Your Blue Apron Basket

Continue Browsing
Checkout Checkout
Loading...
Continue Browsing
Checkout Checkout
Updating Your Basket…

Get the perfect wine pairings

Enjoy delicious wines from top vineyards and winemakers. Six 500ml bottles arrive at your door every month.

We ship wine to the following states:

We’re sorry…

Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.

or
We ship wine to the following states:
Select a Different State
We ship wine to the following states:

Squash & Spinach Pizza Fill 1 Created with Sketch.

with Caramelized Onion & Honey-Black Pepper Ricotta

  • icon_cook Created with Sketch.
    Cook Time
    35-45 mins
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 700 calories
    Nutrition Label
    Nutrition Label
    Nutrition Label

This sophisticated veggie pie has it all—including some of the season’s best produce. Alongside wholesome spinach and late-autumn squash, we’re topping our pizza with caramelized onion, rich with natural sweetness. Sage-infused tomato sauce and two kinds of cheese (including dollops of silky-smooth ricotta, brightened with a little honey and seasoned with piquant black pepper) complete this uniquely flavorful pizza—as exciting to make as it is to eat.

fresh
ingredients
Squash & Spinach Pizza with Caramelized Onion & Honey-Black Pepper Ricotta
Title
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 475°F. Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Remove the dough from the refrigerator to bring to room temperature. Peel and thinly slice the onion. Peel and mince the garlic. Cut off and discard the squash ends. Peel the squash, then thinly slice; cut out and discard the pulp and seeds. Tear the mozzarella cheese into small pieces. Pick the sage leaves off the stems; discard the stems and thinly slice the leaves. In a bowl, combine the ricotta cheese and honey; season with salt and a generous amount of pepper.

Caramelize the onion:
2 Caramelize the onion:

In a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the onion. Cook, stirring occasionally, 8 to 10 minutes, or until lightly browned. Add 1 tablespoon of water. Cook, stirring frequently, 2 to 4 minutes, or until browned and very tender. Stir in an additional tablespoon of water, scraping up any browned bits from the bottom of the pan; season with salt and pepper to taste. Transfer to a bowl.

Cook the squash:
3 Cook the squash:

While the onion caramelizes, add the squash to the pot of boiling water. Cook 4 to 6 minutes, or until tender when pierced with a fork. Drain thoroughly and transfer to a bowl. Wipe out the pot.

Make the sauce:
4 Make the sauce:

In the pot used to cook the squash, heat 1 tablespoon of olive oil on medium-high until hot. Add the garlic and sage; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until fragrant. Add the tomatoes; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until thickened.

 Make the pizza & serve your dish:
5 Make the pizza & serve your dish:

Lightly oil a sheet pan. Place the dough in the center of the prepared sheet pan; using your hands, stretch to a ¼-inch thickness. Gently rub the dough into the sheet pan to oil the bottom. Evenly spread the sauce onto the dough. Top with the spinach, cooked squash, caramelized onion and mozzarella cheese; season with salt and pepper. Bake, turning halfway through, 16 to 18 minutes, or until the cheese has melted and the crust is browned. Remove from the oven and let cool for 2 minutes. Top with spoonfuls of the seasoned ricotta cheese. Enjoy!

Tips from Home Chefs

About Blue Apron

Ba hero

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at anytime with a week's notice, and delivery is always free. We can't wait to cook with you!

Get This Recipe Delivered
1 Prepare the ingredients:

Preheat the oven to 475°F. Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Remove the dough from the refrigerator to bring to room temperature. Peel and thinly slice the onion. Peel and mince the garlic. Cut off and discard the squash ends. Peel the squash, then thinly slice; cut out and discard the pulp and seeds. Tear the mozzarella cheese into small pieces. Pick the sage leaves off the stems; discard the stems and thinly slice the leaves. In a bowl, combine the ricotta cheese and honey; season with salt and a generous amount of pepper.

2 Caramelize the onion:

In a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the onion. Cook, stirring occasionally, 8 to 10 minutes, or until lightly browned. Add 1 tablespoon of water. Cook, stirring frequently, 2 to 4 minutes, or until browned and very tender. Stir in an additional tablespoon of water, scraping up any browned bits from the bottom of the pan; season with salt and pepper to taste. Transfer to a bowl.

3 Cook the squash:

While the onion caramelizes, add the squash to the pot of boiling water. Cook 4 to 6 minutes, or until tender when pierced with a fork. Drain thoroughly and transfer to a bowl. Wipe out the pot.

4 Make the sauce:

In the pot used to cook the squash, heat 1 tablespoon of olive oil on medium-high until hot. Add the garlic and sage; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until fragrant. Add the tomatoes; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until thickened.

Make the sauce:
5 Make the pizza & serve your dish:

Lightly oil a sheet pan. Place the dough in the center of the prepared sheet pan; using your hands, stretch to a ¼-inch thickness. Gently rub the dough into the sheet pan to oil the bottom. Evenly spread the sauce onto the dough. Top with the spinach, cooked squash, caramelized onion and mozzarella cheese; season with salt and pepper. Bake, turning halfway through, 16 to 18 minutes, or until the cheese has melted and the crust is browned. Remove from the oven and let cool for 2 minutes. Top with spoonfuls of the seasoned ricotta cheese. Enjoy!