This butternut squash pizza is absolutely delicious and packed with vegetables! It’s such a fun and tasty way to get your vegetables in without really thinking about it. The pizza is loaded with butternut squash, kale, garlic, pancetta, burrata, AND asiago cheese. You really can’t go wrong with those flavors (so much so that I used very similar ingredients to make this Fall Harvest Pasta). Plus, you can make the pizza as thick or thin as you like! Give it a try, enjoy, and don’t forget to leave a review!
Ingredients
- Pizza dough (homemade or store bought): I always use store bought, and don’t have a pizza dough recipe on this website. There’s tons of good pizza dough recipes out there, but if you want to make your pizza night easier (like me), I like the refrigerated pizza dough sold at Trader Joe’s and Whole Foods!
- Olive oil: You’ll need this to spread on the base of the sauceless pizza AND to toss with the butternut squash and kale before baking!
- Fresh garlic: Because, duh.
- Butternut Squash: I mean, it’s called butternut squash pizza.
- Kale: The kale goes so well with the butternut squash. Seriously, don’t skip this ingredient, it doesn’t overpower the pizza at all!
- Pancetta: This gives the pizza a delicious, salty flavor to balance out the butternut squash. However, if you’re a vegetarian or don’t eat pork, feel free to leave this out! It will taste a bit different than the original recipe of course, but will still be absolutely delicious.
- Burrata: This creamy cheese is having a moment and for good reason! It adds such a great texture to this pizza.
- Asiago: Shred up some asiago cheese for a nutty, salty cheese that is absolutely delicious on this pizza. It’s like parmesan but nuttier and creamier!
- Dried basil
- Salt
- Garlic powder
- Optional: Crushed red pepper flakes
FAQs
Can I leave out the pancetta?
Yes! It will, of course, change the flavor of the original recipe a bit, but if you don’t eat pork it will still be delicious! You don’t need to change anything in the recipe besides skipping cooking the pancetta and adding it to the pizza. Otherwise, it’s all the same and will make this recipe vegetarian!
Instructions
1) Preheat the oven to 400 F.
2) Peel, seed, quarter, and thinly slice (~⅛ inch) the butternut squash. Toss with ½ tablespoon olive oil until all butternut squash is thinly coated. Mix in a pinch of salt and red pepper flakes (optional). Spread evenly on a parchment paper lined baking sheet in a single layer. Bake until tender and easy to pierce with a fork, about 15-20 minutes.
3) In a pan on medium heat, cook the pancetta until crisp and remove from heat.
4) While the squash is baking, roll out pizza dough to desired thickness. Move to a parchment paper lined baking sheet or pizza pan.
5) Generously coat pizza dough with olive oil, including the crust (this will make the crust extra crispy!). Then, evenly spread garlic over the dough, excluding the crust area.
6) Toss kale with enough olive oil to lightly coat the kale, then mix in garlic powder. Spread kale evenly on the pizza.
7) Place the previously baked butternut squash onto the pizza, evenly distributing.
8) Evenly distribute pancetta on the pizza.
9) Break up the burrata and spread onto the pizza.
10) Sprinkle the freshly grated asiago onto the pizza.
11) Place in oven and bake until crust is golden brown, about 8-10 minutes.
12) Remove from oven, sprinkle with more red pepper flakes if desired, slice, and serve!
Related
Butternut Squash Pizza
Ingredients
- ½ medium butternut squash peeled, seeded, quartered, thinly sliced to ~⅛ inch or less
- 4 tablespoon olive oil
- 1 teaspoon dried basil
- ½ lb pizza dough
- 4-6 cloves garlic minced
- 2 oz pancetta
- 2 cups chopped kale stem removed
- 1 teaspoon garlic powder
- 4 oz burrata torn into multiple pieces
- 1 cup asiago shredded
- Salt
- Red pepper flakes optional
Instructions
- Preheat oven to 400 F.
- Toss butternut squash with ½ tablespoon of olive oil until lightly coated. Add salt and red pepper flakes (optional) to taste, and mix until evenly distributed.
- Spread butternut squash in a single layer on a parchment paper lined baking sheet and place in oven. Bake until tender, about 15-20 minutes. Remove from oven. Once the butternut squash is done, set oven to 475 F (or, if using store bought pizza dough, follow those instructions on heat).
- While butternut squash is baking, cook the pancetta on a pan on medium heat until crisp. Then, remove from heat.
- Roll out pizza dough on floured surface to desired thickness. Move to a parchment paper lined baking sheet or pizza pan.
- Coat pizza dough with 2 tablespoon olive oil, including the crust area. Then, spread garlic evenly over pizza dough, excluding crust.
- Toss kale with ½ tablespoon olive oil until all of the kale is lightly coated, then mix in garlic powder.
- Layer the kale, butternut squash, and pancetta onto the pizza. Top with burrata and asiago cheese
- Bake until crust is golden brown, about 8-10 minutes (varies based on type of crust used/thickness).
- Remove from oven, sprinkle with more red pepper flakes if desired, slice, and serve!
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