OF ALL THE pizza recipes in this chapter, this one is the richest. I make this pizza one at a time and cut the pieces small.
SERVES 6
INGREDIENTS
- ½ recipe Basic Pizza Dough
- 1 medium-size fennel bulb, diced and stalks discarded
- 1 medium-size red bell pepper, diced
- 1 pound butternut or delicata squash, peeled, seeded, and diced
- 2 tablespoons extra virgin olive oil
- 1 teaspoon crumbled dried rosemary
- Salt and freshly ground black pepper
- 3 garlic cloves, minced
- 1 pound (about 2 cups) ricotta cheese
- ½ cup freshly grated Parmesan cheese
INSTRUCTIONS
- Prepare the pizza dough and set aside in a warm, draft-free place to rise for about 1 hour, until doubled in bulk.
- Preheat the oven to 425°f. Lightly oil a large shallow roasting or half sheet pan.
- In a large bowl, combine the fennel, bell pepper, and squash. Add the oil, rosemary, and salt and pepper to taste. Toss to coat. Arrange in a shallow (preferably single) layer in the pan.
- Roast for about 30 minutes, until the vegetables are well browned and tender, stirring or shaking the pan occasionally for even cooking. Remove from the oven and increase the temperature to 500°f.
- Lightly oil a 10-or 12-inch round pizza pan or a 12 × 15-inch baking sheet. Stretch the dough to fit the pan.
- Stir the garlic into the ricotta. Spread the ricotta over the dough. Scatter the vegetables on the ricotta and top with the parmesan.
- Bake on the bottom rack for 10 to 12 minutes, until the crust is golden and the parmesan is melted.
- Slice and serve warm.
