Nutrition balance score
Unbalanced
Glycemic Index
70
High
Nutrition per serving
Calories5237.2 kcal (262%)
Total Fat279.1 g (399%)
Carbs498.6 g (192%)
Sugars68.1 g (76%)
Protein186.7 g (373%)
Sodium9066.6 mg (453%)
Fiber24.3 g (87%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings
500gbread flour
390gwater
room temperature
10gkosher salt
3ginstant yeast
I like, instant brand
olive oil
for greasing
butter
Softened, for greasing
12 ozwhole milk ricotta cheese
4 Tbspunsalted butter
1butternut squash
small, shaved into strips using a vegetable peeler
kosher salt
pepper
to taste
12 ozfontina cheese
you can really add as much as you’d like
¼ cupparmesan cheese
finely grated, plus more for shaving to garnish
⅓ cupparsley
chopped
⅓ cupCastelvetrano olives
chopped
1lemon
zested
1 tspCalabrian chiles
chopped, depending on how spicy you’d like it
3 Tbsphoney
3 Tbspolive oil
Instructions
Step 1
The day before you want to make the pizza: prepare the dough. In a large bowl, mix bread flour, water, salt and yeast together until fully combined. Cover and let sit at room temperature for 30 minutes.
Step 2
Uncover and fold the dough by pulling up each side of the dough and folding them into the center.
Step 3
Cover and let rest for another 30 minutes. Repeat the folding process from step 2.
Step 4
Drizzle the top of the dough with a bit of olive oil and cover with plastic wrap. Transfer to the fridge to rest overnight. **
Step 5
The next day, when you are ready to bake: Arrange a rack in the lower third of the oven and preheat to 500F along with a pizza stone (if you have it).
Step 6
Grease a half sheet pan (18″ x 13″) very well with butter and oil all over. Place dough on the tray and press/stretch dough out as far as you can. It won’t fit the entire sheet tray at this point. Oil the top and place a sheet of plastic wrap on top of the dough. Let dough rest 30-45 minutes at room temperature.
Step 7
While the dough rests, prepare with the ricotta base.
Step 8
Add butter to a small pan over medium heat and melt. Once melted, whisk butter continuously until the butter has browned. Keep an eye on it as this can happen quickly! Carefully pour into a medium bowl.
Step 9
Add ricotta to the bowl with the brown butter. Season to taste with salt and pepper and whisk to combine. Set aside.
Step 10
Add shaved butternut squash to a large bowl. Drizzle with olive oil to coat and season with a touch of salt and pepper.
Step 11
After the dough has rested, press/stretch out again, this time to fill out the entire tray.
Step 12
Spread the ricotta mixture evenly over the dough. Sprinkle with the fontina and parmesan cheese all over. Top with shaved squash evenly over the whole pie.
Step 13
Bake in the lower third of the oven (on top of the pizza stone if you are using one) for 20-25 minutes, or until golden and bubbly.
Step 14
While pizza bakes prepare the topping. Add parsley, olives, lemon zest, Calabrian chilis, honey and olive oil to a small bowl. Stir to combine and season with salt and pepper to taste.
Step 15
Once the pizza is baked, top with the olive mixture and shaved parmesan. Enjoy!***
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