Roasted Butternut Squash, Rosemary and Prosciutto Pizza



  • 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)


  1. Preheat oven to 400 degrees.
  2. Place dough on breadboard to rise, per package instructions.
  3. Place butternut squash on a sheet pan, drizzle with olive oil, salt and pepper.
  4. Bake squash for 30 minutes. (Once squash is done roasting, remove from oven and raise oven temperature to 425 degrees.)
  5. Melt together olive oil and butter in a small saucepan. Add onions and caramelize, 3-5 minutes.
  6. Stretch dough and form onto pizza pan.
  7. Bake dough for 10 minutes. Remove from oven.
  8. Drizzle olive oil and sprinkle kosher salt onto crust.
  9. Place mozzarella slices onto crust.
  10. Lay butternut squash onto crust, along with onions and rosemary.
  11. Place prosciutto onto pizza.
  12. Bake for 10-15 additional minutes, until cheese starts to melt and crust has reached your desired crispiness.


Until next time, Kris