This recipe originally appeared in The Half Baked Harvest Cookbook.
Harvest Butternut Squash And Apple Pizza Recipe
By Tieghan Gerard of Half Baked Harvest
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- Yields:
- 4 serving(s)
- Prep Time:
- 15 mins
- Cook Time:
- 15 mins
- Total Time:
- 30 mins
Ingredients
- 1 tbsp.
extra-virgin olive oil, plus more for greasing
- 2
shallots, thinly sliced
- 1/2 lb.
store-bought pizza dough
- 2 tbsp.
apple butter
- 1
Honeycrisp apple, thinly sliced
- 1 c.
shredded mozzarella cheese
- 1/2 c.
shredded sharp cheddar cheese
- 1/2
small butternut squash, shaved into ribbons using a vegetable peeler
- 8
fresh sage leaves
- 3 oz.
thinly sliced prosciutto, torn
Kosher salt and freshly ground pepper
Crushed red pepper flakes
- 2 oz.
blue cheese, crumbled (optional)
Honey, for drizzling
Fresh thyme leaves, for serving
Directions
- Step 1Preheat the oven to 450°F. Grease a baking sheet.
- Step 2Heat the 1 tablespoon of olive oil in a medium skillet over high heat. When the oil shimmers, add the shallots and cook until fragrant, 2 to 3 minutes. Remove the skillet from the heat.
- Step 3On a lightly floured work surface, roll out the dough to a ¼-inch thickness. Carefully transfer the dough to the prepared baking sheet. Spread the apple butter over the dough, leaving a 1-inch border. Add the sautéed shallots and the apple slices. Layer on the mozzarella and cheddar, then top with the butternut squash, sage, and prosciutto. Season the pizza with a pinch each of salt, pepper, and red pepper flakes and sprinkle the blue cheese (if using) on top.
- Step 4Bake until the crust is golden and the cheese has melted, 10 to 15 minutes. Drizzle with honey and sprinkle with thyme to finish. Slice and serve.
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