Gluten-Free Roasted Butternut Squash and Prosciutto Pizza with Habanero Hot Honey
A love child post-our insane idea to do Twelve Days of Pizza, this Roasted Butternut Squash and Prosciutto Pizza is just as delicious and complex as it sounds. The butternut itself is by far the most difficult part (get your biceps ready to hack it open), but when we say it’s MORE than worth the effort, we mean it.
Layered with plenty of gooey cheese, crispy & salty prosciutto, and that spicy, sweet butternut squash (thanks to the array of spices sprinkled on top), it’s a bite to remember. If you’re a fan of an extra kick like we are, don’t shy away from that drizzle of Habanero Hot Honey at the end. It mingles so perfectly with the sweet prosciutto and creamy cheese that it’s basically a crime not to.
One bite and you’ll wonder why this pizza hadn’t come into your life sooner. Seriously.
Enjoy!
Roasted Butternut Squash and Prosciutto Pizza with Habanero Hot Honey
Ingredients
- 1/2 pound pizza dough, at room temperature *recipe below
- 2 tablespoons extra virgin olive oil
- 4 cups butternut squash, 1/2-inch dice
- 2 teaspoons honey
- 2 tablespoons fresh sage, chopped
- 1/2 teaspoons cinnamon
- 1/2 teaspoon cayenne pepper
- 2 pinches crushed red pepper flakes
- 1/2 teaspoon kosher salt
- freshly ground black pepper
- 4 tablespoons salted butter
- 3 medium yellow onions, thinly sliced
- 1 cup apple cider
- 1/2 cup shredded whole milk mozzarella
- 1 1/2 cups shredded fontina cheese
- 6 ounces thinly sliced prosciutto, torn
- drizzle of Habanero hot honey or traditional
- flaky sea salt, to finish
Instructions
- Position the oven rack in the upper 1/3 position. Preheat the oven to 425° F.
- Place the ball of pizza dough on a lightly oiled quarter sheet pan. Lightly drizzle olive oil on top of the dough ball. Cover with plastic wrap and let rest.
- On a baking sheet, toss together the olive oil, butternut squash, honey, sage, cinnamon, cayenne, and a pinch each of crushed red pepper flakes, salt, and pepper. Roast for 15-20 minutes, until the squash is just tender and remove from oven. Increase the heat to 500° F.
- Meanwhile, caramelize the onions. Melt the butter in a large skillet over medium-high heat. Add the onions and cook 3 minutes, until softened. Add half the apple cider, season with salt and pepper and continue cooking another 5 minutes, until the cider has mostly evaporated. Add the remaining cider and cook another 5 minutes or until the onions are golden and caramelized. Add a pinch of crushed red pepper, cook another minute. Remove from the heat.
- To assemble. Remove the plastic wrap. Gently press the dough until it covers the entire sheet pan. Cover with plastic wrap and let the dough rest in a warm spot or under a tea towel for 10 minutes. Top with the onions, you may not need them all. Add the cheese, then the prosciutto. Arrange the butternut squash on top.
- Slide into the preheated 500° F oven and bake for 10 minutes, rotate the pizza, and bake another 3-5 minutes or until the crust is golden and the cheese has melted. Top the pizza additional crushed red pepper flakes, a drizzle of honey, and a sprinkle of sea salt.
It is truly a great and helpful piece of information.
I am happy that you shared this useful information with us.
Please stay us informed like this. Thanks for sharing.
Hi there, You’ve done an incredible job. I’ll definitely digg it and personally recommend
to my friends. I’m confident they will be benefited from this web site.
This design is steller! You definitely know how to keep a reader amused.
Between your wit and your videos, I was almost moved to start
my own blog (well, almost…HaHa!) Fantastic job. I really loved what you had to say, and more than that, how you presented it.
Too cool!