Squash and Ricotta Pizza with Sage and Arugula

A nice new way of making pizza!  I was already using butternut squash for a tomato soup also form Molly Yeh's cookbook so decided to try this recipe as well! I also added chopped garlic to this, and topped with prosciutto. I used a Boboli thin crust pizza. I only made one pizza so needed half the ingredients.

Squash and Ricotta Pizza with Sage and Arugula (~from Molly Yeh's cookbook, Molly on the Range)

Ingredients:

• 2 tablespoons olive oil, plus more for brushing the squash
• 1 large onion, thinly sliced
• kosher salt
• 1 teaspoon ground sage (I used chopped sage, which I had stored in the freezer)
• pizza dough (I used 1 thin crust Boboli pizza)
• flour for dusting ( I did not need this)
• 1 cup whole-milk ricotta cheese (I used skim milk ricotta cheese)
• 1 cup shaved or grated Parmesan cheese
• black pepper
• 4 oz butternut quash, peeled, and shaved with vegetable peeler
• 2 cups loosely packed arugula
• 1 1/2 teaspoons lemon juice
• crush red pepper

Directions:

1. Preheat over with a pizza stone to 500 degrees F (if you don't have a pizza stone, you can use a baking sheet)
2. In a skillet, heat 2 tablespoons of olive oil over medium heat. Add the onion and a pinch of salt and cook, stirring often until browned and carmelized, about 30-40 minutes (I just cooked until onion was soft; not as long as 30-40 min). Stir in sage and cook for 2 more minutes. Remove from the heat. 
3. Divide the pizza dough in half. On a floured pizza peel or baking sheet, flatten out one half of the dough into a 10 inch round. Top with half of the ricotts, half of Parmesan, a good pinch of salt, and a few turns of pepper, half of the onion, and half of the squash shavings. Brush the squash with a thin even layer of olive oil and sprinkle with salt and pepper. 
4. Bake until the crust and squash are lightly browned. Begin checking for doneness at 8 minutes. Repeat with the other half of the ingredients. 
5. While the pizza is baking, toss the arugula with lemon juice, a pinch of salt, and a few turns of pepper. 
6. Top the pizzas with arugula, additional Parmesan shavings, and sprinkle of crushed red pepper (I also topped with prosciutto)