Roasted Squash Pizza

Makes: 2-4 servings   Prep Time: 20 minutes   Rise Time: 1 hour  Cook Time: 20-25 minutes (while dough is rising) + 25-30 minutes  Total Time: 1 hour 50 minutes


for the dough- Adapted from Smitten Kitchen
  • 6 tablespoons warm water
  • 2 tablespoons white wine 
  • 3/4 teaspoon active dry yeast
  • 1/2 teaspoon honey
  • 1 teaspoon salt
  • 1 tablespoon olive oil
  • 1 cup whole wheat flour
  • 1/2 cup all purpose flour
  • cornmeal for dusting

for the pizza-

  • 1 1lb acorn squash
  • 1 1/2 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • 1/2 teaspoon red pepper flakes (optional)
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon garlic powder
  • 1 pizza dough recipe
  • 1 small onion, minced
  • 3 garlic cloves, minced
  • 1/2 teaspoon oregano
  • 1/2-3/4 cup ricotta cheese
  • 1/2 cup Parmesan cheese 
  • 1 cup spinach 
  • squeeze of lemon juice


  1. For the dough- whisk wine, water and yeast in a medium bowl until yeast has dissolved.  Add honey, salt and olive oil and stir.  Add flour and work with a spoon or your hands until it comes together.  Add more water 1 tablespoon at a time if it seems too dry and won't come together.  Sprinkle some flour on the counter and knead the dough for a minute or two.  Place the dough in a bowl coated with olive oil and cover with plastic wrap or a kitchen towel and let it rise for at least one hour or up to two, until it has doubled.
  2. Meanwhile, preheat the oven to 400° and line a baking sheet with parchment paper.  Slice the squash in half from top to bottom and remove the seeds.  Cut each half into 1/2 inch sections and throw in a medium bowl.  Combine olive oil, balsamic vinegar, optional red pepper flakes, salt, pepper, and garlic powder in a small bowl and pour over the squash.  Toss well to coat.  Place squash on prepared baking sheet.  Bake until tender, about 20-25 minutes.  When done, remove squash and reduce oven heat to 375°
  3. While the squash is baking and the dough is rising, heat a small amount of olive oil in a pan and add onion and garlic.  Saute on medium-low heat until onions are transparent and very tender .  Remove from heat and set aside until the pizza is ready to be assembled.
  4. After the dough has doubled place it on a well floured counter and roll out until it's fairly thin.  Sprinkle a small amount of cornmeal on a baking sheet or pizza stone and transfer dough onto it. 
  5. Cover dough with ricotta cheese, spreading evenly.  Top ricotta with sauteed onions and garlic, 1/2 teaspoon oregano, and Parmesan cheese.  Bake at 375° for 20-25 minutes, until crust is golden and cooked through and cheese is bubbly.
  6. Peel the skins off the squash and place the squash on top of the cooked pizza.  Top with spinach and a squeeze of lemon juice.
  7. Serve immediately and enjoy!