Description
Crispy winter squash prosciutto pizza delivers a symphony of rustic Italian flavors with golden roasted squash and salty prosciutto. Melted cheese and herbal notes complete this elegant seasonal masterpiece you’ll savor slice by slice.
Ingredients
Scale
Vegetables:
- 0.5 pound (226 grams) peeled winter squash, sliced thin
- 1 bunch kale, stemmed and sliced
- 2 garlic cloves, sliced
Cheese and Meat:
- 4 ounces (113 grams) grated fontina cheese
- 1 ball burrata cheese
- 8 slices prosciutto di parma
Dough and Seasonings:
- 2 pizza dough balls (7 ounces / 198 grams each)
- Olive oil as needed
- Kosher salt
- Black pepper
Instructions
- Caramelize winter squash in hot skillet with olive oil until edges turn golden and tender, approximately 6-8 minutes, stirring occasionally to prevent burning.
- In same skillet, quickly sauté minced garlic for 30 seconds, then add kale and cook until leaves become soft and slightly wilted, about 3 minutes.
- Position oven rack with inverted sheet pans inside and preheat to maximum temperature of 550°F, ensuring surface is extremely hot for crispy crust.
- Gently stretch pizza dough into 10-inch circular shape, creating slightly thicker outer rim for enhanced texture and structure.
- Brush stretched dough with thin layer of olive oil, then evenly distribute fontina cheese across surface.
- Arrange caramelized squash, wilted kale, creamy burrata pieces, and delicate prosciutto slices across cheese-covered pizza.
- Slide pizza onto preheated sheet pan and bake for 6-8 minutes until crust transforms into deep golden brown and cheese melts completely.
- Remove pizza from oven, transfer to wooden cutting board, and slice into 8 equal triangular pieces for serving.
Notes
- Roast squash beforehand to enhance natural sweetness and develop deeper caramelization before sautéing.
- Choose butternut or delicata squash for best texture and easier preparation with thin, edible skin.
- Slice prosciutto paper-thin to ensure crispy edges and distribute flavor evenly across pizza.
- Substitute kale with arugula for a peppery alternative that wilts quickly and adds fresh brightness.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Category: Dinner, Appetizer
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 360
- Sugar: 3 g
- Sodium: 780 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 4 g
- Protein: 16 g
- Cholesterol: 40 mg