Description
This Butternut Squash and Prosciutto Pizza is the perfect pizza to make to usher in cooler temperatures. It’s the perfect combination of sweet, salty, and tangy and is bursting with flavor in every bite. Crank that oven and get to cooking this delicious fall-inspired pizza!
Ingredients
Units
Scale
For the Butternut Squash
- 1 small butternut squash, diced small
- 1 tbsp olive oil
- Salt & pepper
For the Caramelized Onion
- 1 tbsp oil or butter
- 1 onion, sliced
- Salt & pepper
For the Kale
- 1 bunch Lacinato kale, ribs removed, chopped
- 2 cloves garlic, minced
- Salt & pepper
For the Pizza
- Your favorite pizza dough
- 1–2 tbsp olive oil
- 6 oz fresh mozzarella, sliced
- 4 oz goat cheese
- Salt & pepper
- 3–4 oz prosciutto
- Balsamic glaze
Instructions
- Roast the butternut squash. Preheat oven to 425ºF. Peel the butternut squash and dice into small, evenly sized cubes (about 1/2 inch cubes or smaller). Spread onto a parchment-lined baking sheet. Use two sheets if needed to avoid overcrowding the pan. Drizzle with olive oil and season with salt and pepper. Roast for 40 minutes, tossing halfway through cooking. Remove from the oven and set aside.
- Caramelize the onion. While the butternut squash roasts, make the caramelized onion, as this process also takes about 40 minutes. Cut the onion in half, then thinly slice the onion from root to tip. In a skillet over medium heat, melt butter or heat oil. Then add the sliced onion. Add about 2-3 tbsp of water, then cover and let it cook, stirring every 5-10 minutes. About halfway through cooking, season with salt and pepper. Continue cooking covered, stirring occasionally, until the onion caramelizes and is a golden color.
- Sauté the kale. In a skillet over medium heat, heat 1 tbsp olive oil. Add chopped kale and stir every few minutes, cooking until it wilts, about 5-7 minutes. Season with salt and pepper. Add garlic and cook for another minute.
- Build and cook the pizza. Preheat oven to 450ºF. Spread your pizza dough onto a parchment-lined baking sheet or pizza stone. Top with sliced mozzarella and dollops of goat cheese. Evenly disperse the caramelized onion, roasted butternut squash, and kale throughout the pizza. Bake for 15-18 minutes, or until cheese is melted and the crust and undercarriage is golden brown.
- Add toppings. Rip up slices of prosciutto and add the to the cooked pizza. Then drizzle the whole pizza with balsamic glaze.
- Serve and enjoy! Slice, serve, and enjoy this delicious fall-inspired pizza!
Nutrition
- Serving Size: 3 slices
- Calories: 646
- Sugar: 3.8 g
- Sodium: 3034.2 mg
- Fat: 34.6 g
- Carbohydrates: 58 g
- Protein: 26.4 g
- Cholesterol: 56.2 mg