Loaded with butternut squash, fig jam, Honeycrisp apples, mozzarella, prosciutto, pepitas and sage, this roasted butternut squash apple pizza has quite the list of ingredients.
Yes I love a good old “Pizza Friday”, but I really have no problem with eating pizza any day during the week! Throughout the past few years, I’ve made quite a few of what I would call “unique pizzas.” To me unique means not just cheese and pepperoni or sausage – basically all of the traditional pizzas we grew up on.
As my taste buds have developed over time, I’ve realized I love the combination of sweet and savory. I know I’m not that different from most people in that aspect, but I really like to incorporate sweet and savory in our pizzas. Where it comes into play here is the apple and fig jam specifically on the sweet side, but then you get the saltiness from the prosciutto and the creaminess from the mozzarella. There really isn’t much better.
This roasted butternut squash apple pizza is another recipe inspired by Half Baked Harvest. I know I’m obsessed, but she likes fall just as much as me so many of my favorite recipes from the blog come from this time of year. If nothing else, I’m advertising a ton for her!
What Ingredients are in Roasted Butternut Squash Apple Pizza?
- Dry active yeast
- All-purpose flour
- Olive oil
- Produce – butternut squash, apples, fresh sage
- Fig jam
- Mozzarella cheese
- Parmesan cheese
- Pumpkin seeds
- Spices – chili powder, salt, black pepper
Do I Have to Make My Own Pizza Dough?
Of course not. I just like making pizza dough, but you can buy fresh pizza dough where you roll out yourself or pre-baked crusts. I still suggest buying the fresh pizza dough. Most grocery stores carry it these days, but Trader Joe’s has the best!
Other Pizza Recipes:
With butternut squash, fig jam, apples, mozzarella, prosciutto, sage and pepitas, this roasted butternut squash apple pizza is mouthwatering.
- 1 1/2 tsp dry active yeast
- 1/2 cup warm water
- 1 1/2 cups all-purpose flour
- 1 tbsp olive oil
- 1/4 tsp salt
- 2 cups cubed butternut squash, diced into 1/2 inch cubes
- 1 tbsp olive oil
- 2 tsp honey
- 3/4 tsp chili powder
- Pinch of salt and pepper
- 2 tbsp fig jam or preserves
- 1 Honeycrisp apple, sliced
- 8 ounces fresh mozzarella, diced into 1 inch cubes
- 1/4 cup shredded Parmesan cheese
- 2 ounces prosciutto, chopped
- 3 tbsp sage leaves, chopped
- 1/4 cup toasted pumpkin seeds
- Sprinkle of cornmeal
In mixing bowl, combine yeast and warm water. Mix and then let sit for 10 minutes until foamy. (You want water temperate to be between 105F and 110F to activate the yeast)
Add flour, salt and olive oil and mix on medium speed with the dough hook attachment for about 8 minutes. You might need to add more dough, depending on consistency. The dough should bounce back when pressed and not stick to the sides of the bowl. You can also knead with your hands on a floured surface until dough comes together.
Rub the same bowl with a little bit of olive oil and place dough in bowl, turning to coat it. Cover with saran wrap and a towel in a warm place, allowing it to rise for at least 45 min or until the dough doubles in size. (I always just place on top of oven as I'm heating it up at same time) Use when ready to bake your pizza!
Preheat oven to 450F.
In medium bowl, toss butternut squash with olive oil, chili powder, honey, salt and pepper until well coated. Place aluminum foil on baking sheet and spread out butternut squash in single layer. Roast for 20-25 minutes, stirring halfway through.
Lay out a piece of parchment paper on top of pizza peel. Sprinkle with cornmeal. Roll out the pizza dough on top of the parchment paper to your desired shape and thickness. You can use your hands to gently tug, pull and push the dough to how you want it to look as well. (Roller pin is better!)
Add the fig jam evenly over the dough, leaving the edges untouched. Add sliced apples so pizza is completely covered except for edges. Add mozzarella evenly throughout pizza. Sprinkle in the butternut squash and prosciutto. Top with Parmesan cheese. Brush the crust with olive oil and sprinkle with chili powder.
Transfer pizza to pizza stone with parchment paper still underneath and bake for 15-20 minutes or until top is bubbly and bottom is golden brown. (The parchment paper makes it easy to be able to slide pizza dough off of peel, which I had much trouble with before discovering this trick) Remove from oven.
Quickly heat small skillet over medium heat with 1 tbsp olive oil and cook sage for 30 seconds until crisp. Add sage leaves and pumpkin seeds to pizza. Serve immediately and enjoy!