Description
This Butternut Squash Pizza recipe features a delightful combination of caramelized onions, tender Swiss chard, sage-infused butternut squash ribbons, and creamy burrata cheese on a thin, crispy crust. The subtle warmth of nutmeg and pecorino cheese adds depth and richness, creating a unique fall-inspired pizza perfect for cozy meals.
Ingredients
Scale
Pizza Base
- 12-inch pizza crust (8 ounces of pizza dough, store-bought or sourdough)
- Olive oil
- Salt to taste
- Black pepper to taste
Vegetables & Herbs
- 1/2 red onion, thinly sliced
- 1 small butternut squash
- 4 garlic cloves, roughly chopped
- 10-15 sage leaves, divided (5 whole, rest chopped)
- 1 bunch Swiss chard (2 cups), thinly sliced (or substitute spinach, kale, etc.)
Cheese & Seasoning
- 1 large ball burrata cheese (or substitute ricotta and mozzarella)
- Generous pinch of nutmeg
- 3 tablespoons grated pecorino cheese
Instructions
- Preheat Oven and Prepare Dough: Preheat your oven to 475-500°F (245-260°C). Remove the pizza dough from the fridge and let it rest on a floured parchment paper or sheet pan to come to room temperature. Using rice flour works well to prevent sticking.
- Caramelize Onions: In a skillet over medium-low heat, sauté the thinly sliced red onions with salt and black pepper until they become tender, fragrant, and caramelized, stirring occasionally. Once done, set aside.
- Prepare Butternut Squash Ribbons: Peel half of the butternut squash and use a vegetable peeler to create thin ribbons (about 1 cup loosely packed) for the pizza topping. Place these ribbons in a bowl with 5 whole sage leaves, then toss with olive oil, salt, and pepper to season.
- Sauté Garlic, Sage, and Swiss Chard: In the same skillet, add a bit more olive oil and sauté the chopped garlic until fragrant. Add the remaining chopped sage leaves and sauté for 30 seconds. Then add the thinly sliced Swiss chard and cook over low heat until wilted, adding a splash of water if the skillet becomes too dry. Season with salt and pepper, then set aside.
- Assemble the Pizza: Roll or stretch the pizza dough as thin as possible into a 12-inch round or oval, leaving slightly thicker edges if desired. Brush the surface and edges of the dough with olive oil. Drain the burrata cheese and cut it in half. Scoop out the creamy center and spread this soft cheese evenly over the pizza base. Sprinkle a generous amount of nutmeg, salt, pepper, and half of the grated pecorino cheese over the burrata.
- Add Toppings: Evenly scatter the wilted Swiss chard mixture over the base. Add the caramelized onions next, followed by the seasoned butternut squash ribbons, leaving some ribbons on the edges. Sprinkle the remaining pecorino cheese on top. Break apart the outer shell of the burrata and nestle pieces into the pizza, filling nooks and crannies to your liking.
- Bake the Pizza: Transfer the pizza to a preheated pizza stone or bake on a sheet pan in the oven. Bake for 7-8 minutes until the crust is golden and bubbling and the dough is cooked through. The center of the pizza should reach an internal temperature of about 195-200°F to ensure doneness.
- Serve: Remove the pizza from the oven, cut into slices, and enjoy immediately while warm.
Notes
- Using rice flour to dust your working surface helps prevent the dough from sticking without burning in the oven.
- You can substitute Swiss chard with other leafy greens like spinach or kale depending on availability or preference.
- If burrata is unavailable, a mixture of ricotta and mozzarella cheeses works well as a substitute for creaminess and stretch.
- Adjust seasoning such as nutmeg, salt, and pepper to personal taste as these add subtle warmth and flavor depth.
- A pizza stone helps achieve a crispier crust, but a sheet pan works fine if you don’t have one.
Nutrition
- Serving Size: 1 slice (1/6 of pizza)
- Calories: 320
- Sugar: 3g
- Sodium: 420mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 25mg
