Categories: Pizza/flatbread
Ingredients
- 1 lb. pizza dough
- Flour, for dusting
- 4 oz. shredded provolone
- 3/4 cup ricotta
- 3 cups Roasted Butternut Squash & Kale, thawed, patted dry and mashed (see recipe)
- 1 tbsp. olive oil
Directions
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Divide dough into 4 portions. On lightly floured surface, stretch each into 7-inch round. Top with provolone, then ricotta; season. Top with vegetables. Fold dough over; press to seal. Brush with oil. Bake at 475 on parchment-lined baking sheet until browned, 18-20 minutes.