This winter squash & prosciutto pizza by Kayla Howey of The Original Dish is perfect for entertaining and for enjoying on your own. The decadent pizza is topped with creamy burrata cheese, sweet seasonal butternut squash, and fresh Prosciutto di Parma. This recipe is made with homemade dough, but feel free to use your favorite store-bought pizza dough.
- olive oil, as needed
- ½ lb peeled winter squash, thinly sliced into half moons
- kosher salt
- freshly cracked black pepper
- 2 garlic cloves, thinly sliced
- 1 bunch kale, stemmed and roughly sliced
- 2 (7 oz) pizza dough balls (homemade or store-bought)
- olive oil, as needed
- 4 oz grated fontina cheese
- 1 ball burrata cheese
- 8 slices prosciutto di parma
- Heat a large skillet over medium heat. Coat the bottom with olive oil, enough to cover an even layer. When the oil is hot, add the squash. Season with a pinch of salt and freshly cracked black pepper. Sauté the squash until it becomes tender and caramelized, about 6-8 minutes. Transfer the squash to a plate.
- Add a little bit more olive oil to the skillet, along with the garlic. Sauté for 15 seconds and then add the kale. Season with a pinch of salt and freshly cracked black pepper. Toss the kale until tender and wilted, about 3 minutes. Transfer the kale to a plate.
Making the Pizza
- Preheat the oven to 550°F. Allow the pizza dough to rest at room temperature for about 30 minutes.
- Use your hands to stretch each ball of pizza dough on a floured surface into an even circle, roughly 10” each. Make sure the dough is level and that there are no tears. You also want to make sure the dough is slightly thicker on the edges for the crust. Once you’ve rolled out the dough, place two sheet pans in the oven, inverted, to preheat (or use pizza stones if you have them).
- All toppings should be placed on the pizza in an even layer, leaving a ½” edge of dough for the crust. Start by drizzling a layer of olive oil across the dough. Use your hands to spread the oil evenly.
- Distribute the fontina cheese evenly across each pizza. Add the sautéed squash and kale over top. Tear the burrata into pieces and arrange it evenly across the pizzas. Add the prosciutto slices, working to fill in the holes left by the burrata.
- Use a lightly floured pizza peel to transfer the pizzas to the pre-heated, inverted sheet pans in the oven. This takes some practice and has to be done in one swift motion so that the pizzas do not tear or get stuck.
- Bake the pizzas for about 6-8 minutes, or until the crust is golden, the bottom of the pizza is firm, the cheese has fully melted, and the toppings are heated through.
- Transfer the pizzas from the sheet pan in the oven to a cutting board, using the pizza peel. Cut each pizza into 8 slices.
We’d love to hear your thoughts, ideas and comments on this recipe.