Autumn Pizza with Pumpkin, Prosciutto, Squash and Sage

Autumn Pizza with Pumpkin, Prosciutto, Squash and Sage


4 (1 medium pizza)

If fall was a pizza, this is the pizza. Instead of a red sauce, we are using a pumpkin purée infused with rosemary, then layering mozzarella and ricotta on top with crispy prosciutto, crispy sage, butternut squash and caramelized onions.

If you haven’t seen my caramelized onion tutorial yet, I’m putting the video below so you can make them in a big batch and enjoy lots of fun fall recipes with them (or just throw them on a cheeseburger – yum.)

For this recipe, I used pre-made pizza dough from Whole Foods. If you’re buying pre-made pizza dough, going for the dough ball in a bag and not the one in a can is a better choice. You can also easily make your own pizza dough with flour, water, salt, yeast and olive oil! If you google there are tons of recipes.

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Adjust Servings
1/3cup caramelized onions
1cup butternut squash, small diced
1 bunch sage leaves
Olive oil
1 ball pre-made pizza dough
1/4cup cornmeal
all purpose flour (as needed)
1cup plain pumpkin purée
1tbsp finely chopped fresh rosemary
1-2cups shredded mozzarella (or to taste)
6 oz. prosciutto
1cup whole milk ricotta (or to taste)
Fresh cracked black pepper



Preheat the oven to 500 degrees (or 525 if you can.) Place a pizza stone or high heat sheet pan into the oven to preheat.
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If you have a steamer, steam the butternut squash cubes for 2-3 minutes until fork tender. Remove from the heat and set aside. If you don’t have a steamer, fill a pot with water and 1 tbsp of salt. Bring to a boil. Add the butternut squash and boil for 2 minutes (until fork tender) Remove and reserve.
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Place the sage leaves in a small bowl and cover with olive oil. Massage the oil into the leaves. Thinly slice the sage and set aside. (Soaking it in the oil allows it to crisp up and fry in the oven.)
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Flour a workspace and flatten the pizza dough to a shape of your liking. Sprinkle cornmeal on one side along with a little more flour. Place the pizza cornmeal/extra flour side down on a pizza peel. Make sure it’s not sticking.
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Moving quickly, spread the pumpkin puree all over the dough. Top with finely chopped rosemary, mozzarella, ricotta, prosciutto, caramelized onions and sage. Add a swirl of olive oil and crack of black pepper on top. Remove the pizza stone/sheet pan from the oven. Carefully transfer the pizza from the peel to the hot pizza stone. Transfer the pizza on the stone back into the oven. Bake for 10-15 minutes, until golden brown and cooked to your liking.
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