A roasted butternut squash pizza topped with a fig & cherry jam is the ultimate fall pizza. With both savory and sweet notes, this homemade pizza will be sure to delight your tastebuds.
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With it being fall, all kinds of squash recipes are coming out. I thought that I would throw a fun fall recipe your way.
Inspired by having odds and ends of ingredients in my fridge, including this fig & cherry jam from my baked brie recipe, this roasted butternut squash pizza was born. However, all of these mismatched ingredients come together to make a super delicious and addicting pizza!
How to Make Roasted Butternut Squash Pizza
This pizza is more on the gourmet side but totally has simple ingredients that are easy to through together:
- Butternut squash
- Goat cheese
- Fig & cherry jam
Butternut squash totally helps me get into the fall mood when that time of year comes around. I love that it’s sweet and savory at the same time; making it a fun vegetable to play around with. The great thing about butternut squash is that it goes well with lots of other flavors, helping it be a versatile ingredient!
I like to roast my butternut squash ahead of time so that it’s al dente and a bit softer when roasting on the pizza in the oven. Just a simple toss with olive oil and salt and pepper is perfect.
One of the great nemesis to making pizza is having your dough stick to your work surface or the cooking surface. Be sure to use enough cornmeal throughout the building (and cooking) process so that you don’t lose half of your toppings while trying to transfer the dough. That is incredibly frustrating.
In order to make this pizza taste amazing, and it’s something I do with all of my pizzas, is brush some raw garlic oil onto the dough. It’s just that little something special that ups the ante on your pizza game.
Sometimes I am a huge cheese lover on my pizzas and other times I’m just a “spread some ricotta on the bottom of the pizza and call it good,” kind of gal. This is one of those time. To add a bit of freshness to the ricotta, I just added some fresh parsley which also gives the pizza a nice pop of color,
Last, just add a few dabs of my fig and cherry jam and some goat cheese and this pizza is ready to bake!
How Long to Bake Butternut Squash Pizza
Since the butternut squash is already roasted almost completely, all you’re looking to do with this pizza is warm up the ingredients and cook the dough. 13 minutes at roughly 450 degrees is enough to get the job done. And it always is a huge plus if you’re using a pizza stone to get that crispy bottom on the crust.
Tips for Making a Quick Homemade Pizza
Did you know that it doesn’t take too much time at all, really, to make your own pizza at home? Seriously! You can make an amazing pizza from scratch in under an hour.
One of the things that you can do that will save you some serious time is to continue to work as the pizza dough is resting and rising. Yep, never stop moving!
During the 30 minutes it took for my dough to rise, I did all of the prep work (cut veggies, mixed ricotta, minced garlic) to make this pizza as fast as I could.
I have a really bad habit of cooking right when I’m starving so I usually look for the fastest way to make something. I also preheated my oven while my dough was resting. If you are using a pizza stone, this is a must!
I really hope that you enjoy this pizza; have some friends over; make this for date night. Have fun with it! If you especially enjoyed this pizza, I would love to hear about it down below with a comment and a rating!
Here are some other great posts if you are looking to make your own pizza at home:
- How to Make Pizza Dough From Scratch
- Date and Asparagus Pizza
- Shrimp and Asparagus Pizza with Romesco Sauce
I also highly recommend making your own ricotta cheese when making this pizza. Be sure to check out this post to learn how easy it is.
More delicious Main Dish ideas here.
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- 1/2 tablespoon yeast
- 4 ounces water
- 7 ounces bread flour
- 1/2 teaspoon salt
- 1/2 ounce oil
- 1 tablespoon honey
- 1/2 each butternut squash, cut 1/4" thin
- 1/2 cup ricotta
- 1/2 teaspoon dried basil
- 3 cloves garlic, minced
- 2 tablespoons EVOO
- 1/4 cup fig and cherry jam
- 2 tablespoons goat cheese
- 1 tablespoon parsley minced, garnish
- Let the yeast and warm water bloom together in a mixing bowl for 5 minutes.
- Mix dry ingredients together, in a mixing bowl, making sure that salt is evenly distributed throughout the flour. Mix oil and honey together. Add oil and honey to the yeast first, followed by the dry ingredients and begin mixing with a dough hook.
- Once all of the ingredients come together in a ball, speed up the mixer and mix for 5-7 minutes. The dough ball will become smooth and shiny. Place the ball in a greased bowl and cover, allowing to rest for 30 minutes.
- Preheat oven to 450 degrees. Slice squash no more than ¼” thick, tossing it in olive oil and salt and pepper. Toss onto a silicone mat lined baking sheet and roast for 15 minutes. Remove from the oven.
- Mix together ricotta and basil, seasoning with salt and pepper. Mince garlic and mix together with EVOO.
- Once 30 minutes have passed and the dough has doubled in size, punch the dough down and being to shape it, making sure that there is plenty of cornmeal on the work surface to prevent sticking.
- Spoon oil and garlic onto pizza, making sure that it is spread evenly.
- Spread ricotta mixture on top.
- Lay squash out in a single layer, covering the entire pizza.
- Top with jam and goat cheese. Place in the oven and bake until thevcrust is fully cooked (if using a pizza stone, this will be about 8-10 minutes).
- Once the pizza is cooked, remove from oven and garnish with parsley.
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Amount Per ServingCalories 391Total Fat 15gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 11gCholesterol 13mgSodium 335mgCarbohydrates 52gFiber 3gSugar 10gProtein 12g
This nutrition information is just an estimate.