I personally think any pizza is a beautiful sight to behold, but AUTUMN pizza is on a whole other level. The colors, flavors, + textures of this pizza are out of control amazing and I've already made this dinner twice in the past couple of weeks! We have been getting fresh butternut squash at the farmer's market every week for the past couple of months, so I'm always looking for new and unique ways to cook it so we can get our fill this fall. This pizza is also super simple to make and you can get ALL the ingredients at your local Trader Joe's. I especially prefer their ready-to-bake garlic and herb pizza dough, pesto sauce, and their already peeled and sliced butternut squash (a super easy shortcut for those who want to make this dinner even easier!). Here's a full list of what you need to get started:
16 oz pizza dough (I love Trader Joe's garlic + herb pizza dough- available in the refrigerated section by the cheeses!)
16 ounces shredded Mozzarella cheese
1/2 cup pesto sauce
4 tablespoons butter
1/3 cup chopped red onion
2 lbs. chopped butternut squash (Trader Joe's sells this already peeled + chopped in the vegetable section!)
4 oz prosciutto
3 cups kale
1/2 cup olive oil
1/4 cup balsamic vinegar
1/2 cup pine nuts
salt and pepper
crush red pepper flakes
1. Preheat the oven to 450 degrees.
2. In a bowl, toss your chopped onion, butternut squash, and pine nuts in 1/4 cup olive oil and 1/4 cup balsamic vinegar and 1 teaspoon each salt and pepper. Stir until combined.
3. Spread this mixture onto a baking sheet and roast in the oven at 450 degrees until lightly browned (about 15-20 minutes).
4. While your veggies are roasting, roll out your pizza dough on a well floured surface and then spread it across a rectangular baking sheet.
5. In a small saucepan melt your butter and then add the pesto sauce to it. Stir until well combined.
6. Carefully spread the pesto sauce/butter mixture across your pizza dough, leaving the edges uncovered for the crust.
7. Top the sauce with 3/4 of your mozzarella cheese.
8. Add the prosciutto, tearing it into small pieces and spreading it evenly throughout the pizza.
9. Next add the roasted butternut squash, onion, and pine nuts also spreading them out evenly over the pizza.
10. Top with the rest of the cheese and place in the oven for 15-20 minutes until the cheese begins to bubble and brown.
11. Toss the kale with the remaining olive oil and 1 teaspoon each salt and pepper, as well as a sprinkle of red pepper flakes.
12. Pull the pizza out of the oven just 2-5 minutes before it is finished cooking and sprinkle the kale across the top.
13. Continue cooking until the edges start to brown and the kale starts to crisp up.
14. Remove from the oven when cooking is complete, let cool slightly, and place on a cutting board to slice.
How gorgeous are those fall colors?! This crust is SO flavorful and crisps up perfectly on the edges. I love the texture and flavor the crispy kale adds as a topping and tossing it with the olive oil and spices really takes it up a notch. The butternut squash adds just a touch of sweetness which is perfectly complimented by the brightness of the red onion. This is a perfect fall dish that you can whip up quickly and easily whether it's for a weeknight dinner or to snack on while watching football on the weekends. I can't think of an autumn meal much tastier than this!