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Three slices of delicata squash pizza topped with roasted squash, red onion, and sage on a wooden cutting board.
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Delicata Squash Pizza

This Delicata Squash Pizza starts with sourdough crust, a garlicky ricotta and parmesan base, roasted delicata half moons, red onion and crispy sage. It’s a fall pizza that bakes in a home oven or a pizza oven.
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Main Course
Cuisine: American, Italian
Servings: 12
Author: Reed Dunn

Ingredients

For the squash

  • 1 delicata squash
  • 1 tablespoon olive oil
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper

For the ricotta sauce

  • 1 cup ricotta about half a 15-ounce container
  • ¼ cup grated parmesan
  • 1 tablespoon olive oil
  • ¼ teaspoon garlic powder
  • Salt and pepper to taste

For the pizza

  • 1 batch Sourdough Pizza Dough divided into 2 balls, at room temperature
  • Olive oil for brushing
  • 1 ½ to 2 cups shredded mozzarella divided
  • ½ small red onion thinly sliced
  • 12 to 16 fresh sage leaves
  • 2 teaspoons olive oil for the sage

For serving

  • Grated parmesan to taste
  • Olive oil for drizzling
  • Cracked black pepper or red pepper flakes optional

Instructions

  • Place a pizza steel or stone on the middle rack and preheat the oven to 425 degrees F.
  • Slice the delicata in half lengthwise and scoop out the seeds. Slice into ¼-inch half moons.
  • Toss the squash with olive oil, salt and pepper and spread on a rimmed baking sheet. Roast for 10 minutes, just until the squash starts to soften.
  • Increase the oven to 550 degrees F and let the steel or stone heat for at least 30 minutes.
  • While the oven heats, whisk together the ricotta, parmesan, olive oil, garlic powder, salt and pepper. In a separate small bowl, toss the sage leaves with 2 teaspoons olive oil.
  • Stretch one dough ball into a round and brush with olive oil. Spread half the ricotta sauce over the top, leaving a border for the crust.
  • Sprinkle with a scant ¾ to 1 cup mozzarella. Top with half the squash, red onion and sage leaves.
  • Bake for about 10 minutes, until the cheese is bubbly and the crust is crisp at the edges with a good chew. Note that bake time is dependent on what pizza stone or pan you use and the thickness of the dough.
  • Finish with grated parmesan, a drizzle of olive oil and cracked pepper or red pepper flakes.
  • Let the steel or stone reheat for a few minutes, then repeat with the second dough ball.

Notes

  • Oil the sage leaves. A light coating of olive oil helps the sage crisp in the oven instead of burning.
  • Par-roast the squash. Delicata won’t cook through in a short, high-heat bake on its own. The 10-minute roast softens it so it finishes on the pizza.
  • No need to peel. Delicata skin is thin and tender once roasted.
  • Ooni Volt 12 or similar indoor pizza oven: Bake at 650 to 700 degrees F for 3 to 4 minutes, rotating halfway through.
  • Ooni Koda 16 or similar outdoor pizza oven: Bake at 750 to 850 degrees F for 90 seconds to 2 minutes, rotating once. Watch the sage closely at this heat.
  • The ricotta sauce can be mixed and refrigerated up to 2 days ahead.
  • Plan ahead for the dough, which needs an overnight cold ferment. It's even better at 36 hours, so plan ahead.
  • Dough shortcut: Store-bought pizza dough works if you don’t have a sourdough starter. Bring it to room temperature before stretching.