As soon as I saw this pizza floating around on Pinterest I knew that I was going to make it ASAP! It has some of my favorite Fall flavors all scattered across a pizza… I mean, you just can’t get any better than that.
Sage pesto. Butternut squash. Caramelized red onions. Prosciutto. Goat Cheese. Parmesan.
And it was sooooooooo amazing! I loved it so much! What a perfect combination of flavors. I think the only think that might have been a welcome addition would have been some dried cranberries. They would have played off the whole sweet and savory thing really well.
I made this for my brothers’ girlfriend and I when she came to visit for a few days. She is German and is more interested in Mexican food, so this wasn’t her favorite meal that I’ve made for her I’m sure. She’d probably had preferred some Enchiladas or something, but still, she ate it all up and had some again the next day.
To stretch this as two meals I cut a regular pizza dough recipe in half and prepared some extra ingredients. I like my crust on the thinner side anyways so it worked out in my favor. After the first rise I took the half I didn’t need at the time and just refrigerated it. The next day I took it out about two hours in advance to let the dough warm back up. The amount the pesto yielded was perfect for two 15″ by 10″ sheet pans of pizza. Same goes for the goat cheese amount. I think using a full 8 ounces on just one pizza is a little too much. I doubled the parmesan, butternut squash, onions, and prosciutto to make two pizzas. It worked out so well!
- 1 batch of your favorite pizza dough
- ⅔ cup fresh sage leaves, torn
- 2 tablespoons toasted pine nuts
- 3-4 tablespoons olive oil
- 2 teaspoons finely grated parmesan cheese
- 1½ cups tiny-cubed butternut squash
- 1½ tablespoons unsalted butter
- ¼ teaspoon salt
- ¼ teaspoon pepper
- ⅛ teaspoon nutmeg
- ½ red onion, thinly sliced
- 6 thin slices prosciutto, torn
- 4 ounces parmesan cheese, freshly grated
- 8 ounces goat cheese, sliced and crumbled
- Prepare pizza dough and let rise.
- While dough is rising, combine sage, pine nuts and finely grated parmesan cheese in a food processor and blend until combined. Stream in olive oil and blend until a pesto forms. Set aside.
- Heat a large skillet oven medium heat and add 1 tablespoon butter (feel free to brown it first). Toss in butternut squash cubes, along with salt, pepper and nutmeg, tossing to coat. Cover and let cook for 10 minutes, stir, then let cook for 5-10 minutes more, just so the cubes are softened but not complete mush. Set aside. In the same skillet, add another ½ tablespoon of butter and onions with a pinch of salt. Cover and let caramelize for 15-20 minutes, stirring occasionally. To help the pancetta crisp up in the oven, you can also briefly cook that in a skillet.
- Preheat oven to 375°F.
- Once dough has risen and you are ready to assemble pizza, spread 2-3 tablespoons of pesto all over dough. Top with half of the grated parm, then spread butternut squash on evenly. Add the onions on next. Top with torn prosciutto pieces, then strategically place goat cheese over the pizza. Sprinkle with remaining parm. Bake for 25-30 minutes. Eat!
adapted from How Sweet It Is