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Butternut Squash Pizza

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.
Course Entree
Cuisine American
Prep Time 1 hour 25 minutes
Cook Time 10 minutes
Total Time 1 hour 35 minutes
Yield 10 servings
Calories 314 kcal
Author Laura Fuentes



  • 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



  1. 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).
  2. 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.
  3. 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.
  4. Pre-heat oven to 500 degrees Fahrenheit and set pizza stone in there to heat thoroughly.
  5. 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.
  6. Transfer to floured oven paddle before adding toppings (the back of a cookie sheet works too).
  7. Add toppings of choice or check out this delicious butternut squash pizza recipe (below).
  8. Bake at 500 degrees on pizza stone for about 7 minutes, until crust is golden brown and the cheese is bubbly.

Butternut Squash Toppings

  1. 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.
  2. Roast until tender at 375 degrees Fahrenheit, about 20 minutes. Transfer to a plate.
  3. Top pizza dough with roasted squash, onions, thyme leaves and fresh mozzarella.

Recipe 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.