I saw this recipe for a butternut squash pizza on Real Simple and knew I could make it real simpler. Instead of using the refrigerated dough the recipe calls for, I turn to my quickie standby for mini pizzas: the pita. This recipe comes together in under 30 minutes with the pita as the crust. If you wanted to use the refrigerated dough or get even fancier and make your own dough, I’m sure the results would be irresistible.

I jazzed up the recipe a bit by using a goat’s milk ricotta with smoked paprika. Oh hell yes. This lovely fresh cheese is made by a local Texas company called Poia. If you can’t find it you can mix a little paprika with some regular ricotta. The smokiness of the paprika works well with the sweet roasted squash, so give it a shot.

Butternut Squash Pita Pizza

Serves 6
Total time: 30 minutes
Cost per serving: $3

1 butternut squash, or 1 package of pre-cut if you are feeling REALLY lazy
1 small yellow onion
2 tablespoons olive oil
1 teaspoon kosher salt
freshly ground black pepper
1 package of 6 whole wheat pita bread
1/2 cup fresh part-skim ricotta
1 teaspoon smoked paprika (optional)
1 tablespoon fresh thyme leaves

1. Pre-heat the oven to 400 degrees.
2. Peel and cut the squash into bite-sized chunks, about 1/2 inch. Slice the onion into 1/4 inch rings.Put the squash and onion in a bowl, drizzle with the oil, season with the salt and pepper, and toss. Place in a baking dish and roast about 20 minutes. Transfer back to the bowl.
3. Spoon the squash and onion mixture onto the pitas. Mix the ricotta with the paprika (if using) and place little dollops of the ricotta around the pita. Sprinkle with the thyme.
4. Place the pitas back in the oven and bake for 5-10 minutes, or until the pita starts to brown and the cheese melts.

Was I kidding about the vitamin A? This little pizza is a nutrition boon. I pictured it above with the Tangy Roasted Brussels Sprouts I made the other day. After eating that meal I felt like SuperWoman.