Pumpkin Ricotta Pizza with Kale & Sage

A cozy fall pizza that feels straight out of your favorite wood-fired spot — only faster. Creamy pumpkin ricotta takes the place of tomato sauce, while roasted squash, goat cheese, and crispy kale bring the autumn flair. And thanks to the InstantHeat™ Pizza and Toaster Oven, you’ll get a perfectly crisp crust and melty cheese in minutes, no preheating required.

INSTRUCTIONS

1. Start by making the dough. In a medium bowl, combine flour, yeast, and salt. Add water and mix until a shaggy dough forms. Cover and let rise at room temperature (about 72°F/22°C) for 18 hours, or until doubled in size.
2. Turn the dough onto a floured surface, divide into 4 equal parts, and fold each into a round. Let rest seam-side down. If not using right away, wrap and refrigerate up to 3 days. Bring to room temperature 2-3 hours before baking.
3. Prepare the pumpkin ricotta base. In a small bowl, mix pumpkin purée with ricotta until smooth. Season with salt and pepper, then set aside. 
4. Stretch or roll your dough to fit your InstantHeat™ pizza peel or pan. Spread an even layer of pumpkin ricotta base. Add mozzarella, goat cheese, kale, and roasted butternut squash. Drizzle lightly with olive oil. 
5. Place the pizza into your InstantHeat™ Pizza and Toaster Oven and Bake at 450°F / 232°C for 8–10 minutes — no preheating needed!
6. Once the crust is golden and the cheese is bubbling, remove and finish with a squeeze of lemon and torn sage leaves. Enjoy!