Description

This butternut squash pizza is bursting with Fall flavors. It is topped with squash and caramelized sweet onions, toasted walnuts, prosciutto, and mozzarella. If you’re feeling bold I recommend going with the blue cheese topping and optional honey drizzle just before serving. But if you’re not a blue cheese lover, omit it or add some smoked mozzarella.

Ingredients

Scale

3 tablespoons extra virgin olive oil, divided
1 large sweet onion, thinly sliced (about 2 cups)
1/2 teaspoon salt, divided
1/4 teaspoon ground black pepper, divided
2 cups finely diced butternut squash (12 oz.)
1 tablespoon chopped fresh sage
1 pound prepared pizza dough, whole grain if desired, at room temperature
6 ounces shredded low-moisture mozzarella cheese (1 1/2 cups)
1/4 cup crumbled blue cheese, divided
1 tablespoon grated parmesan cheese
1/4 cup toasted chopped walnuts
1 1/2 ounces (3 slices) thinly sliced prosciutto, cut into 1 inch strips
Honey for garnish, if desired

Cook Mode Prevent your screen from going dark

Instructions

Position a rack in the center of the oven. Preheat to 500°F.
Heat 2 tablespoons olive oil in a large skillet on medium-low heat. Add onions and cook, stirring occasionally, until they turn a deep golden color, 12 to 15 minutes. Stir in 1/4 teaspoon salt and 1/8 teaspoon pepper. Transfer to a bowl to cool, about 10 minutes.
Increase heat to medium-high and add the remaining 1 tablespoon oil to the skillet. Add butternut squash, and cook, stirring occasionally until tender, 6 to 8 minutes. Add sage and the remaining 1/4 teaspoon salt and 1/8 teaspoon pepper; cook additional 1 to 2 minutes.
Roll dough into a 12-inch circle on a lightly floured surface with a rolling pin. Transfer to a piece of parchment paper set on a pizza peel, cutting board, or flat cookie sheet. Create a lip around the outside edge by pressing the dough outward with one hand and at the same time, using the other hand to press inward and create a 1-inch raised edge.
Spread the onion mixture evenly over the dough, leaving a 1-inch border. Sprinkle with mozzarella, half of the blue cheese, and parmesan. Sprinkle with reserved butternut mixture, walnuts, and prosciutto.
Slide the parchment and pizza directly onto the oven rack and bake until the edge of the pizza is golden and the cheese is melted, 10 – 12 minutes.
Transfer the pizza to a cutting board. Sprinkle with the remaining blue cheese and drizzle with honey, if desired. Cut into wedges to serve.

Notes

Notes: As an alternative to blue cheese, substitute smoked cheese (like gouda) for the blue cheese, shredded sharp cheddar, fresh goat cheese or just use all mozzarella.

Expert Tips:

Pizza Stone: Place a pizza stone in the cold oven. Preheat to 500°F for at least 30 minutes to 1 hour. Top the pizza then slide it onto the hot stone and bake until the cheese is melted and the crust is golden, 10 to 12 minutes.
Pizza Steel: A pizza steel is an alternative to a pizza stone. The pizza cooks about 3 to 5 minutes faster on the steel because it conducts heat better and gives the crispiest of crusts. Place a pizza steel in the cold oven. Preheat to 500°F for at least 45 minutes to 1 hour. Top the pizza then slide it onto the hot pizza steel and bake until the cheese is melted and the crust is golden, 6 to 10 minutes.
Baking Sheet: Coat a baking sheet with 2 tablespoons oil and sprinkle with cornmeal. Assemble and bake the pizza on the sheet pan.

Prep Time: 35 minutes
Cook Time: 10 minutes
Category: Main Course
Method: Baked
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 320
Sugar: 3 g
Fat: 15 g
Carbohydrates: 33 g
Fiber: 2 g
Protein: 13 g

Keywords: butternut squash pizza, butternut pizza, pizza with squash, fall pizza, pizza prosciutto, fall pizza ideas, butternut squash pizza base