- Prep: 15 mins
- Cook: 40 mins
- Total: 55 mins
- Yields: 8 pieces
- 1 pound frozen pizza dough, defrosted
- 1 small butternut squash, peeled, seeded and cut into small cubes
- 1 large onion, cut into a large dice
- 2 tablespoons olive oil
- ½ cup milk
- 1 cup ricotta cheese
- 2 cups shredded smoked provolone cheese
- 3 ounces pancetta, cut into small cubes and browned
- Half head of radicchio, cut into thin strips
- 1 tablespoon honey
- Red chili flakes
Preheat the oven to 450°F.
On a large baking sheet, toss the squash with the olive oil and season it with salt and pepper. Move the squash to one side of the pan and do the same with the onion on the other side of the pan. Bake for about 25-30 minutes or until the squash is tender and the onions are caramelized.
Place the squash (not the onions!), a few sage leaves, a ½ cup of ricotta, a ½ cup of provolone and the milk in a food processor. Process until the mixture is smooth, adding more milk if necessary. You want the squash to be pureed but not runny.
Roll the pizza dough out until thin. Spread the squash mixture over the dough, leaving a half-inch border for the crust. Top with the provolone, pancetta, onion and more sage. Dot the pizza with the remaining ricotta and scatter over the radicchio. Drizzle the whole pizza with a little olive oil and honey, and sprinkle it with chili flakes.
Bake the pizza until the cheese is starting to brown and the crust is golden and crispy, about 12 minutes.
Cut it into wedges and serve.