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Have a gourmet pizza night with Butternut Squash Pizza. Sometimes you need to take a break from the classics. With crispy prosciutto, goat cheese, and a drizzle of balsamic, this pizza truly delivers on flavor. And yes, it’s amazing when you use my gluten free pizza dough or your favorite homemade or storebought crust!
Butternut Squash Pizza – a Gourmet Pizza Recipe!
I got spoiled as a Jersey girl. Perfectly crisp and chewy, cheese-laden pizza was available in many locally owned, Italian family-run businesses. For may years, I was a pizza purist, sticking to the traditional toppings I enjoyed at those places.
But as I got older, I started branching out. First by trying Hawaiian Pizza, and then really thinking outside of the pizza box. Yes, this classic pizza gal went gourmet. And I really went for it with this one! Butternut squash pizza is a fabulous and easy way to add fall flavors with an upscale touch.
Sweet and soft cubes of roasted squash and salty, crispy prosciutto are just a match made in heaven. Thee creamy tang of the goat cheese provides the perfect contrast. Then a thin smear of pesto on top of the crispy crust adds just a hint of fresh, sharp flavor that cuts through but does not overwhelm everything else going on. And yes, there is a lot going on, but somehow it all works!
Ingredients
Here is a quick overview of what you’ll need to make
- Pizza Crust: I use my perfect gluten free pizza crust, but feel free to use your favorite gluten free or regular crust, either homemade or storebought.
- Prosciutto: You’ll want several very thin slices
- Pesto: You can make your own or use your favorite brand. Just read the labels to ensure it is gluten free, if needed.
- Butternut Squash: You’ll need about 2 cups of raw cubes or about 1 cup if you have extra roasted butternut squash that you’ve already made.
- Goat Cheese: Crumbled.
- Balsamic Vinegar: Many brands of aged balsamic vinegar, or a balsamic vinegar reduction or glaze are available to buy. You can also pour some balsamic vinegar into a skillet and let it simmer over low heat until it is thick.
How to Make Butternut Squash Pizza
Let go over the basics to make this simple but totally gourmet pizza.
Roast the butternut squash. If you aren’t using leftover roasted squash, preheat your oven to 400°F and coat a baking sheet with olive oil or cooking spray. Cut the squash into 1/2-inch cubes, toss in olive oil, salt, and pepper until coated. Bake for about 30 minutes, flipping once.
Cook the prosciutto. Place prosciutto on a cooling rack set on top of a baking sheet and pop into that 400°F oven for 10-15 minutes, or until crispy. Set aside.
Prepare and parbake the pizza crust. If you are making pizza dough that needs to rise, you may want to do this before you make the toppings. Follow your recipe or the directions on the package to bake the crust so that it starts to crisp and brown, leaving about 10 minutes of baking time for after you add the toppings. If you are using a prebaked pizza shell, you can start by just adding the toppings.
Make and bake the pizza. Spread crust with pesto, then top with butternut squash cubes, crispy prosciutto that has been crumbled into pieces, and goat cheese. Bake for another 10 minutes, or until toppings are hot and crust is cooked through and browned. Before serving, drizzle with balsamic vinegar reduction, if desired.
Variations
Use your favorite crust. Any pizza crust will do, just follow the directions for par-baking so that you can just pop it in for another 10 minutes after adding the toppings.
Swap the sauce. Try classic marinara sauce. Add some richness with balsamic BBQ sauce. Or just brush the par-baked crust with garlic butter like the ones from these garlic rolls.
Change the cheese. Not everyone loves goat cheese. You can use feta, fresh mozzarella, shaved parmesan, or even try some smoked gouda.
Try other toppings. If you don’t have prosciutto, crumbled bacon works. Sprinkle some arugula, pomegranate seeds, or even glazed walnuts over the pizza when it comes out of the oven.
Serving Suggestions for Butternut Squash Pizza
I like to serve this butternut squash pizza with some simple greens tossed with Creamy Balsamic Dressing. But you can certainly go all out with this fancy pizza dinner.
- Make a big salad. Roast some extra squash to enjoy this Mixed Greens Salad with Butternut Squash and Pomegranate Seeds.
- Add a soup. Keep the fall flavors with savory Butternut Squash Soup or enjoy healthy comfort food with Chicken Zoodle Soup.
- Cook a protein. Simple Prosciutto-Wrapped Pesto Chicken Tenders complement the flavors here, or whip up some Honey Balsamic Steak Bites.
Storing and Reheating Leftovers
Store any leftover pizza slices of butternut squash pizza in the fridge, either wrapped or in an airtight container. This one does have a lot of moisture, so I recommend reheating in the oven or air fryer versus eating cold or microwaving it. Place slices on a sheet pan in the oven at 400°F for just a few minutes to crisp up again. Or place a few slices in your air fryer at 400°F, checking every few minutes.
More gluten free pizza recipes
Roasted Butternut Squash Pizza
Ingredients
- 2 cups butternut squash cut into 1/2 inch cubes, or 1 cup roasted butternut squash (then omit the olive oil, salt, and pepper)
- 1 teaspoon olive oil, plus more for the pan
- salt and pepper, to taste
- 3-4 slices thinly sliced prosciutto
- Your favorite regular or gluten free pizza dough enough for about a 12-14 inch pizza (or a prebaked pizza shell)
- 1/4 cup pesto
- 4 ounces goat cheese, crumbled
- Optional balsamic vinegar reduction
Instructions
- If you aren't using leftover roasted squash, preheat your oven to 400°F and coat a baking sheet with olive oil or cooking spray. Cut the squash into 1/2-inch cubes, toss in olive oil, salt, and pepper until coated. Bake for about 30 minutes, flipping once.
- Place prosciutto on a cooling rack set on top of a baking sheet and bake at 400°F for 10-15 minutes, or until crispy. Set aside.
- Increase oven temperature as needed for your selected pizza dough. Shape pizza dough into a circle and bake as per instructions, leaving about 10 minutes of baking time for after you add the toppings. If you are using a prebaked pizza shell, you can start by just adding the toppings.
- Spread crust with pesto, then top with butternut squash cubes, crispy prosciutto that has been crumbled into pieces, and goat cheese. Bake for another 10 minutes, or until toppings are hot and crust is cooked through and browned.
- Before serving, drizzle with balsamic vinegar reduction, if desired.
Did you make this?
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[…] And instead of just the basic roasted butternut squash, why not try tossing the added roasted Brussels sprouts into this Roasted Butternut Squash and Pomegranate Quinoa or on top of this Roasted Butternut Squash, Prosciutto, and Goat Cheese Pesto Pizza. […]
[…] Second, I’m kind of a touchy-feely eater myself. Maybe it’s the foodie in me that sees eating as an experience for all of the senses. Maybe I’m still a child myself on the inside. Maybe I just recognize that my children are still discovering the world, and part of that is experiencing textures, in addition to flavors and smells and sight. And that since they are still children, messes are a part of eating, a part of learning, a part of life. Plus I’m also known to use my fingers to pop green beans in my mouth. I’d rather get my hands in there to carve the meat off of a slow cooker roast chicken, versus getting all cumbersome with tongs and forks and knives. You’ll never catch me using a knife and fork to eat pizza. […]
[…] Roasted Butternut Squash, Prosciutto and Goat Cheese Pizza from Cupcakes and Kale Chips […]
I love all these ingredients and can only imagine how amazing they are together. I am still looking for the perfect pizza crust recipe, do you have one you love?
I used to use a whole wheat one that came with my bread machine. But now I have the gluten allergy, so lately I’ve been using the one from the Bob’s Red Mill website with their 1-to-1 blend.
What a delicious and savory combination! I’d love to try butternut squash on a pizza.
I love it! I’ve used it in a bunch of different flavor combos!
You are so right about Jersey pizza. When I was a kid we use to get it when we visited my grandparents. Still the best pizza I’ve ever had. I think yours would be right up there. I love all the Fall flavors.
It is so amazing! I miss it!
I like the seasonal ingredients used here.
Thanks, I love fall flavors!
What a wonderful combination of fall flavors!
Thanks Sarah!
So creative, Brianne! I am crazy for butternut squash, but never thought to put it on pizza! Thanks for the inspiration!!
I’ve done it many ties with different combos and I love it!
I may just top all of these topping together on a cracker because I don’t want to wait for the dough to bake!!! I love the flavors you have here and am thankful you moved away from pizza heaven. Otherwise you may have skipped creating this pizza!
Haha!! Worst part for me is chopping the squash! That’s what I hate waiting for!
Haha, I feel your pain. I am from Buffalo, NY, where we had a plethora of Italian Pizza spots, and I was quite spoiled as a kid by them. In Tampa, we have a lot of tasty gems too, but as a kid, we didn’t know that and only ever had the chain delivery pies. This pizza looks insanely delish!
It’s so funny how we feel “spoiled” by local foods once we move away and don’t have them anymore.
I’d never thought about pairing pesto with squash, but it sounds amazing! Adding prosciutto makes it even more tempting!!
I’ve made a few recipes with that pairing and I absolutely love it!