Yippee!! It is 55 degrees outside, and I have been waiting three months to post this recipe. The recipe is very Fall flavored and making it in the summer is something weird that only I would do. SO – here is the Fall pizza of the year. I based it on my favorite lasagna of all time: Butternut Squash Lasagna.
This is fun to bring to a pot luck or have on hand for something different. I grow tired of pepperoni on everything personally. The flavors of the squash, caramelized onions and sage are simply delicious.
Need a pizza dough recipe? Here are my favorites:
I have heard from several of you that the Dewey’s Pizza Dough is your new go-to pizza dough recipe.
Now, I know both doughs require a long rise time, but that is how the pros get that delicious yeast-y flavor. If you are shorter on time, simply increase the amount of yeast. Or have some extra time? Make several batches and freeze them! But remember – when doubling and tripling yeast dough recipes, the yeast does not need to be doubled as well.
Pair this with a Harvest Salad and enjoy the brisk temperatures!
Make-ahead: The butternut squash and onion topping can be roasted 1-2 days ahead of time. Once that step is done, the pizza just needs put together like a standard pizza.
- 1 large butternut squash or 2 small/medium size, cut into 1/2″ cubes
- 1 Tb. olive oil
- kosher salt
- 1 yellow onion, halved and sliced
- 10 sage leaves (if you don’t have sage leaves, add 1 teaspoon of dried sage)
- 2 Tbs. butter
- 1 cup shredded fontina cheese (mozzarella is suitable substitute)
- 1 cup shredded mozzarella cheese
- 1/4 cup shredded Parmesan cheese
- 1 recipe of favorite pizza dough
- extra sage leaves for decoration
- Preheat oven to 425 degrees. Toss the squash with olive oil and a pinch of kosher salt. Do the same with the onion, but keep it separate. Put both on a greased cookie sheet or roasting pan. Roast the onion for about 10-12 minutes and the squash for about 18-20 minutes. You can put these in separate pans or the same. I noticed my onion going brown to almost black after 12 minutes and removed it. The squash is done when you can pierce it easily with a fork.
- In a small pot or skillet, heat the butter over medium heat and add the sage leaves once melted. Cook for about 1 minute. Set aside.
- Roll out your pizza dough onto a piece of parchment or pizza stone or large bar pan, or pizza stone dusted with a little cornmeal.
- Brush the sage butter onto the pizza dough. Add the squash and onion mixture. Sprinkle the cheeses on top.
- Bake per the directions of the pizza dough. Mine is about 15 minutes on a hot stone at 425 degrees.
- Sprinkle whole sage leaves on top. Serve hot.