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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!
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.
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.
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
- 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
- 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.