Description
This Roasted Butternut Squash Prosciutto Pizza with Caramelized Onions is a delightful autumn-inspired dish combining the sweetness of roasted squash, the savory richness of caramelized onions, and the salty tang of prosciutto atop a crispy, golden crust. Perfectly balanced with a blend of mozzarella, fontina, and optional blue cheese, this pizza offers a gourmet twist on a classic favorite, ideal for a comforting dinner or entertaining guests.
Ingredients
Pizza Dough & Oil
- 1/2 pound pizza dough, at room temperature
- 2 tablespoons extra virgin olive oil
Roasted Butternut Squash
- 4 cups cubed butternut squash or pumpkin
- 2 teaspoons honey
- 2 tablespoons chopped fresh sage
- 1/2 teaspoon cinnamon
- 1/2 teaspoon cayenne pepper (use to your taste)
- 2 pinches crushed red pepper flakes
- Kosher salt and black pepper, to taste
Caramelized Onions
- 2 tablespoons salted butter
- 2 yellow onions, thinly sliced
- 3/4 cup apple cider
- Salt and pepper, to taste
- Pinch of crushed red pepper flakes
Cheeses & Meat
- 1 cup shredded whole milk mozzarella
- 1 cup shredded fontina cheese
- 1/4 cup crumbled blue cheese (optional)
- 3 ounces thinly sliced prosciutto, torn
Instructions
- Preheat Oven and Prepare Dough: Position the oven rack in the upper third of the oven and preheat to 425°F. If available, place a baking stone in the oven to heat. Place the pizza dough on a lightly oiled quarter sheet pan, drizzle olive oil on top, cover with plastic wrap, and let it rest at room temperature.
- Roast Butternut Squash: Toss cubed butternut squash with olive oil, honey, fresh sage, cinnamon, cayenne pepper, crushed red pepper flakes, kosher salt, and black pepper on a baking sheet. Roast in the preheated oven for 15-20 minutes until tender. Remove from oven and increase the oven temperature to 500°F.
- Caramelize Onions: In a large skillet over medium-high heat, melt the salted butter. Add the sliced onions and cook for 3 minutes until softened. Pour in half of the apple cider, season with salt and pepper, and cook for 5 minutes until most of the cider evaporates. Add the remaining cider and cook for another 5 minutes until onions are golden and caramelized. Stir in a pinch of crushed red pepper flakes, cook for one more minute, then remove from heat.
- Assemble the Pizza: Remove the plastic wrap from the dough and gently press it to cover the entire sheet pan. Lightly drizzle olive oil over the dough. Evenly spread the caramelized onions (using as much as desired), then sprinkle the shredded mozzarella and fontina cheeses, and optionally, the blue cheese. Layer the torn prosciutto on top, followed by the roasted butternut squash cubes.
- Bake the Pizza: Transfer the pizza to the preheated 500°F oven. Bake for 10 minutes, rotate the pan to ensure even cooking, and continue baking for an additional 3-5 minutes until the crust is golden and crispy and the cheese has melted.
- Serve: Remove the pizza from the oven, sprinkle additional crushed red pepper flakes to taste, slice, and enjoy immediately.
Notes
- You can substitute pumpkin for butternut squash if preferred.
- Adjust cayenne pepper and crushed red pepper flakes according to your spice tolerance.
- Using a baking stone improves crust crispiness but is optional.
- Blue cheese adds a tangy contrast but can be omitted if desired.
- Letting the dough rest at room temperature ensures easier stretching and a better texture.
- Leftover pizza can be refrigerated and reheated in an oven for best results.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Pizza
- Method: Baking
- Cuisine: Italian-American
