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With butternut squash, caramelized onions, apples, mozzarella, prosciutto, pepitas and sage, this butternut squash pizza tastes like fall.
When it comes to pizza, there are just so many possibilities - from pumpkin pizza to a smoked pizza to buffalo chicken pizza to chicken pepperoni pizza.
I just love unique pizzas and especially pizzas taking advantage of fresh ingredients. That's where this butternut squash pizza comes into play.
You get a combination of sweet and savory with the butternut squash, onions and apples and the addition of the prosciutto. Yes there are quite a few ingredients, but it is so worth the extra work.
Why This Recipe Works
- Perfect crust - the homemade pizza dough leads to that perfect crust which is crispy and airy at the same time.
- Cheesy - when you have pizza, you expect cheese and you get that with this recipe.
- Flavorful - it is mentioned above but this is a sweet and savory pizza. The sweetness comes from the onions, butternut squash and apples and the savory comes from the prosciutto.
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Ingredient Notes
- Pizza dough - while I like to make my own, store-bought dough works fine.
- Butternut squash - by roasting and tossing with some chili powder, you get extra flavor.
- Onions - by caramelizing the onions, you bring out the sweetness which makes for the base sauce.
- Apples - adds a crispness and slight sweetness that works well with the cheese.
- Cheese - mozzarella adds that creamy factor while Parmesan cheese adds a little nutty flavor.
- Prosciutto – gives you some saltiness and crunch.
- Pepitas - adds a slightly nutty flavor with additional crunch.
- Sage - adds an earthy, peppery taste.
Ingredient Swaps
As with any recipe, you can mix up the ingredients you use for this pizza. Some variations include:
- It's called butternut squash pizza for a reason, but you can replace with pumpkin or sweet potatoes.
- I like the traditional mozzarella cheese, but cheddar, fontina or havarti cheese all are good substitutes.
- Prosciutto works great for the added saltiness, but bacon or pancetta can be used as well.
- If you don't have pepitas, walnuts or pecans can be used for added crunch.
Step-by-Step Photos
Please note full ingredient list and instructions can be found in recipe card below.
Toss the butternut squash with olive oil, chili powder, honey salt and pepper and roast at 425°F for 20-25 minutes. Remove and increase the temperature to 500°F and add the pizza stone.
Heat medium skillet with unsalted butter over medium heat. Add onion and cook for 3 minutes with cover. Remove cover and continue to cook for an additional 20 minutes or until onions are golden brown, stirring frequently. Add a splash or two of water if it is getting browned too quickly.
Add the onions evenly throughout the pizza dough.
Add the apples before topping with the mozzarella cheese. Evenly spread the butternut squash, prosciutto and Parmesan cheese. Broil on high for 4-5 minutes or until the pizza is done.
Heat 1 tablespoon olive oil over medium heat in skillet and cook sage for 30 seconds or until crispy. Add the sage and roasted pepitas to the pizza.
FAQs
Of course not. I just like making pizza dough, but you can buy fresh dough where you roll out yourself or pre-baked crusts.
I still suggest buying the fresh dough. Most grocery stores carry it these days, but Trader Joe’s has the best!
The stone holds heat and gives you a nice crust on the bottom which is important in a great pizza.
I know not everyone has a pizza stone. If you don't, use a cast iron skillet. Just place some oil in the skillet before adding the dough and toppings and bake on the bottom third of the rack instead.
Let's be honest, there isn't anything wrong with cold pizza. But if you must reheat this butternut squash pizza, don't do it in the microwave or it will get soggy.
Just place on a baking sheet in the oven at 375°F for about 10 minutes or until warmed through.
Pro Tips/Recipe Notes
- Take the time to make your own dough. My go-to is this no-knead pizza dough.
- Take the time to dice the butternut squash the same size so it cooks evenly.
- If you like more heat, increase the chili powder to 1 ½ tsp.
- Take the time to grate your own cheese. No pre-shredded cheese with this pizza.
- Use a pizza stone so you can broil the pizza and get a nice crust, but bubbly top.
Other Pizza Recipes
If you’ve tried this butternut squash pizza or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.
Butternut Squash Pizza
Ingredients
Pizza Dough
- 250 grams all-purpose flour (about 2 cups)
- 1 teaspoon sea salt
- ¼ teaspoon dry active yeast
- ¾ cup warm water
Pizza
- 2 cups cubed butternut squash, diced into ½ inch cubes
- 1 tablespoon olive oil
- 2 teaspoon honey
- ¾ teaspoon chili powder
- pinch of salt and pepper
- 1 tablespoon unsalted butter
- 1 large sweet onion, thinly sliced
- 1 Honeycrisp apple, sliced
- 8 ounces shredded mozzarella cheese
- ¼ cup shredded Parmesan cheese
- 2 ounces prosciutto, chopped
- 3 tablespoon sage leaves, chopped
- ¼ cup toasted pumpkin seeds
- Sprinkle of cornmeal
Instructions
Pizza Dough
- In a medium bowl, mix together the flour, salt and yeast. Add the water and mix with a wooden spoon or your hands. It should be sticky, but not lumpy.
- Cover with saran wrap and a towel in a warm place, allowing it to rise for 24 hours. Transfer to a floured surface and shape into ball. Use when ready.
Pizza
- Preheat oven to 425°F. In medium bowl, toss butternut squash with olive oil, chili powder, honey, salt and pepper until well coated. Place parchment paper on baking sheet and spread out butternut squash in single layer. Roast for 20-25 minutes, stirring halfway through.
- Place pizza stone in oven 8" from the broiler element and increase temperature to 500°F. You want stone to be in oven for at least 30 minutes at 500°F.
- Heat medium skillet with unsalted butter over medium heat. Add onion and cook for 3 minutes with cover. Remove cover and continue to cook for an additional 20 minutes or until onions are golden brown, stirring frequently.
- Sprinkle pizza peel with cornmeal or flour. Use your hands to gently tug, pull and push the dough to the shape you want and place on pizza peel.
- Add the caramelized onions 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.
- Once stone is preheated, turn broiler to high. Transfer pizza to pizza stone and bake for 4-5 minutes or until top is bubbly and bottom is golden brown.
- Quickly heat small skillet over medium heat with 1 tablespoon olive oil and cook sage for 30 seconds until crisp. Add sage leaves and pumpkin seeds to pizza.
Notes
- Take the time to make your own dough. My go-to is this no-knead pizza dough.
- Take the time to dice the butternut squash the same size so it cooks evenly.
- If you like more heat, increase the chili powder to 1 ½ tsps.
- Take the time to grate your own cheese. No pre-shredded cheese with this pizza.
- Use a pizza stone so you can broil the pizza and get a nice crust, but bubbly top.
Chris says
Wow this pizza looks amazing!
Silpa says
Amazing recipe. Can't wait to try.
Ryan says
It's one of my favorites!