Butternut Squash, Cream and Sage Pizza
Sometimes pizza innovation comes from recreating a favorite dish as a pizza. Such is the case with this new pizza. I have always loved pumpkin ravioli with brown butter and sage. The combination of the creamy, salty, cheese and pumpkin filling with the butter and sage just sends me.
To make this pizza, we need to do some prep. Gather some sage leaves and thyme.
To make this pizza, we need to do some prep. Gather some sage leaves and thyme.
I used butternut squash, but it could just as easily have been a pumpkin. Of course, scoop out the seeds and then cut away the skin. Slice the squash into 1 inch slices.
Steam the squash for about 10 minutes and when cool slice about 1/4-1/8 inch thick.
Fry the slices in butter until browned. Shallot is optional.
Fry sage leaves in butter until crispy.
Sage and butternut squash set aside.
I like this salad blend of parmesan, romano and asiago from BelGioioso.
Prepare a cream sauce by sautéing 2 tsp fresh thyme in butter over medium heat until the thyme is soft. Add 1 cup heavy whipping cream and 1/4 tsp salt. Bring to a simmer on low for about 5 minutes or until the sauce thickens. Add 1/2 cup parmesan, romano or asiago. (I used the "Salad blend" from Bel Gioioso which is a shaved mix of all three of those cheeses.)
Assemble the pizza by pouring most (or all) of the sauce onto a pizza crust. Lay out the butternut squash and a small handful of cheese on top.
Cook in a 500 degree oven on a pizza stone for 8-10 minutes (or in a wood fired oven) and top with the fried sage. If the sage has gotten soft, top the pizza with the sage about 3 minutes before it would be done and allow the oven to re-crisp the sage.
The resulting pizza is incredible: Comfort food. Thanksgiving. Deeply satisfying. Enjoy.