Winter Squash Pizza with Pistachio Pesto

For a fresh spin on pizza, this seasonal pie features fluffy squash, creamy ricotta, and a drizzle of garlicky pesto. The pros stretch the dough for you, so all you need to do is top and bake.

What You Get

Shallot

Par-baked pizza crust

Ricotta cheese

Roasted winter squash

Pistachio pesto

What You’ll Need

Olive oil

Salt

Makes 3 servings

Active Time: 10 minutes 

Total Time: 25 minutes 

Step 1

Preheat the oven to 450°F. Make sure the rack is in the center of the oven.

Step 2

Thinly slice the shallot. Remove the pizza crust from the package, but leave it on the cardboard. Sprinkle with about ¼ cup of the shallot. Dollop with the ricotta and scatter with the winter squash, breaking up the pieces, depending on size. Drizzle lightly with olive oil and sprinkle with salt. Shimmy the pizza from the cardboard directly onto the oven rack and bake until the ricotta and winter squash start to brown and the crust is golden, 12 to 15 minutes.

Step 3

Using a clean towel or the cardboard, transfer the pizza to a cutting board. Drizzle generously with the pesto. Cut the pizza into wedges and serve warm.