Description
This Butternut Squash Pizza recipe features a unique and flavorful combination of tender butternut squash ribbons, caramelized red onions, sautéed garlic and sage-infused Swiss chard, and creamy burrata cheese on a thin, crisp 12-inch pizza crust. Finished with a hint of nutmeg and grated pecorino cheese, this pizza offers a delicious balance of savory, sweet, and creamy textures, perfect for a cozy meal or entertaining guests.
Ingredients
Scale
Pizza Base
- 12-inch pizza crust (8 ounces of store-bought or sourdough pizza dough)
- Olive oil, for brushing and cooking
- Salt, to taste
- Black pepper, to taste
Vegetables and Herbs
- 1/2 red onion, thinly sliced
- 1 small butternut squash (half peeled and sliced into 1 cup thin ribbons)
- 4 garlic cloves, roughly chopped
- 10–15 sage leaves, divided (5 whole leaves and the rest finely chopped)
- 1 bunch Swiss chard (about 2 cups thinly sliced) or substitute other wilting greens like spinach or kale
Cheese and Seasoning
- 1 large ball burrata cheese (or substitute ricotta and mozzarella)
- Generous pinch of nutmeg
- 3 tablespoons grated pecorino cheese
Instructions
- Preheat the oven: Set your oven temperature to 475-500°F and prepare a pizza stone or baking sheet. Let the pizza dough rest at room temperature on a floured parchment paper or sheet pan to prevent sticking.
- Caramelize the onions: Heat a skillet over medium-low heat with a drizzle of olive oil. Add the thinly sliced red onion and cook slowly until tender, fragrant, and caramelized, stirring occasionally. Season with salt and black pepper. Once done, transfer to a bowl and 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). Toss the ribbons with olive oil, salt, pepper, and 5 whole sage leaves in a bowl to season evenly.
- Sauté garlic, sage, and Swiss chard: In the same skillet, add more olive oil and sauté the chopped garlic until fragrant. Add the finely chopped sage leaves and cook for about 30 seconds. Stir in the thinly sliced Swiss chard, wilting it over low heat. If needed, add a splash of water to prevent sticking. Season with salt and pepper, then set aside.
- Assemble the pizza: Roll or stretch the pizza dough to a thin 12-inch round or oval, keeping edges slightly thicker if preferred. Brush the entire surface and edges with olive oil. Drain the burrata cheese, cut it in half, and spread the creamy center over the base. Sprinkle with nutmeg, salt, pepper, and half of the grated pecorino cheese. Layer the wilted chard, caramelized onions, and seasoned butternut squash ribbons on top. Sprinkle with the remaining pecorino cheese. Tear the outer burrata shell into pieces and nestle them into the pizza’s surface for pockets of creamy texture.
- Bake the pizza: Transfer to a preheated pizza stone or baking sheet and bake for 7-8 minutes until the crust is golden, bubbling, and cooked through. The internal temperature of the center should be about 195-200°F.
- Serve and enjoy: Remove from the oven, slice, and serve immediately while warm for the best taste and texture.
Notes
- Using a pizza stone helps achieve a crispier crust, but a baking sheet works well too.
- If burrata is unavailable, combine ricotta and fresh mozzarella as a substitute.
- Nutmeg adds a subtle warm flavor that complements the butternut squash; do not skip.
- Swiss chard can be replaced with spinach, kale, or other leafy greens depending on preference.
- Letting the dough rest before baking helps prevent shrinking and improves texture.
- Keep an eye on the oven as high heat cooking times may vary slightly depending on your equipment.
Nutrition
- Serving Size: 1 slice (assuming 8 slices per 12-inch pizza)
- Calories: 220
- Sugar: 3g
- Sodium: 280mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 20mg
