Tender, thin sliced delicata and crunchy pepitas roasted on top of a cheesy sage and thyme ricotta pizza. An easy, fun and delicious fall recipe!

INGREDIENTS

1 pizza dough, room temp, either from the supermarket deli or give my recipe a try

1/4 delicata squash, sliced thin, seeds removed
1-2T olive oil

1/2c ricotta
1/4c parmesan, grated
1/4c fontina or mozzarella, shredded
1/4t thyme
1/4t garlic powder
1t sage
Pinch red pepper flakes, to taste

2T pepitas

INSTRUCTIONS

Preheat oven to 500°F with your pizza stone inside.

Heavily sprinkle a pizza peel with semolina or cornmeal. Stretch dough in a big circle and place on top of the semolina, give the peel a little shake to know that the dough isn’t sticking. If you don’t have a pizza stone just line a baking sheet with parchment and stretch your dough out in a circle on there.

Place delicata slices in a medium-large bowl, drizzle with olive oil then sprinkle with a little salt and pepper and toss to coat. Set aside.

In a small bowl, stir together ricotta, parmesan, fontina, thyme garlic powder and sage. Spread the ricotta mixture over the dough, leaving about 1″ border for the crust. Evenly spread the delicata out over the cheese. Sprinkle pepitas over the top then bake for about 12 minutes.

ENJOY!