Ready-to-Assemble Kabocha Squash and Rosemary Pesto Pizza

Freshly roasted and pureed Kabocha squash and ricotta from Orland Farmstead Creamery dot a par-cooked pizza crust that makes home-cooked weeknight pizza a cinch. 

What You Get
Pizza crust
Kabocha squash puree
Rosemary-walnut pesto
Orland Farmstead Creamery Ricottage

What You’ll Need
Olive oil
Sea salt

Makes 3 servings

Active Time: 5 mins
Total Time: 15 mins

Step 1
Preheat your oven to it’s highest setting (500°F if it can go that high!). 

Step 2
Remove the pizza crust from its bag and place onto a large sheet pan or pizza stone. Dollop the ricottage and squash puree over the pizza dough, leaving a ½” border. Drizzle with a bit of olive oil and sprinkle with a bit of salt. 

Step 3
Bake for 10 minutes, or until the crus is golden brown and the squash and ricotta begin to color. Remove the pizza from the oven and drizzle the rosemary-walnut pesto over top. Use a pizza cutter or a large knife to cut slices and serve up with a side salad.

Contains: milk, eggs, tree nuts, wheat.