Butternut Squash Pizza with Arugula and Almond Ricotta
A delicious autumn pizza with roasted squash, peppery arugula, smoky bacon, and creamy almond ricotta—perfect for cozy gatherings or weeknight dinners.
Butternut Squash Pizza with Arugula & Almond Ricotta
Butternut squash pizza is a celebration of fall flavors—combining sweet, savory, and nutty notes on a golden, crispy crust. This recipe features roasted squash, caramelized red onion, smoky bacon, plant-based almond ricotta, and a generous finishing of peppery arugula. The result is a comforting yet sophisticated dish that’s perfect for sharing with friends or enjoying as a satisfying weeknight meal.
Why This Pizza Is a Fall Favorite
With butternut squash as its star, this pizza brings a rich golden hue and sweet flavor to every slice. Roasted squash adds both depth and visual appeal, while caramelized red onions layer on extra sweetness. Smoky bacon provides a savory, umami contrast, complemented by the creamy texture of almond ricotta—a dairy-free alternative that’s every bit as satisfying. Finished with a medley of greens and a drizzle of tangy balsamic glaze, this pizza hits every note:
- Sweetness from roasted squash and caramelized onion
- Savory and smoky from crispy bacon
- Creamy from almond ricotta
- Peppery from fresh arugula
- Herbaceous from oregano and basil
- Satisfying crunch from a perfectly baked crust
Preparation Tips
For maximum efficiency and flavor, a little planning goes a long way. Here’s how to make dinnertime quick and seamless:
- Roast the squash and blend the almond ricotta in advance if you’re short on time.
- If using store-bought dough or a pre-made crust, read package instructions for blind-baking before adding toppings to ensure a crispy base.
- This pizza keeps well for 2–3 days in the fridge—perfect for leftovers (assuming any remains).
- Serve as a hearty main, or slice into smaller portions for an elegant starter or appetizer.
Ingredients
For the Flatbread Pizza
- 1 store-bought pizza dough or prepared crust of choice
- 1 whole butternut squash (peeled, seeded, and sliced into 1/2-inch half-moons)
- 4 oz bacon (about 4 slices)
- 1/4 red onion, sliced into 1-inch pieces
- 2 cups fresh arugula
- Olive oil
- Handful fresh oregano
- Sea salt and black pepper, to taste
- Balsamic glaze (for drizzling)
- Red pepper flakes (optional for heat)
For the Almond Ricotta
- 2 cups slivered blanched almonds
- 2–3 tsp nutritional yeast (for cheesy flavor—add more to taste)
- 2 Tbsp lemon juice
- 1/2 – 3/4 tsp sea salt
- 1 dash garlic powder
- 3/4 – 1 cup water (add gradually to achieve desired consistency)
- 2–3 Tbsp fresh basil, oregano, or parsley (optional, for fresh herb flavor)
Step-by-Step Instructions
- Roast the Butternut Squash:
- Preheat oven to 400°F (200°C).
- Line a large baking tray with parchment paper.
- Arrange squash slices in a single layer. Drizzle with olive oil, season with salt and pepper.
- Roast for about 40 minutes, flipping once, until edges are slightly browned and squash is fork-tender.
- Prepare the Bacon:
- Heat 2 Tbsp olive oil in a skillet over medium.
- Cook bacon slices for about 5 minutes per side, until crispy.
- Transfer to a plate, let cool, then chop into small (roughly 1 cm) pieces.
- Caramelize the Onion:
- In the same pan (reduce heat to low), add 1 Tbsp olive oil.
- Add red onion slices and sauté for 10–12 minutes, stirring occasionally, until softened and caramelized.
- Set aside.
- Make the Almond Ricotta:
- Combine almonds, nutritional yeast, lemon juice, salt, garlic powder, and half the water in a food processor or blender.
- Blend, adding more water gradually, until smooth and creamy.
- Mix in chopped herbs, if desired, and taste for seasoning.
- Roll Out the Dough:
- On a lightly floured surface, roll or stretch your dough to fit a baking tray or pizza stone. If using a pre-baked crust, skip this step.
- Pre-bake the dough if instructed on the package or by your preferred recipe.
- Assemble the Pizza:
- Spread a generous layer of almond ricotta over the crust.
- Top evenly with roasted squash, caramelized onion, and bacon.
- Bake to Perfection:
- Bake pizza in the oven at 400°F for 15–25 minutes, depending on crust, until golden and crisp at the edges.
- Dress the Arugula:
- Toss arugula with 1 Tbsp olive oil, salt, and pepper in a large bowl until lightly coated.
- Finish and Serve:
- When pizza is done, scatter dressed arugula generously on top.
- Add fresh oregano, a drizzle of olive oil and balsamic glaze, and a sprinkle of red pepper flakes if desired.
- Slice and enjoy!
Tips, Tricks, and Variations
- Make Ahead: Both almond ricotta and roasted squash can be prepared a day in advance. Keep refrigerated in airtight containers.
- Spice Level: Add more crushed red pepper for extra heat, or try a hint of smoked paprika sprinkled on top for warmth.
- Gluten-Free Option: Use your favorite gluten-free pizza crust or flatbread.
- Plant-Based: Omit bacon or substitute with vegan bacon or crisped smoked tempeh for a vegetarian/vegan pizza.
- Cheese Variations: If you’re not dairy-free, goat cheese or traditional ricotta can be used instead of almond ricotta.
- Other Greens: Baby spinach or microgreens also add freshness if arugula isn’t available.
Nutritional Benefits
- Butternut Squash: Rich in vitamins A and C, fiber, and antioxidants.
- Arugula: Contains calcium, potassium, and a strong dose of vitamin K.
- Almonds: Provide protein, healthy fats, vitamin E, and magnesium.
- Bacon: Adds flavor and protein—if limiting saturated fat, use sparingly or skip.
Serving and Storage Suggestions
- This pizza serves 4 as a main or up to 6 as an appetizer.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat in a toaster oven or regular oven at 350°F for best texture (microwave will soften the crust).
- For lunch meal prep, slice and pack cooled pizza between parchment in airtight containers.
Frequently Asked Questions (FAQ)
Q: Can I use a store-bought vegan ricotta instead of making almond ricotta?
A: Absolutely! Store-bought almond or cashew ricotta works well and saves time.
Q: What’s the best way to evenly roast butternut squash?
A: Slice squash to uniform thickness, avoid overcrowding on the tray, and flip halfway through roasting for even browning.
Q: Can this pizza be made in advance?
A: Yes. Prep the components (roasted squash, almond ricotta, caramelized onions, chopped bacon) ahead and store separately. Assemble and bake just before serving for best results.
Q: How do I make this recipe vegetarian or vegan?
A: Omit bacon or replace with vegan alternatives like smoked tempeh or coconut bacon. Ensure your crust and ricotta are also free from animal products.
Q: What can be used instead of butternut squash?
A: Roasted delicata squash, acorn squash, or even sweet potato make great substitutes and add their unique flavors.
Creative Pairings and Serving Ideas
- Serve with a crisp salad of shaved fennel, apples, and walnuts tossed in lemon vinaigrette.
- Pair with a glass of chilled Sauvignon Blanc or a light Pinot Noir for a dinner party.
- Slice into smaller pieces and serve as an appetizer at holiday gatherings.
- Toss extra arugula with a splash of olive oil and lemon to accompany the pizza on the side.
More Fall-Inspired Pizza Ideas
- Sage & Walnut Pizza: Add fresh sage leaves and a sprinkle of toasted walnuts for earthy flavor.
- Cheesy Pumpkin Pizza: Swap butternut for pumpkin and top with mozzarella or feta.
- Kale and Mushroom: Sauté mushrooms and kale in olive oil and garlic, spread on crust, then top with vegan cheese and bake.
Embrace the season’s best with this butternut squash pizza—a recipe that brings brightness and creativity to autumn evenings. Whether enjoyed solo or with loved ones, it’s a dish you’ll crave all season long.
References
- https://camillestyles.com/food/recipes/butternut-squash-pizza-with-arugula-almond-ricotta/
- https://cookieandkate.com/butternut-ribbon-goat-cheese-pizza-with-arugula-pepita-pesto/
- https://www.fitfabfodmap.com/roasted-butternut-squash-arugula-pizza/
- https://www.umami.recipes/recipe/UIrnb8OY7xRWJ9IbqCVt?start=true&step=1
- https://www.startribune.com/sunday-supper-squash-and-ricotta-pizza-with-sage-and-arugula/395344651
