Last year around this time the lovely Anne introduced me to the fabulous Portland-based pizza joint, Otto, and the slice has stuck with me since. Last night I was invited to my first Thanksgiving dinner of this year, and decided to tweak Otto’s recipe to give it more fall flavor. I know we keep saying everything on this blog is easy, but really, there are no tricks to making pizza; toss all the flavors you love on the dough and it’s ready. It was a night full of thanksgiving deliciousness, presidential talk, sharing of gluten-free recipes, and finding out that some of us learn life lessons from rap songs…Happy Movember!
A bag of shredded Mozzarella cheese
1 and 1/4 cup ricotta cheese
1 butternut squash
1 cup fresh cranberries
1 Tbs Brown sugar
4 tsp rosemary
2. Spread flour on a flat surface and roll out the dough. Transfer to a pan that has flour on it. Spread the dough so it covers most of the pan. We used a “15 x 10” pan.
3. Cut butternut squash in half and scoop out seeds. Rub some olive oil and salt on it. Place the two halves on a pan, face down, and let it sit in the oven for about 20 minutes. It does not have to be completely cooked because this will go in the oven again.
4. Wash cranberries, put them in a small bowl, and break them up into smaller pieces with a fork. Add the brown sugar. Depending on how sweet you like your cranberries, you can add more or less sugar.
5. Mix rosemary and ricotta cheese together. Add little-by-little, so you can get the taste you desire.
6. Take squash out of the oven and scoop out the inside into a small bowl. Add salt to give it some taste.
7. Toss everything on the pizza dough and stick it in the oven for about 15-20 minutes or until the crust looks ready.