fall pan pizza
TOTAL TIME: 30 minutes
SERVES: 1-2
Protein
5 slices proscuitto
Milk & Dairy
3/4 cup shredded mozzarella
3/4 cup shredded smoked cheddar
Pantry
1/2 cup marinara sauce
Pizza dough
Maple syrup
Olive oil
Produce
1 cup small diced butternut squash
10 sage leaves
pre-recipe prep
Finely dice butternut squash into 1/4 inch cubes
Cook your squash. Pre-heat oven as high as it will go - 500F and let it get fully hot enough. Take dough out of fridge and allow to come to almost room temp.
Heat 1 tbsp olive oil in your cast-iron over medium high heat. Add diced butternut squash with a pinch of salt and cook for 5-6 minutes until tender.
Prep the rest. While your squash cooks, grate your cheese, tear proscuitto into bite size pieces, and toss sage leaves with a pinch of salt and a bit of olive oil to coat.
Assemble your pizza. Once squash is done, remove from pan. Add 1 more tbsp oil to then pan, then add pizza dough to pan and turn off heat. Smoosh dough out to cover the pan and sprinkle with salt. Top with sauce, then cheese, then butternut squash, sage, and proscuitto. Bake for 10-15 minutes until top is golden brown.
Drizzle with maple syrup and remove from pan before slicing.
Questions? Drop a comment below if you have any questions, and don’t forget to let me know if you make it!