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Butternut Squash Pizza
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5 from 1 vote

Butternut Squash Pizza

This delicious take on pizza creates a unique addition to the food community with the different flavors that have all been brought together in this dish.
Makes 3-4 thin crust pizzas.
Toppings are adapted from Real Simple.
Prep Time1 hour 25 minutes
Cook Time10 minutes
Total Time1 hour 35 minutes
Course: Entree
Cuisine: American
Servings: 10 servings
Author: Laura Fuentes

Ingredients

Dough

  • 1 1/2 tsp. Instant or Active Dry Yeast
  • 1 1/2 cup Warm Water
  • 1 Tbs. Raw Honey helps activate yeast
  • 4 cups Whole-Wheat Flour milled finely, if you mill your own
  • 1 tsp. Coarse Sea Salt
  • 1/3 cup Extra Virgin Olive Oil

Butternut Squash Toppings

  • 1 Butternut Squash about 2 pounds, peeled
  • 1 small Yellow Onion sliced into 1/4-inch-thick rings
  • 2 Tbs. Extra Virgin Olive Oil
  • 1 1/2 tsp. Coarse Sea Salt
  • 1/4 tsp. freshly ground Black Pepper
  • 1 Tbs. fresh Thyme Leaves
  • 1/2 cup fresh Buffalo Mozzarella

Instructions

Dough

  • Add honey to warm water (between 115-130 degrees), dissolve and add yeast. Let stand for ten minutes, until foam develops on top (this is your cue that yeast is fully developed in water).
  • In a mixer, combine flour and salt. With the mixer running on low speed (with paddle attachment), drizzle in olive oil until combined with flour. Next, pour in activated yeast/water mixture and mix until the dough comes together in a sticky mass.
  • Coat a separate mixing bowl with a light drizzle of olive oil, and form the dough into a ball. Toss to coat dough in olive oil, then cover the bowl tightly with plastic wrap and set it aside for 1 to 2 hours to rise, or store in the fridge until you need it.
  • Pre-heat oven to 500 degrees Fahrenheit and set pizza stone in there to heat thoroughly.
  • When you are ready to make the pizza, grab the pizza dough and knead for a minute or two. Break into individual sized pizzas and roll out to a thin dough on floured surface.
  • Transfer to floured oven paddle before adding toppings (the back of a cookie sheet works too).
  • Add toppings of choice or check out this delicious butternut squash pizza recipe (below).
  • Bake at 500 degrees on pizza stone for about 7 minutes, until crust is golden brown and the cheese is bubbly.

Butternut Squash Toppings

  • Cut the squash into 1/2-inch-thick slices, and then cut each slice into 1-inch chunks. Place the squash and onion on a baking sheet. Drizzle with the oil, season with the salt and pepper, and toss.
  • Roast until tender at 375 degrees Fahrenheit, about 20 minutes. Transfer to a plate.
  • Top pizza dough with roasted squash, onions, thyme leaves and fresh mozzarella.

Notes

It’s best to make the dough at least 24 hours in advance, and 3 or 4 days is even better. The yeast ferments and you’ll have a true “brick-oven taste.”
If you don’t have a pizza stone and will be using a cookie sheet, preheat oven to 375 and bake 15-17 minutes.

Nutrition

Calories: 314kcal | Carbohydrates: 46g | Protein: 8g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 4mg | Sodium: 517mg | Potassium: 464mg | Fiber: 7g | Sugar: 3g | Vitamin A: 8045IU | Vitamin C: 17.4mg | Calcium: 85mg | Iron: 2.4mg