Ingredients
- Pizza dough: 1 pound
- Olive oil: 2 tablespoons
- Butternut squash puree: 1 cup
- Fresh sage leaves: 1 tablespoon, chopped
- Fontina cheese: 4 ounces, shredded
- Prosciutto: 3 ounces, thinly sliced
- Red onion: 1/2 medium, thinly sliced
- Balsamic glaze: 1 tablespoon
Instructions
- Step 1: Preheat oven to 450°F (232°C). Place a pizza stone or baking sheet in the oven while it preheats.
- Step 2: On a lightly floured surface, stretch or roll out the pizza dough to your desired shape and thickness.
- Step 3: Brush the dough with olive oil. Spread the butternut squash puree evenly over the dough, leaving a small border for the crust.
- Step 4: Sprinkle the shredded Fontina cheese over the butternut squash puree. Distribute the sliced red onion and chopped sage evenly over the cheese.
- Step 5: Carefully transfer the pizza to the preheated pizza stone or baking sheet. Bake for 12-15 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
- Step 6: Remove the pizza from the oven. Arrange the prosciutto slices on top of the pizza. Drizzle with balsamic glaze and serve immediately.
Notes
- Store leftover pizza in an airtight container in the refrigerator for up to 3 days.
- For the crispiest reheated pizza, use a skillet over medium heat rather than the microwave.
- A sprinkle of toasted pumpkin seeds adds a delightful crunch and extra autumn flavor when serving.
- Don't overload the pizza with toppings; the butternut squash and Fontina shine best when they're not crowded!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American