Flying on Jess Fuel

Fueling my Navy pilot, one meal at a time...

Navigation
  • Home
  • A little about us…
    • Privacy Policy
  • Recipes
  • Travel
  • Gardening

Fall Harvest Pizza

November 3, 2012 by jessfuel 7 Comments

Halloween has come and gone, but fall is far from over! This pizza is brimming with all the best flavors of the season!

I’ve been drooling over this pizza for weeks. First of all: sage pesto. SAGE. Pesto. Is this not a genius idea? Next: butternut squash. We all know how much I love pumpkin and in a blind taste test, pumpkin and butternut are pretty much one and the same to me. Add a lil salty prosciutto and tangy goat cheese and you’ve got a party in your mouth.

Fall Harvest Pizza

(adapted from How Sweet It Is)

  • 1/2 batch of homemade pizza dough (or one pre-made pizza dough)
  • 2/3 cup fresh sage leaves
  • 2 tbsp toasted pine nuts
  • 2-3 tbsp olive oil
  • 2 tsp grated Parmesan cheese
  • 1 1/2 tbsp butter
  • 1 1/2 cups butternut squash, finely diced
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • Pinch nutmeg
  • 1/2 onion, thinly sliced
  • 6 thin slices prosciutto, torn
  • 2 tbsp grated Parmesan cheese
  • 8 ounces goat cheese, crumbled

In a food processor, combine sage, pine nuts and Parmesan cheese and blend until combined. Stream in olive oil and continue blending until a pesto forms. Set aside.

Preheat oven to 375 degrees.

Heat a large skillet oven medium heat and add 1 tbsp of the butter. Add the butternut squash, salt, pepper and nutmeg and toss to coat. Cover and let cook for 15-20 minutes, stirring occasionally until squash is tender but not mushy. Remove from pan and set aside.

In the same skillet, add the remaining butter and onions. Cover and let caramelize for 15-20 minutes, stirring occasionally.

I always suggest baking the pizza dough for 10 minutes or so before adding toppings, but it’s not necessary… just gives a little extra crisp! When your dough is ready, spread a thin layer of pesto all over dough.

Top with half of the Parmesan, then spread the butternut squash on evenly. Add the onions on next, then torn prosciutto pieces, then dollop goat cheese over the pizza. Sprinkle with remaining Parmesan. Bake for 25-30 minutes until crust is browned.

Let cool a minute, then devour.

This pizza was every bit as amazing as I imagined it would be. I could easily have eaten the entire thing by myself. Luckily (or unluckily?) Nick was home, so I had to share. Though making this pizza created an entire kitchen full of dishes, it was so totally worth it, and I want to make it again, like, tomorrow. And the next day. And the next…

You Might Also Like:

Homemade Pizza, again.
Odds and Ends Pizza
Summertime Grilled Pizzas
Thai Chicken Pizza

Share this:

  • Share
  • Twitter
  • Pinterest
  • Facebook
  • Email
  • Print
  • Reddit

Filed Under: Pasta & Pizza Tagged With: pesto, pizza

« Bacon Double Cheeseburger Dip
Maple Dijon Chicken »

Comments

  1. Robin says

    November 6, 2012 at 10:50 am

    I love all of the different flavors that fall brings – I never thought about using them on a pizza, but I am going to give it a try.

    Reply
  2. Emily says

    November 7, 2012 at 1:43 pm

    I need to make a fall pizza. This is a great twist on traditional fall foods!

    Reply
  3. danielle says

    November 10, 2012 at 7:56 am

    This looks amazing – thanks for linking up to Friday Food Frenzy – also I wanted to let you know that I featured this today in my “What I Bookmarked This Week’ post – stop by and grab a button!

    Reply
  4. Close To Home (@StayCloseToHome) says

    November 15, 2012 at 6:28 pm

    Just wanted to let you know this recipe is being featured on friday food frenzy. love for you to link up again!

    Reply

Trackbacks

  1. Apple, Bacon & Gouda Pizza | Flying on Jess Fuel says:
    November 13, 2012 at 7:15 am

    […] you loved my Fall Harvest Pizza as much as I did, here’s another great seasonal […]

    Reply
  2. Most Popular Recipes of 2012 | Flying on Jess Fuel says:
    January 1, 2013 at 10:06 am

    […] 5th most popular recipe this year was Fall Harvest Pizza. This was definitely an amazing pizza. A great combination of sweet, salty, creamy and crunchy. […]

    Reply
  3. The Best Fall Recipes | Flying on Jess Fuel says:
    December 13, 2015 at 12:12 pm

    […] other, the Fall Harvest Pizza, showcases butternut squash, prosciutto, goat cheese and sage pesto. I mean, come on, SAGE PESTO. […]

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Fueling my Navy Pilot, one meal at a time…

Welcome to Flying on Jess Fuel! I love to cook and share my recipes and adventures in the kitchen with everyone. Take a look around... you might just find tonight's dinner!

Search Flying on Jess Fuel

Subscribe via Email

Enter your email address to subscribe to Flying on Jess Fuel and receive notifications of new posts by email.

ABOUT JESS

Jess is home cook, foodie and proud Navy wife. She grew up in Boston and now lives on the West Coast. She loves to blog, travel, read and write. When she's not working or blogging, she can be found running or relaxing with a glass of wine. Read More…

Check out these healthy recipes!

Dilly Cucumber Bites
Kale and Black Bean Enchiladas with Avocado Cream and Homemade Enchilada Sauce (Vegan)
Banana Almond Chia Seed Pudding

*Click Here* to read Flying on Jess Fuel’s Privacy Policy.
This site contains affiliate links, meaning that if you make a purchase through them, we will receive a small commission.

Copyright © 2023 · Foodie Child Theme by Shay Bocks · Built on the Genesis Framework · Powered by WordPress