For a fresh spin on pizza, this seasonal pie features fluffy squash, creamy ricotta, and a drizzle of garlicky pesto. The pros stretch the dough for you, so all you need to do is top and bake.
Contains: milk, eggs, tree nuts, wheat, soy.
What You Get
Par-baked pizza crust
Roasted winter squash
What You'll Need
Preheat the oven to 450°F. Make sure the rack is in the center of the oven.
Thinly slice the shallot. Remove the pizza crust from the package, but leave it on the cardboard. Sprinkle with about ¼ cup of the shallot. Dollop with the ricotta and scatter with the winter squash, breaking up the pieces, depending on size. Drizzle lightly with olive oil and sprinkle with salt. Shimmy the pizza from the cardboard directly onto the oven rack and bake until the ricotta and winter squash start to brown and the crust is golden, 12 to 15 minutes.
Using a clean towel or the cardboard, transfer the pizza to a cutting board. Drizzle generously with the pesto. Cut the pizza into wedges and serve warm.