My Top Picks Fall Favorites

Butternut Squash, Caramelized Onions, Apples, Prosciutto and Sage Pizza

Source: Found on Pinterest

You will need a pizza peel and pizza stone for this recipe.
I make my own pizza crust from scratch (see link below to access recipe)
Flavors are amazing. Perfect to make in Fall

Ingredients

Butternut Squash

  • 2 c cubed butternut squash, diced into ½ inch cubes (see Note)
  • 1 Tbls. olive oil
  • 2 t. honey
  • ¾ to 1-1/2 t. chili powder (see Note)
  • pinch of salt and pepper

Caramelized Onions

  • 1 Tbls. unsalted butter
  • 1 large, sweet onion, thinly sliced
  • 1 honeycrisp apple, sliced

Additional Toppings

  • 8 oz. mozzarella cheese, shredded
  • ¼ c. parmesan cheese, shredded
  • 2 oz. prosciutto, chopped
  • 3 Tbls. fresh sage leaves, chopped
  • ¼ cup toasted pumpkin seeds
  • balsamic vinegar (18 yr. or older), optional

Pizza Crust

  • I use my homemade pizza crust recipe. You can make ahead, wrap in saran wrap and refrigerate until ready to assemble. Remove from refrigerator and let it sit at room temperature for at least 2 hours.
  • You can also use pre-made pizza dough, purchased
  • cornmeal or flour for pizza peel

Instructions

Butternut Squash: In medium bowl, toss butternut squash with olive oil, chili powder, honey, salt and pepper until well coated. Place parchment paper on baking sheet and spread-out butternut squash in single layer. Roast at 425 degrees for 20-25 minutes, stirring halfway through. Set aside (or you can make ahead and refrigerate until ready to assemble; let get to room temperature)

Caramelized Onions: Heat medium skillet with unsalted butter over medium heat. Add onion and cook for 3 minutes with cover. Remove cover and continue to cook for an additional 20 minutes or until onions are golden brown, stirring frequently. Set aside (or you can make ahead and refrigerate until ready to assemble; let get to room temperature)

When Ready to Assemble: Place pizza stone in oven, turn heat to 425 degrees, so that it gets hot before sliding pizza onto stone.

When pizza stone is hot and you are ready to assemble pizza, sprinkle pizza peel generously with cornmeal or flour.

Pizza Dough: Use your hands to gently push, pull and stretch the dough to the shape you want and place on pizza peel. Brush a little olive oil around the outside edge.

Assemble Pizza: Add the caramelized onions over the dough, leaving the edges untouched.
Add sliced apples so pizza is completely covered except for edges.
Add mozzarella evenly throughout pizza.
Sprinkle in the butternut squash and prosciutto.
Top with Parmesan cheese.

Place pizza stone in hot oven on lowest rack. Bake at 425 degrees for 15-20 minutes until top is bubbly and bottom is golden brown.

While pizza is baking in oven, about 5 minutes before it is done, heat small skillet over medium heat with 1 tablespoon olive oil and cook sage for 30 seconds until crisp.

Add sage leaves and pumpkin seeds to pizza after you take it out of the oven.

If desired, drizzle a little balsamic vinegar over pizza before cutting. It really adds to the overall flavor.

NOTE: Take the time to dice the butternut squash the same size so it cooks evenly.
If you like more heat, increase the chili powder to 1 ½ teaspoons.
Take the time to grate your own cheese.
Use a pizza stone so you can get a nice crispy crust.