Roasted Butternut Squash, Brussels Sprouts and Prosciutto Pizza with Sage Pesto

Dinner
Written By Laura Peterson

Overview

SERVES: 6-8 / PREP TIME: 1 HR / COOK TIME: 15 MIN

Butternut squash, sage pesto, brussels sprouts and prosciutto come together so beautifully for this wintertime homemade pizza. It’s sweet, it’s earthy, it’s cheesy, it’s chef’s kiss. You can make this pizza anytime of year, but the vegetables will be in season when it’s cold outside. And let’s be real, you’ll want to eat this in sweatpants with your favorite show on.

 

Ingredients

For the Pizza

  • 1 lb raw pizza dough (I buy pre-made but fresh from Whole Foods to make my life easier)

  • 1-2 cups cubed butternut squash  

  • 10ish Brussels Sprouts, outer leaves removed and bottoms chopped

  • ½ shallot

  • 3 cloves garlic

  • 2 tbsp dried cranberries

  • 3-4 slices torn prosciutto

  • 1 cup shredded Fontina cheese

  • 1 cup shredded Gruyere cheese

  • 1 tbsp olive oil for the pan

  • 1 tbsp butter for butternut squash

For the Sage Pesto (can be made ahead of time)

  • 1 bundle of fresh sage

  • ½ cup extra virgin olive oil (plus more for the pan)

  • 1 cup freshly grated parmesan cheese

  • ¼ cup pepitas (pumpkin seeds without shells) or pine nuts

Equipment

  • Food processor  

  • Large sheet pan (or pizza stone if you have it)

  • Medium skillet

  • Rolling pin  

Instructions

  1. Unwrap your dough ball if using premade and place in a large bowl. Sprinkle with flour and cover with a dish towel to let it come to room temperature and rise.

  2. Make your sage pesto - this can be done ahead of time and refrigerated. Combine sage leaves, olive oil, pepitas or pine nuts, a pinch of salt and pepper and parmesan cheese in a food processor. Blend on high for 1 minute, then scrape down the sides and blend for an additional minute until well combined. Remove and refrigerate until ready to use.

  3. Trim your brussels sprouts and place in the food processor with garlic and shallot and pulse until shredded to almost a rice-like consistency. Place in bowl with 2 tbsp chopped dried cranberries.

  4. Roast butternut squash and 1 tablespoon butter in a skillet over medium heat for ~2 minutes, until butter is melted and butternut squash browns slightly.

  5. Pre-heat your oven to 450. A few minutes before you’re ready to cook, place a well-oiled sheet pan in the oven to get hot. BE CAREFUL when removing.

  6. Sprinkle flour on a clean counter or flat surface and roll out with a rolling pin. Roll out to about 1 inch thickness - not too thin or it will break.

  7. Assemble your pizza. Place rolled out pizza on sheet pan, spread sage pesto all over, sprinkle Brussels sprouts across, top with Fontina and Gruyere cheese. Add butternut squash and prosciutto. Bake in the oven for 13-15 minutes or until edges are browned and cheese is bubbly.  

 
 

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Laura Peterson
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