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Harvest Butternut Squash And Apple Pizza Recipe

butternut squash pizza
Mike Garten
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Yields: 4 servings
Prep Time: 0 hours 15 mins
Cook Time: 0 hours 15 mins
Total Time: 0 hours 30 mins
1 tbsp.

extra-virgin olive oil, plus more for greasing


shallots, thinly sliced

1/2 lb.

store-bought pizza dough

2 tbsp.

apple butter


Honeycrisp apple, thinly sliced

1 c.

shredded mozzarella cheese

1/2 c.

shredded sharp cheddar cheese


small butternut squash, shaved into ribbons using a vegetable peeler


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

  1. Preheat the oven to 450°F. Grease a baking sheet.
  2. Heat 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.
  3. On 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.
  4. Bake 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.

This recipe originally appeared in The Half Baked Harvest Cookbook.

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