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 butternut squash 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 this Butternut Squash Pizza Recipe?
- Dry active yeast
- All-purpose flour
- Olive oil
- Produce – butternut squash, apples, fresh sage
- Honey
- Fig jam
- Mozzarella cheese
- Parmesan cheese
- Prosciutto
- Pumpkin seeds
- Cornmeal
- Spices – chili powder, salt, black pepper
How to Make Butternut Squash Pizza
- Preheat oven to 450°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 heat to 500°F. You want stone to be in oven for at least 30 minutes at 500°F. 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 mozzarella evenly throughout pizza. Sprinkle in the butternut squash and prosciutto. Top with Parmesan cheese.
- Once stone is preheated, turn broiler to high. Transfer the butternut squash 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 tbsp olive oil and cook sage for 30 seconds until crisp. Add sage leaves and pumpkin seeds to pizza. Serve immediately.
What are Keys to No-Knead Pizza Dough?
Honestly not much. Make sure you use lukewarm water for the yeast and then after you mix, just give it time to rise overnight. Probably the most important thing would be in a warm area, preferably around 72°F. After the dough has risen overnight transfer to a floured surface and shape in a ball, then let rise for a couple more hours.
Obviously with a no-knead dough you have to plan on making this butternut squash pizza the following day. So if you’re like us and have Pizza Friday’s, you just make the dough Thursday night. However if you want to buy dough, most grocery stores carry it these days, but Trader Joe’s has the best!
Tips for Great Homemade Pizza
- Use Great Dough: While you can buy some dough from the store, I recommend making this no-knead pizza dough. You just make it the night before and light it rise for 24 hours before using.
- Spread Sauce Evenly: You will read a variety of opinions on sauce, but I’m a firm believer in lightly spreading the pizza sauce evenly. A sauce should compliment the pizza, but not be the star. Especially with something as strong as pesto.
- Use a Pizza Stone: Place the pizza stone in the oven 8″ from the broiler element. Turn the oven to 500°F. You want to place the pizza stone in a cold oven, otherwise it could crack. The pizza stone holds heat which allows you to get a golden brown crust on the bottom.
- Broil Pizza: Leave the pizza stone in the oven once it reaches 500°F for at least 30 minutes, but preferably an hour. When you are ready to make the pizza turn the broiler on. Transfer the butternut squash pizza to the stone and bake for 4-5 minutes or until the top is bubbly and the bottom is golden brown.
Other Pizza Recipes
- Charred Brussels Sprouts Pizza
- Apple Prosciutto Pizza
- Four Cheese White Broccoli Pizza
- Fig Prosciutto Pizza
- Pear and Prosciutto Pizza
- Pumpkin Pizza
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.
Roasted Butternut Squash Apple Pizza
Ingredients
Pizza Dough
- 250 grams all-purpose flour (about 2 cups)
- 1 tsp sea salt
- 1/4 tsp dry active yeast
- 3/4 cup warm water
Apple and Butternut Squash Pizza
- 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
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.
Butternut Squash Pizza
- Preheat oven to 450°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 heat to 500°F. You want stone to be in oven for at least 30 minutes at 500°F. 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 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.
- 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 tbsp olive oil and cook sage for 30 seconds until crisp. Add sage leaves and pumpkin seeds to pizza. Serve immediately and enjoy!
Wow this pizza looks amazing!
Amazing recipe. Can’t wait to try.
It’s one of my favorites!