Recipe by Laura Ratliff and Ryan Smith
One of the greatest picnic-friendly dishes to make in the spring is pizza! Not only does it not require utensils to eat, but there are also endless possibilities for your favorite toppings. While pizza is not only delicious in New York City; it’s also readily available.
Prep time: 25 mins
Cooking time: 20 mins
Total time: 45 mins
1 lb. pizza dough
Cornmeal , for the pan
1 lb. butternut squash, peeled, seeded, and sliced 1/4" thick
1/2 red onion, thinly sliced
1 tbsp. fresh thyme leaves
1 tbsp. olive oil
Kosher salt and black pepper
6 oz. extra-sharp Cheddar, grated
1 bunch arugula
1. Heat over to 500 degrees and heat baking sheet as instructed above.
2. Meanwhile, in a large bowl, toss the squash, onion, thyme, oil, 1/2 tsp. salt, and 1/4 tsp. pepper.
3. Dust the heated, inverted baking sheet with cornmeal. Reduce oven to 450 degrees. Shape the dough into a large oval and place on the sheet.
4. Scatter squash mixture over the dough and sprinkle with the cheese. Bake until golden brown and crisp, about 20 minutes.
5. Using clean scissors, cut fresh arugula over the still-hot pizza.