almond ricotta recipe which is easy to make, significantly cheaper than store-bought, and is a nice addition to this pizza recipe.
Roasted Butternut, Almond Ricotta, Crispy Sage Pizza with Chili Oil
This pizza incorporates a quintesential combination of Fall flavors with roasted butternut squash and crispy sage leaves. The chili oil enlivens all the ingredients with a spicy kick.
Equipment
- baking sheet
- Chef's Knife
- parchment paper
- pizza stone optional
Ingredients
- Basic pizza crust
- 2 Tbsp olive oil + 1 tsp divided
- 1 ½ cups of butternut squash peeled seeded, and cubed
- ½ bag daiya mozzarella
- ½ cup almond ricotta
- 12 large sage leaves
- 1 Tbsp chili oil
- Salt and pepper to taste
Instructions
- Preheat oven to 450°
- Follow the basic pizza crust recipe to prepare the crust
- Spread butternut on a large baking sheet then coat in 1 Tbsp olive oil and salt a paper to taste
- Bake butternut for 20 minutes flip and then cook for another 15 minutes
- Heat a medium skillet with 1 tsp of olive oil and sautee sage leaves until crispy then set aside
- Lightly oil pizza pan or parchment paper if using a pizza stone
- Spread dough out into two 12 inch circular shapes
- Brush dough with olive oil and then top with Daiya mozzarella shreds
- Continue topping with squash and dollops of almond ricotta
- Cook pizza for 15 minutes or until crust is golden
- Sprinkle crispy sage leaves over both pizzas, drizzle with chili oil, and serve
Notes
Flavored oils can be pricey at the grocery store. I make my own chili oil by adding 1 Tbsp of red chili flakes to a small saucepan with ⅓ cup of olive oil. I heat the oil over low heat until almost simmering and then turn off heat, cover the pan, and let the oil infuse with the chili’s flavor. You can store the oil in a glass jar for up to a month.
Did you make this recipe?
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