Fall in love with this elegant fall pizza.
This roasted butternut squash pizza recipe makes a chic, easy fall and winter pizza. Onion, sage, blue or goat cheese, and rosemary enhance the rich seasonal flavor. Get the recipe.
Butternut Squash Pizza: The Perfect Flavor Combo
The bright color and mild, soft, sweet flavor of roasted butternut squash lends itself to many types of fall and winter meals. Butternut squash can be served on its own, roasted with olive oil, salt, and pepper.
But sweet butternut squash also tastes particularly delicious with counterpoint flavors like salty, tangy, creamy cheeses and hearty, earthy herbs like rosemary and sage. (Check out this Sausage Butternut Squash Lasagna recipe for a serious centerpiece dinner.)
This butternut squash pizza combines all the right flavors. Take a soft, fresh pizza dough, then top with roasted butternut squash, onion, mozzarella, tangy goat or blue cheese, and fresh herbs like rosemary and sage. Bake, then devour.
Building the Butternut Squash Pizza Base
The base for this butternut squash pizza is, first and foremost, the pizza dough. You will need any good, one-pound raw pizza dough at room temperature. (Cold dough won’t stretch–kinda like our muscles before we warm up.)
My preferred recipe is Joe Beddia’s recipe. Beddia owns the award-winning Pizzeria Beddia in Philadelphia and is the author of Pizza Camp. But you can often purchase pizza dough from your local pizza store for a couple of dollars if you don’t want to do homemade.
Now the toppings. Feel free to adapt as you like (adding prosciutto to butternut squash pizza never hurt anything), but this fancy fall pizza recipe calls for the following toppings:
- Butternut squash
- Blue cheese or goat cheese
- Mozzarella cheese
- Olive oil, salt, and pepper
Spread the pizza dough into a greased half-sheet pan, top with everything, and bake for about 20 to 25 minutes. Drizzle with honey to enhance the sweetness of the squash.
This is a seriously good pizza.
What Cheese Pairs With Butternut Squash?
The best butternut squash cheese pairings include any cheese that offers a salty or tangy counterpoint (preferably both) to the soft sweetness of the butternut squash.
This recipe calls for either blue cheese or goat cheese, two of the most common creamy cheese pairings.
Butternut Squash Pizza: Recipe Steps and Tips
This butternut squash sheet pan pizza recipe comes together fairly easily. Here are the steps:
- Make sure your pizza dough is at room temperature.
- Preheat the oven to 425 degrees Fahrenheit and line or grease a half-sheet pan.
- Dice the butternut squash into 1-inch pieces. Toss the diced butternut squash with olive oil, salt, and pepper, and roast for about 15 minutes.
- Meanwhile, prepare your pizza ingredients: shred the mozzarella, crumble the cheese, slice the onion.
- Spread the pizza dough over a greased half-sheet pan dusted with cornmeal or flour.
- Top with (in order): shredded mozzarella, roasted butternut squash, onion, blue or goat cheese, sage, rosemary, and a sprinkle of salt and pepper.
- Bake for about 20 to 25 minutes, until the bottom of the crust is golden brown.
- Drizzle with honey and serve hot.
Seasonal fall and winter pizzas just don’t get better than this. This nourishing vegetarian pizza looks gorgeous, and tastes fantastic.
Love seasonal butternut squash recipes? You’ll also like:
- Kale and Butternut Squash Fall Salad
- Sausage Butternut Squash Lasagna Roll-Ups
- Creamy Pumpkin Pasta With Prosciutto + Sage
- Fancy Fig and Prosciutto Pizza
Roasted Butternut Squash Pizza
- 1 one-pound fresh pizza dough, at room temperature
- Flour and cornmeal for dusting (cornmeal optional; flour is a must)
- 5 tablespoons good olive oil, divided
- 2 cups shredded, low-moisture mozzarella cheese
- 4 cups or so 1" butternut squash cubes, from 1 medium-large butternut squash (about 1 pound of diced squash)
- 1 tablespoon fresh sage, chopped fine
- 1 tablespoon fresh rosemary, chopped fine
- ½ cup crumbled goat cheese or blue cheese, such as Gorgonzola
- ½ medium yellow onion, sliced very thin
- 2 tablespoons honey
- kosher salt and fresh-ground black pepper
- Preheat the oven to 425°F and line or grease a rimmed half-sheet pan.
- Cut the butternut squash into 1-inch cubes. Toss with 3 tablespoons of olive oil and 1/2 teaspoon kosher salt and fresh-ground black pepper. Roast, stirring once, for about 15 minutes, until just tender. It's ok if the squash is slightly underdone.PRO TIP: To break down a whole butternut squash, trim the top and bottom from the squash. Use a vegetable peeler to peel the squash. Cut the long neck portion into cubes. Then, slice the bulbous bottom portion in half length lengthwise. Scoop the seeds and membrane, then dice each half. This Food52 article breaks the process down well, with photos.
- While the butternut squash roasts, prepare your remaining ingredients.
- Flour, stretch, and press the pizza dough into a half-sheet pan that's been greased with the remaining olive oil and dusted with cornmeal or flour. Dust the pizza dough with flour as necessary to prevent it from sticking. TIP: If you want to save a dish, or only have one half-sheet pan, just wait until the butternut squash is out of the oven. When the sheet pan cools, just re-grease and proceed.
- Sprinkle the mozzarella over the pizza dough. Add the onion, then the roasted butternut squash, followed by the crumbled blue or goat cheese, sage, and rosemary. Add a sprinkle of salt and pepper.
- Bake for 20 to 25 minutes, or until the bottom of the pizza crust is golden brown. PRO TIP: Place the sheet pan on the bottom rack of the oven. The radiant heat from the oven floor will help brown the bottom of the crust. You could also put the sheet pan directly on top of a pizza stone.
- Drizzle the honey over the pizza. Cut into slices and serve hot.
I made this for dinner last night. The flavor combo is extremely good. I made mine on a pizza stone in a hotter oven than called for, but it had the same result. This is an excellent pizza and good flavors.
Very tasty flavor combination and looked beautiful. Mine baked for 20 minutes on top of a pizza stone.
Zehra Mirza says
How big is this pan?
Hi, Zehra. This is a standard half-sheet pan, measuring 18×13 inches. Hope you enjoy the pizza!
Wow, yumbo! Made this last night and am ready to add it into rotation :-). I played somewhat with ingredients in that I don’t measure for this sort of recipe, plus I didn’t have quite the right cheeses readily available (and my daughter doesn’t like goat cheese). I ended up doing one half with blue cheese and the other half with feta (I’m in Greece). I only had dried sage and rosemary, so I quickly ground those and added in with the roasting squash. Half of the onions I’d caramelized but the other half was only briefly sauteed. And finally I did add on a few chunks of smoky bacon as I had too much for the other — “normal” — pizza I was making.
The feta side in particular was scrumptious, especially with that bit of honey :-). Next time I’ll probably be generous with the feta all over and dot some blue cheese. I might also just par-boil the squash and do the roasting of it atop the pizza, just to economize a bit on the oven…