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…
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.
I need to make a fall pizza. This is a great twist on traditional fall foods!
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!
Close To Home (@StayCloseToHome) says
Just wanted to let you know this recipe is being featured on friday food frenzy. love for you to link up again!