White Pizza with Butternut Squash and Prosciutto
It's the perfect combination of sweet and salty.
By Ree Drummond
Jump to recipe
Yields:
4 - 6 serving(s)
Prep Time:
20 mins
Total Time:
1 hr
Take your pizza dough out of the fridge about 30 minutes before you start. Room-temperature dough stretches much more easily.
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Ingredients
- 1
small butternut squash, peeled and halved lengthwise, seeded and thinly sliced into half-moons
- 1
sprig rosemary
- 2 Tbsp.
olive oil
- 1 1/2 tsp.
kosher salt
Black pepper, to taste
- 1 1/2 lb.
refrigerated pizza dough, at room temperature
- 2 cups
shredded whole-milk mozzarella cheese
- 1/4 cup
grated pecorino cheese
- 1 cup
whole-milk ricotta cheese
- 4 oz.
thinly sliced prosciutto, torn into pieces
Directions
- Step 1Preheat the oven to 500˚. Combine the squash, rosemary, olive oil, 1 teaspoon salt and a few grinds of pepper on a rimmed baking sheet. Toss to coat, then spread the squash in a single layer. Roast until just tender but not completely cooked through (the squash will finish cooking on the pizza), about 10 minutes. Remove the squash to a plate; discard the rosemary.
- Step 2Let the baking sheet cool for 5 minutes, then stretch the pizza dough on the pan with your fingers until it reaches the edges. Sprinkle with the mozzarella and pecorino.
- Step 3Combine the ricotta with the remaining ½ teaspoon salt and a few grinds of pepper in a medium bowl.
- Step 4Dollop the ricotta all over the pizza. Scatter the butternut squash on top of the cheese, making sure that some of the ricotta is showing through. Gather the prosciutto into clusters and scatter over the pizza.
- Step 5Bake until the cheese is melted and starting to turn brown in spots and the dough is completely cooked through and golden brown around the edges, 20 to 25 minutes. Let cool for 5 minutes before slicing.
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