Cuisinart (105 - 115F User Manual

9

8

Butternut Squash, Chard and Sage Pizza

Four Cheese White Pizza 

WITH FRESH HERBS

•  Pizza Dough (page 3)

•  1/2 small butternut squash, peeled, seeded 

and diced into half-inch cubes

•  1/2 small sweet yellow onion, thinly sliced

•  2 Tablespoons extra virgin olive oil, divided

• salt & pepper to taste

• 2 leaves of swiss chard, center ribs removed

• 2 Tablespoons cup crumbled goat cheese

• 2 Tablespoons parmesean cheese, shredded

• 1/2 cup mozzarella cheese, shredded

• 1 Tablespoon fresh sage leaves

• 1 teaspoon vegetable oil

•  1/2 teaspoon aged balsalmic vinegar  

(optional)

•  Pizza Dough (page 3)

•  6 ounces fresh mozzarella, torn  

into small chunks

• 4 ounces Fontina, torn into small chunks

• 4 ounces Fresh Ricotta

• 4 ounces shredded Parmesan

• 2 tablespoon roughly chopped fresh basil

• 1 tablespoon finely chopped fresh thyme

•  Extra-virgin olive oil

Combine butternut squash, onion, 1 Tablespoon of olive oil and salt & pepper to taste in a bowl and toss 

until the oil is evenly distributed. Spread squash and onions on a rimmed baking sheet and roast in the oven 

for 20- 25 minutes, until the squash is tender and golden and onions are soft. Remove from oven and set 

aside to cool slightly.
Sprinkle corn meal on pizza peel and place pizza dough on top. Brush with remaining 1 Tablespoon of ol-

ive oil to evenly coat crust. Sprinkle squash and onions, chard, cheeses evenly over the crust. Transfer pizza 

to the oven and bake for 5-7 minutes until crust is crisp and the cheeses are golden and bubbly.
To make crispy sage topping, heat 1 teaspoon of vegetable oil in a small pan over medium heat until very 

hot. Add sage leaves and fry for about 30 seconds, until leaves are beginning to crisp. Remove from heat 

and set aside.
Remove pizza from oven using pizza peel and place on large cutting board.  

Drizzle balsamic vinegar over pizza, sprinkle sage leaves on top, slice and enjoy!

On a lightly floured surface, roll out pizza dough as thin as you can get it (about 10-12” in 

diameter) using a rolling pin or your hands. Sprinkle a light dusting of cornmeal on the pizza 

peel and carefully place dough on top.
Sprinkle dough with mozzarella, fontina, parmesan, thyme, and basil. Drop on small spoonfuls 

of ricotta and drizzle with oil. Cook until cheeses are melted and dough is cooked through, 

about 6 minutes. Remove pizza from oven using pizza peel. Slice and enjoy!

 1 10-12 inch Pizza

 25 minutes

 6 minutes

31 minutes

 1 10-12 inch Pizza

 5 minutes

6-8 minutes

11-13 minutes