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overlay of roasted butternut squash apple pizza on parchment paper
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Roasted Apple and Butternut Squash Pizza

With butternut squash, fig jam, apples, mozzarella, prosciutto, sage and pepitas, this roasted butternut squash apple pizza is mouthwatering.
Course Pizza
Cuisine Italian
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 8 slices
Calories 273kcal
Author Ryan Beck

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
  • 2 tablespoon fig jam or preserves
  • 1 Honeycrisp apple, sliced
  • 8 ounces fresh mozzarella, diced into 1 inch cubes
  • 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 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 tablespoon olive oil and cook sage for 30 seconds until crisp. Add sage leaves and pumpkin seeds to pizza. Serve immediately and enjoy!

Notes

  • 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 pizza to the stone and bake for 4-5 minutes or until the top is bubbly and the bottom is golden brown.

Nutrition

Serving: 1slice | Calories: 273kcal | Carbohydrates: 29g | Protein: 11g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0g | Cholesterol: 15mg | Sodium: 485mg | Potassium: 164mg | Fiber: 2g | Sugar: 6g | Vitamin A: 4050IU | Vitamin C: 11.6mg | Calcium: 190mg | Iron: 0.7mg