Yield: 10 to 12 servings
- 1/4 pound (about 1 cup) oven-roasted plum tomatoes, purchased or homemade
- 1 pound Cornmeal Pizza Dough
- 1 (15-ounce) container whole-milk ricotta
- 2 ounces (1/2 cup ) grated Parmigiano-Reggiano or Grana Padano cheese
- 1 large egg
- 2 tablespoons chopped flat-leaf parsley and/or fresh basil
- 1/2 teaspoon freshly grated nutmeg
- Fine sea salt and freshly ground black pepper
- 2 pounds fresh spinach (or Swiss chard), trimmed and cooked until wilted
- Olive oil, as needed
- 3 large cloves garlic, crushed or finely chopped
- 11/2 pounds zucca (hard Italian pumpkin), butternut, sugar pumpkin, calabaza, or other firm, deep-colored squash, peeled, seeded, and cut into thin half-moon slices (no more than 1/4 -inch thick)
- 1/2 teaspoon hot red pepper flakes
- 1 red onion, thinly sliced
- 1/2 pound thin-sliced pancetta, capicola ham, or Italian salami, such as Genoa
Place the tomatoes in a microwavable bowl and warm briefly in the microwave until any congealed oil around them melts. Drain the tomatoes, reserving both the oil and the tomatoes. Brush some of the tomato oil onto an 18 x 13-inch half sheet pan (or other large baking pan).
Roll out the pizza dough on a lightly floured surface thinly so it is somewhat larger than the pan, rolling the ends under to make a thicker border. Brush the dough with more of the reserved tomato oil.
In a medium bowl, combine the ricotta, grated cheese, egg, parsley, nutmeg, and salt and pepper to taste; reserve.
Squeeze out any excess water from the spinach and chop it roughly. Toss the spinach with about 2 tablespoons of the tomato oil (or olive oil if you’ve used all the tomato oil), the garlic, and salt and pepper to taste.
Toss the zucca with 2 tablespoons more of the tomato oil (or olive oil), the hot red pepper flakes, and salt and pepper to taste. Toss the onion with a little oil.
In the following order, arrange the pizza toppings in 1-inch-wide strips diagonally across the pizza dough: the ricotta mixture, the spinach, the onion, the zucca, the pancetta, and the tomatoes and repeat until the pizza is covered and all the fillings have been used. Allow the pizza to rise at warm room temperature until light and puffy, about 30 minutes.
Preheat the oven to 425°F. Bake the pizza for 20 minutes or until the dough and toppings are lightly browned. Cut into 12 portions. Store covered and refrigerated up to 2 days. Wrap cut portions in aluminum foil and reheat in a 350°F oven for about 20 minutes or until hot, uncovered for the last 5 minutes baking to crisp up the dough.
(from Starting with Ingredients: Baking)