Butternut Squash-Soppressata Pizza Recipe

Name: Butternut Squash-Soppressata Pizza
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 small butternut squash, peeled, seeded and thinly sliced crosswise; 1 tablespoon extra-virgin olive oil, plus more for drizzling; 2 teaspoons honey; 1 teaspoon balsamic vinegar; 1/4 teaspoon red pepper flakes; Kosher salt; 1 pound refrigerated pizza dough, at room temperature; All-purpose flour, for dusting; 12 to 16 sage leaves, torn; 1 1/2 cups shredded Italian four-cheese blend (about 6 ounces); 3 ounces thinly sliced soppressata; 2 tablespoons roughly chopped fresh parsley

Servings: persons

1/2 small butternut squash, peeled, seeded and thinly sliced crosswise
1 tablespoon extra-virgin olive oil, plus more for drizzling
2 teaspoons honey
1 teaspoon balsamic vinegar
1/4 teaspoon red pepper flakes
Kosher salt
1 pound refrigerated pizza dough, at room temperature
All-purpose flour, for dusting
12 to 16 sage leaves, torn
1 1/2 cups shredded Italian four-cheese blend (about 6 ounces)
3 ounces thinly sliced soppressata
2 tablespoons roughly chopped fresh parsley

1
Position racks in the middle and lower third of the oven and put an inverted baking sheet or pizza stone on the middle rack; preheat to 475 degrees F. Toss the squash, olive oil, honey, vinegar, red pepper flakes and 1/2 teaspoon salt on another baking sheet; spread in a single layer.
2
Bake on the lower rack until lightly browned and tender, about 10 minutes.
3
Stretch the dough into a 12-by-16-inch rectangle on a floured surface; transfer to a piece of parchment paper.
4
Top with the roasted squash, sage, cheese and soppressata.
5
Slide the pizza (on the parchment) onto the hot baking sheet or pizza stone.
6
Bake until the cheese is bubbling and the crust is golden, 10 to 12 minutes.
7
Transfer to a cutting board; top with the parsley, drizzle with olive oil and cut into pieces.
8
Photograph by Christopher Testani

268

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/2 small butternut squash, peeled, seeded and thinly sliced crosswise, 1 tablespoon extra-virgin olive oil, plus more for drizzling, 2 teaspoons honey, 1 teaspoon balsamic vinegar, and more.

Yes, Butternut Squash-Soppressata Pizza falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Butternut Squash-Soppressata Pizza

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