This recipe was never conceived as a way to use up leftovers, but it sure does work as one if you have leftover butternut squash. It’s based on a pie from OTTO here in Portland, which I actually have never had before. We keep meaning to go get it, but we never seem to manage. We’ve lived in Portland for nearly two years and have only tried a handful of the amazing local restaurants. It uses Portland Pie Co. dough because that’s what’s available here in grocery stores — you can use whatever dough is available locally to you, whether it’s from a pizzeria that sells their dough, or just the store brand in the refrigerated case.
It has the distinction of being the only ‘leftovers’ recipe that Ian actually remembers me making, because I’ve made it several times. It’s awesome… and someday, I hope to find out how it measures up to the idea upon which it is based.
Butternut Pizza with Ricotta and Cranberries
- 1 pizza crust (I like Portland Pie Co. garlic dough)
- 1 tbsp. cornmeal
- 2 cups cooked, mashed butternut squash (leftover is fine!)
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tbsp oil
- chicken stock (or vegetable stock) to thin
- 1 c. dried cranberries
- 1 handful sage leaves, chopped or torn
- 1 c. ricotta cheese
- 2 c. Italian blend shredded cheese
Preheat oven to 400°F. Spread cornmeal on a pizza pan or cookie sheet, and stretch dough to fit. In a saucepan, saute garlic and onion in oil. When translucent, add squash; heat through and thin with chicken stock until it reaches a sauce consistency. Spread squash sauce on pizza dough. Drop tablespoons of ricotta cheese onto pizza, sprinkle with Italian shredded cheese and top with cranberries and sage leaves. Bake until crust is lightly browned and cheese is completely melted.