This month has seen National Pizza Day, and of course, the way to mark the occasion is by making your very own fresh pizza. This recipe from Ooni incorporates the cosy taste of butternut squash along with rich ricotta and is spiced up with chilli and there’s plenty of decadence too, thanks to the Italian extra virgin olive oil that’s been infused with white truffle.
Makes one 16” pizza
Ingredients:
- 330g classic pizza dough
- 200g butternut squash, peeled & roasted
- 40g mozzarella, torn into small pieces
- 40g ricotta
- Handful fresh sage leaves
- Chilli flakes
- Fortnum & Mason White Truffle Oil
Method:
- Prepare your pizza dough ahead of time. A guide to making the perfect Classic Pizza Dough here, covers everything you need to know.
- Fire up the Ooni pizza oven, aim for 500˚C on the stone baking board inside.
- Using a small amount of flour, dust the pizza peel. Stretch the pizza dough ball out to 16” and lay it out on the pizza peel. Top with the mozzarella, squash, and sage leaves.
- Slide the pizza off the peel and into the pizza oven, making sure to rotate the pizza regularly.
- Once cooked, remove the pizza from the oven. Finish with ricotta spooned all over, a sprinkle of chilli flakes to taste, and a drizzle of white truffle olive oil for some decadence. Serve straight away.
