This pizza is sweet, salty, and ridiculously GOOD! Roasting the Butternut Squash with Fresh Thyme and Real Maple Syrup makes it caramelize like candy and you'll be lucky you don't eat it all right off the pan before it hits the pizza. Seriously! The best part is you can prep the ingredients ahead of time and assemble the pizza right before you want to eat. Pro tip: Even though this vegetarian recipe is perfect as is- for you meat eaters out there, Prosciutto is amazing on this!
Ingredients: Yields 2 Pizzas
1 Dough Round (Store bought is easy and convenient) ** Pizza Dough Recipe coming SOON
1 Medium sized Butternut Squash; peeled and cubed into 1" pieces (about 2 cups)
1 Large Yellow Onion
3 Tbsp. Real Maple Syrup
1/2 Cup Creme Fraiche
4-5 Sprigs of Fresh Thyme
10-12 Fresh Sage Leaves
1 Cup Shredded Whole Milk Mozzarella
1 Tablespoon Butter
Olive Oil
Salt and Coarse Black Pepper
Heat oven to 400 degrees. This is a great time to place dough in a lightly oiled bowl covered with a damp towel to come to room temperature while prepping toppings.
In a large non stick pan, heat about 1 tablespoons of olive oil and 1 tbsp. Butter on low heat and add thinly sliced onions. Cook on low not to brown too quickly. To caramelize fully this will take about 45 minutes.
On a sheet pan lined with parchment paper, toss the cubed Butternut Squash in Olive Oil (about 2 tablespoons). Lay the squash in a single layer and drizzle Maple Syrup over the cubes and place sprigs of Fresh Thyme over that.
Bake for 20 minutes then using a spatula, toss the squash and then cook another 20 minutes. Remove from oven and let cool.
Turn oven temperature up to 500 degrees. If using a pizza stone, now is when you should preheat it.
On a lightly floured surface, roll dough out into a thin crust. Transfer to sheet pan lined with parchment paper or pizza stone and cook for 5 minutes. Remove from oven to top with ingredients.
Using a spoon, spread out the creme fraiche into a layer over the crust. (Since the dough is hot, it will liquify and be super easy to spread). Then add Roasted Butternut Squash and Caramelized Onions. Sprinkle with Shredded Mozzarella and Sage leaves.
Bake for 6-8 minutes or until cheese is melted. For an extra crispy crust, cook closer to 8-10 minutes.
Serve immediately. Enjoy!
Please be sure to comment any & all feedback below! Share your pictures on my social media pages using hashtag #saltsandseasons I hope you devour this pizza and want to make it again right away like I did!!
-Alexandra
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