Butternut Squash Pizza with Caramelized Onions

This easy no-knead butternut squash pizza is topped with caramelized onions, oven roasted squash and sprinkled with ricotta salata for that Sicilian touch. A delicious combination of sweet and savoury flavors for the perfect autumn pizza!

Butternut squash pizza has been on rotation at our house for a while now on pizza nights. I love the contrasting flavors of this pizza: sweet caramelized onions and oven roasted squash with a generous dusting of ricotta salata when I take it out of the oven for that salty flavor!

And best of all, this pizza with butternut squash could not be any easier to prepare with my easy no-knead pizza dough recipe that can be prepared up to 24 hours ahead.

This squash pizza was inspired by your classic potato pizza topped with thinly sliced potatoes. I decided to replace the potatoes with slices of butternut squash in this autumn inspired pizza. And finally, I added a little Sicilian flavor by topping it with a cascata of ricotta salata at the end of baking.

Butternut Squash Pizza Ingredient List

• Butternut squash: you will use only the narrow part of the squash (the part without the seeds) sliced thinly. Use the rest of the squash to make soup; this butternut squash polenta lasagna recipe or savory squash crostata.
• Oregano: may be replaced with herb of your choice such as rosemary, sage, or thyme.
• Ricotta salata: for topping at the end of baking. You may use Parmigiano; Pecorino Romano or feta (for that salty flavor!) as a substitute.

The following are step by step instructions with images to guide you through this recipe. Please scroll to the end of this post for the detailed printable recipe card.

How to make Butternut Squash Pizza with Caramelized Onions

Prepare the dough

1. In a large bowl, stir together the flour and yeast.

2. Heat water in a sauce pan until lukewarm. Pour the water into the flour mixture and stir until a raggedy dough is formed.

3. Stir in the salt and olive oil.

4. Cover and let sit at room temperature for 6 hours. After 6 hours you have 2 options: shape the dough, add toppings and bake; or refrigerate the dough and use the following day.

Prepare the toppings

1. Thinly slice the onions. Heat 3 tbsp. olive oil in a large skillet over low heat. Add the onions and a pinch of salt.

2. Cook, stirring frequently, until the onions are caramelized (golden brown) for about 40 minutes. Set aside.

3. Trim off the stem end of the butternut squash. Use a vegetable peeler to remove the outer skin of the long, thin part of the squash (the part without the seeds).

4. Use a sharp knife to thinly slice the squash into circles. I used 16 slices of squash for my pizza.

5. Preheat your oven to 400 degrees F, line a baking sheet with parchment paper and brush with olive oil. Place the butternut squash rounds on the prepared baking sheet, brush each slice with olive oil and sprinkle lightly with salt. Bake for 10 minutes.

Assemble the butternut squash pizza and bake

1. Place your oven rack at the lowest setting and preheat oven to 500 degrees F. Lightly brush your 12 inch pizza pan with olive oil. When you are ready to shape the dough, flour your hands generously, reach into the bowl and lift the dough, shape into a ball and place in the bowl once again. Cover and let rest for an additional hour.

2. After an hour, transfer the dough onto a generously floured surface and use your finger tips to press the dough into a 12 inch circle. Carefully transfer the dough onto your pizza pan.

3. Spread the caramelized onions on the dough, leaving a 1-inch border. Top with the cubed mozzarella.

4. Place the baked butternut squash rounds on the pizza, slightly overlapping, to cover the onion/mozzarella mixture. Sprinkle with oregano.

5. Bake for 10 minutes. At this point, if the butternut squash begins to brown too much, place a sheet of foil over the toppings and continue baking for 5 more minutes, or until the crust is golden brown both on top and underneath. Remove from the oven and sprinkle the grated ricotta salata over the top. Cut into wedges and serve hot.

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