Go Back
+ servings
overhead shot of slice of butternut squash pizza being pulled away on parchment paper

Butternut Squash Pizza

With butternut squash, caramelized onions, apples, mozzarella, prosciutto, pepitas and sage, this butternut squash pizza tastes like fall.
Course Pizza
Cuisine Italian
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 8 slices
Calories 273kcal
Author Ryan Beck


Pizza Dough

  • 250 grams all-purpose flour (about 2 cups)
  • 1 teaspoon sea salt
  • ¼ teaspoon dry active yeast
  • ¾ cup warm water


  • 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


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.


  • 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.


  • 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.


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