I haven’t made homemade pizza in a long time, so I took advantage of a Saturday spent at home and decided that last night was the perfect evening for homemade pizza. Fall flavors are so warming and wonderful. I wanted to incorporate them into my pizza … starting with roasted butternut squash. It’s easy to use butternut squash that’s already been precut and packaged. I bought a 16 ounce package of precut butternut squash at Vons. This package had two sprigs of rosemary sitting on top of the squash, so I decided to mince them and add them to the pizza.
I started by roasting my squash in a preheated 400 degree oven for 30 minutes. I did nothing more than drizzle olive oil and sprinkle kosher salt and pepper onto the squash before placing into the oven. While the squash was roasting, I let my store bought pizza dough rise on my bread board.
Once the dough had risen (30 minutes is all it takes for the store bought dough), I formed my crust. I find that if I bake the crust for 10 minutes before topping it, I end up with a crisper crust, which I like. I did purchase a couple pizza pans with little holes in them, which I believe also helps with crisping the crust. After I baked the crust at 425 degrees for 10 minutes, I was able to add my toppings.
While my crust was in the first 10 minutes of baking, I caramelized half a small yellow onion (that I cut very thin).
Red sauce didn’t sound appealing to me for this pizza, so I drizzled a little olive oil on the crust as my “sauce” … not too much oil though, just a heavy drizzle.
On top of the oil, I sprinkled a pinch of kosher salt, before placing mozzarella cheese that I cut, thinly. I did not want shredded cheese melted over the entire pizza. There’s a pizza place in Del Mar that I love, called Urban Pi. Oh my goodness, I love their pizza. They make individual pizzas and I will always share one with Dennis. When I go with my friends, JoAnne and I like to share a pizza and salad and we always ask for extra sauce – yum! You go through a line and pick your toppings and you can choose sliced cheese instead of shredded if you like. I feel this is a little fancy, it makes my pizza seem a little more high end, a little more modern … sort of.
On top of the cheese slices, I placed the roasted butternut squash. After that, I laid down the caramelized onions and sprinkled the minced rosemary.
Once the rosemary was on the pizza, I laid slices of prosciutto down.
I baked my pizza for an additional 15 minutes, checking it after 10. After 10 minutes, I thought the crust was a little soft yet, so kept it in the additional 5. You may not need an additional 5 minutes. Just make sure to check it and then you can decide if you’d like it to bake just a bit longer.
I think this may be my favorite pizza yet! I’m looking forward to lunch today when I heat up the leftovers.
Here is a picture of the crust, done just the way I like it.
This pizza will be one I make in my fall pizza rotation for years to come. It was really good!
1 store bought refrigerated pizza dough
1 package pre-cut butternut squash
3 slices prosciutto, torn into smaller pieces
mozzarella cheese, 10-12 thin slices
1/2 yellow onion, sliced thin
2 sprigs rosemary, minced
olive oil, 1/2 tablespoon, plus a drizzle for the dough and a drizzle for the squash
butter, 1/2 tablespoon
kosher salt 1 teaspoon for squash, plus a pinch for the crust
1/2 teaspoon pepper
red pepper flakes, for serving (if desired)
- Preheat oven to 400 degrees.
- Place dough on breadboard to rise, per package instructions.
- Place butternut squash on a sheet pan, drizzle with olive oil, salt and pepper.
- Bake squash for 30 minutes. (Once squash is done roasting, remove from oven and raise oven temperature to 425 degrees.)
- Melt together olive oil and butter in a small saucepan. Add onions and caramelize, 3-5 minutes.
- Stretch dough and form onto pizza pan.
- Bake dough for 10 minutes. Remove from oven.
- Drizzle olive oil and sprinkle kosher salt onto crust.
- Place mozzarella slices onto crust.
- Lay butternut squash onto crust, along with onions and rosemary.
- Place prosciutto onto pizza.
- Bake for 10-15 additional minutes, until cheese starts to melt and crust has reached your desired crispiness.
Until next time, Kris