Miso-Ricotta Pizza with Roasted Butternut Squash

This vegetarian pizza is anything but boring. Thanks to the white miso and ricotta spread combined with roasted butternut squash, this pizza is perfect for anyone who loves the sweet and salty combo!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Pizza
Cuisine: American
Keyword: Butternut Squash, Miso, Pizza, Vegetarian
Servings: 4
Calories: 515kcal
Author: Kelli


  • 1 batch homemade or store bought whole-wheat pizza dough
  • Cornmeal to roll out dough
  • 1 generous cup of part-skim ricotta cheese
  • 2 Tbsp white miso paste
  • 2 sprigs of fresh thyme stems removed
  • Pinch black pepper
  • 2 cups roasted butternut squash cut into bite-sized cubes
  • 1-2 cups frozen spinach thawed and ringed out well (the less water the better!)
  • 1 1/2 cups shredded mozzarella cheese
  • Pinch red pepper flakes for serving


  • Preheat oven to 425F.
  • Cover a clean surface with cornmeal (or flour) and roll out pizza dough. Place on a pizza stone or round baking pan.
  • In a small mixing bowl, combine ricotta, miso paste, fresh thyme, and pinch of black pepper. Spread miso-ricotta mixture evenly over pizza dough.
  • Top pizza with roasted squash, spinach, and mozzarella cheese.
  • Bake for 20-25 min, or until bottom of crust is a nice golden brown.
  • Remove from oven and cut into 8 slices. Option to sprinkle red pepper flakes on top. Enjoy!


Nutrition for 1/4 of recipe: 515 calories, 9 g saturated fat, 59 g carbohydrate, 6 g fiber, 10 g sugar, 23 g protein