Butternut Squash Pizza with Prosciutto and Caramelized Onions

Butternut Squash, Caramelized Onion, and Prosciutto Pizza after being cooked in a pizza oven

5 from 1 vote

Butternut Squash Pizza with Prosciutto and Caramelized Onions

Our favorite Fall Pizza recipe with roasted butternut squash, sweet caramelized onions, and salty prosciutto and sage. It's a fresh flavor with great texture.

Prep Time30

Cook Time10

In Outdoor Pizza Oven2

Total Time42

Course: dinner

Cuisine: American, dinner, Pizza

Servings: pizza

Author: Mary Cressler

Cost: $10

Equipment

Ingredients

For the Roasted Butternut Squash

1 cup butternut squash, peeled, seeded and cut into 1/4-inch cubes
2 tablespoons olive oil
1 teaspoon kosher salt
1 teaspoon coarse black pepper

Pizza Ingredients

1 pizza dough (ideally 260 grams in weight)
¼ cup extra virgin olive oil
1 clove garlic
2 ounces fresh mozzarella cheese, separated by hand into small chunks
1 cup roasted butternut squash cubes (from above)
3 slices prosciutto, roughly torn
½ cup caramelized onions
5-6 fresh sage leaves

Makes: 12inch round

Instructions

Roast Butternut Squash

Preheat your oven to 425 degrees Fahrenheit. We use the same temperature if we’re cooking inside in the oven or in an outdoor pizza oven.
In a large bowl place the pieces of butternut squash and then season with olive oil, salt, and pepper. Toss to combine. Place on a baking sheet and bake squash for 15 -20 minutes or until it’s tender and soft. There will be some slight browning. Remove from oven and set aside for the pizza.

Caramelize Onions

Cut up one small red onion into thin slices. In a large cast iron skillet over medium heat add butter and olive oil and add the onions. Stir occasionally until they are a dark color. Add a touch of kosher salt. This should take about 30 minutes.

Make Pizza (Pizza Oven Instructions - See notes for indoor kitchen oven)

Prepare your pizza oven and get the pizza stone to 700 – 750 degrees Fahrenheit using propane or wood.
Sprinkle flour on a large cutting board or wooden pizza peel. Roll out the pizza into a 12-inch round by hand. Do not use a rolling pin.
Mix the olive oil and garlic together in a small bowl and set aside.
Transfer the pizza to a peel and then brush the base with garlic oil within 1″ of the rim, then layer with mozzarella cheese, roasted butternut squash cubes, caramelized onions, prosciutto, and sage.
Launch the pizza into the pizza oven using your pizza peel. Use the turning peel to rotate the pizza every 15 seconds or until you see the pizza crust brown. Continue to rotate the pizza until it’s cooked all the way through. It should take 90 seconds to 2 minutes to cook the pizza in an outdoor pizza oven.
Remove and place on a cutting board and slice into wedges and serve. Add any finishing drizzle like Maldon salt, hot honey, or aged balsamic vinegar.

Notes

Advance Preparation Recommendations:

Cube up the butternut squash. We like to start with a sharp knife and cutting squash in half. Remove the seeds and pulp with a large spoon. Then remove the skin and discard or compost. Slice the squash into small cubes. You need about one cup, or a quarter of one squash, per pizza.
Make garlic oil by placing 1/4 cup of extra virgin olive oil in a small bowl. Then use a garlic press or a knife to finely crush the garlic and place it in oil.
Prepare your homemade dough. Be sure the dough is at room temperature before baking so it’s easy to turn into a pizza round. If the dough is too cold it won’t stretch.

Indoor Oven Instructions:

Place a pizza stone in the center oven rack and preheat the oven to 550 degrees. When the oven reaches temperature, allow the stone to continue to warm for an additional 20 minutes before cooking the pizza. This allows the entire stone to be hot.
Slide the pizza with your peel onto the preheated stone. Close the oven door and bake for 6 minutes. Then rotate the pizza 180 degrees and finish for an additional 6 minutes.

Nutrition