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Caramelized Squash and Red Onion Pizza
with Hazelnuts and Ricotta
This pizza is not one of the most beautiful creations, but it is one of the tastiest.
A thin crust is topped first with a mixture of ricotta cheese, olive oil and lemon
zest, and then with red onions and butternut squash caramelized with balsamic
vinegar. Roasted hazelnuts provide the perfect finish.
Yields a 14 inch pizza
1/2 batch White Wine Pizza Dough,
about 14 ounces
1/2 butternut squash, sliced ¼” thick
and then cut into ¼” strips
1/2 red onion, thinly sliced
Extra virgin olive oil
Balsamic vinegar
Sea salt
1/3 cup cracked hazelnuts
1/2 cup ricotta cheese
Finely grated zest of ½ lemon
About 20 very fresh (soft) rosemary
leaves
You will also need a cookie sheet and
parchment.
Directions
Preheat the pizza oven for cooking with the upper burner control on
MEDIUM and the lower burner control on LOW.
Spread the onion and squash in a single layer on a cookie sheet
covered in parchment. Drizzle with balsamic vinegar and olive oil and
sprinkle with salt. Roast in the pizza oven until caramelized, about
15 to 20 minutes, turning once and rotating the cookie sheet once.
Reserve.
Turn the upper burner control on the pizza oven to HIGH.
With a cooktop burner, toast the hazelnuts in a small pan over medium
heat until browned and crunchy. Toss with a little sea salt and reserve.
In a small bowl, combine the ricotta, lemon zest and rosemary leaves
with a little olive oil and salt to taste.
Form the dough into a 14 inch crust about 1/8 inch thick.
Transfer the dough to a pizza prep peel dusted with cornmeal.
Spread the cheese mixture over the dough. Sprinkle the caramelized
squash and onions over the cheese and then add the hazelnuts.
Transfer to the pizza oven directly on the cooking deck and bake for
about 3 minutes until the crust is crisp and the cheese is browned.
Rotate several times for even baking.
Remove, let rest for a minute or two, slice and serve.