Autumn Pizza (squash, pumpkin, crispy prosciutto, crispy sage)

Name: Autumn Pizza (squash, pumpkin, crispy prosciutto, crispy sage)
Cuisine: European, Italian, Mediterranean
Ingredients: ▪️1/3 cup caramelized onions (recipe/method on my page in the reels section!); ▪️1 cup butternut squash small diced; ▪️Sage leaves (to taste); ▪️Olive oil; ▪️Pre-made pizza dough (I used the pre-made dough from Whole Foods); ▪️1/4 cup cornmeal; ▪️All purpose flour (as needed); ▪️1 cup plain pumpkin purée; ▪️1 tbsp rosemary, finely chopped; ▪️Shredded mozzarella (to taste); ▪️6 oz. Prosciutto; ▪️Whole milk ricotta (to taste); ▪️Fresh cracked black pepper

5 steps

Updated at: Thu, 17 Aug 2023 09:50:47 GMT

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Ingredients

4 servings

⅓ cupcaramelized onions

recipe/method on my page in the reels section!

1 cupbutternut squash

Pre-made, I used the pre-made dough from Whole Foods

¼ cupcornmeal

All purpose flo ur

as needed

1 cuppumpkin purée

1 Tbsprosemary

6 ozProsciutto

Fresh cracked black pepper

Instructions

Step 1

1. Preheat the oven to 500 degrees (or 525 if you can.) Place a pizza stone or high heat sheet pan into the oven to preheat.

Step 2

2. If you have a steamer, steam the butternut squash cubes for 2-3 minutes until fork tender. Remove from the heat and set aside. If you don’t have a steamer, fill a pot with water and 1 tbsp of salt. Bring to a boil. Add the butternut squash and boil for 2 minutes (until fork tender) Remove and reserve.

Step 3

3. Place the sage leaves in a small bowl and cover with olive oil. Massage the oil into the leaves. Thinly slice the sage and set aside. (Soaking it in the oil allows it to crisp up and fry in the oven.)

Step 4

4. Flour a workspace and flatten the pizza dough to a shape of your liking. Sprinkle cornmeal on one side along with a little more flour. Place the pizza cornmeal/extra flour side down on a pizza peel. Make sure it’s not sticking.

Step 5

5. Moving quickly, spread the pumpkin puree all over the dough. Top with finely chopped rosemary, mozzarella, ricotta, prosciutto, caramelized onions and sage. Add a swirl of olive oil and crack of black pepper on top. Remove the pizza stone/sheet pan from the oven. Carefully transfer the pizza from the peel to the hot pizza stone. Transfer the pizza on the stone back into the oven. Bake for 10-15 minutes, until golden brown and cooked to your liking.