Pesto Pizza with Delicata and Ricotta

Delicata squash is scalloped, pretty, and thin skinned, which means no peeling required. Roast it on a sheet pan and pile it on a pizza, with a drizzle of woodsy rosemary pesto. 

What You Get

Delicata squash  

Shallot or spring onion 

Par-baked pizza crust 

Pistachio pesto 

Ricotta cheese 

What You’ll Need

Olive oil

Salt and freshly ground pepper

Grated Parmesan cheese (optional)

Chile flakes (optional)

Makes 3 servings

Active Time: 15 minutes 

Total Time: 35 minutes 

Step 1

Preheat the oven to 450°F. Line a sheet tray with foil or parchment. 

Step 2

Cut the squash in half lengthwise, scoop out the seeds, then slice the flesh into half moons about ½-inch thick. Slice the shallot. Pile the squash and shallot on the prepared pan, drizzle with 3 tablespoons olive oil, season with salt, and toss to coat. Roast until the squash is tender and shallot is golden, about 25 minutes. 

Step 3

Meanwhile, remove the pizza crust from the package, but leave it on the cardboard. Sprinkle lightly with water around the edges. Using a spoon, spread with about ⅓ cup of the pesto and season with salt. Shimmy the pizza from the cardboard directly onto the oven rack and bake until the crust is golden and crispy around the edges, 10 minutes.

Step 4

Using a clean towel or the cardboard, transfer the pizza to a cutting board. When the squash and shallot are ready, arrange them on top of the pizza. Dollop with about 1 cup of fresh ricotta and season with a little salt and pepper. 

Step 5

Sprinkle with Parmesan or chile flakes, if using. Cut the pizza into wedges and serve warm.