White Pizza with Butternut Squash and Prosciutto Recipe
Creamy cheese and crisp cured ham meet roasted fall vegetables for an elevated meal.
The Perfect Fall Pizza: White Pizza with Butternut Squash and Prosciutto
When autumn arrives and butternut squash fills the markets, there’s no better way to celebrate the season than with a gourmet white pizza that combines sweet, roasted squash with salty, crispy prosciutto. This white pizza with butternut squash and prosciutto transforms your typical pizza night into a sophisticated culinary experience that captures all the flavors of fall in every bite.
Unlike traditional red sauce pizzas, this white pizza relies on a creamy base of seasoned ricotta cheese, complemented by melted mozzarella and sharp pecorino. The butternut squash is pre-roasted to achieve the perfect tender texture, while torn prosciutto adds a delightful salty contrast. The combination creates a harmonious blend of flavors that’s both comforting and elegant.
Understanding White Pizza: A Canvas for Seasonal Flavors
White pizza, or pizza bianca, originated in Italy and represents a departure from the tomato-based pizzas most people know. Instead of marinara sauce, white pizzas use olive oil, garlic, herbs, and various cheeses as the foundation. This approach allows other ingredients to shine, making it perfect for showcasing seasonal produce like butternut squash.
The beauty of white pizza lies in its versatility and the way it highlights each ingredient’s unique characteristics. Without the dominant flavor of tomato sauce, you can appreciate the subtle sweetness of roasted butternut squash, the creamy richness of ricotta, and the complex saltiness of aged prosciutto. Each component plays a crucial role in creating a balanced, sophisticated flavor profile.
Essential Ingredients for Perfect Results
Success with this white pizza recipe starts with selecting quality ingredients. Each component contributes to the overall flavor and texture, so choosing the right products makes a significant difference in the final result.
Butternut Squash Selection and Preparation
Choose a small to medium butternut squash that feels heavy for its size with a matte, tan skin free from soft spots or blemishes. The squash should have a firm neck and rounded bottom. When preparing, peel carefully with a sharp vegetable peeler, then halve lengthwise and scoop out the seeds. Slice into thin half-moons, approximately 1/4-inch thick, to ensure even cooking.
Cheese Combinations That Work
This recipe uses three types of cheese, each serving a specific purpose. Whole-milk ricotta provides the creamy base and should be well-drained to prevent a soggy pizza. Shredded whole-milk mozzarella melts beautifully and creates those desirable cheese pulls, while grated pecorino adds sharp, nutty notes that complement the sweet squash perfectly.
Prosciutto Quality Matters
Invest in good-quality prosciutto di Parma or similar aged Italian ham. The meat should be sliced paper-thin and have a deep pink color with white fat marbling. Avoid pre-packaged options when possible, as freshly sliced prosciutto has better flavor and texture. The saltiness of the prosciutto balances the sweetness of the butternut squash beautifully.
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Step-by-Step Cooking Instructions
Creating this gourmet pizza requires careful timing and technique. Following these detailed steps ensures perfect results every time.
Preparing the Butternut Squash
Preheat your oven to 500°F, which provides the high heat necessary for both roasting the squash and baking the pizza. Combine the sliced butternut squash with fresh rosemary, olive oil, salt, and black pepper on a rimmed baking sheet. Toss thoroughly to ensure every piece is coated with oil and seasonings.
Spread the seasoned squash in a single layer, avoiding overcrowding which would cause steaming instead of roasting. Roast for about 10 minutes until the squash is just tender but not completely cooked through. This partial cooking prevents the squash from becoming mushy on the pizza while ensuring it finishes cooking during the final bake.
Pizza Dough Preparation Tips
Remove your refrigerated pizza dough from the fridge 30 minutes before use. Room-temperature dough stretches much more easily and is less likely to spring back when shaped. This timing is crucial for achieving a thin, even crust that won’t become soggy under the cheese and toppings.
After removing the roasted squash from the baking sheet, allow it to cool for 5 minutes. This cooling period prevents the dough from cooking too quickly when you place it on the warm pan. Stretch the dough gently with your fingers, working from the center outward until it reaches the edges of the baking sheet. Don’t worry about achieving perfect uniformity – rustic edges add character to homemade pizza.
Assembling Your White Pizza
Begin with the cheese foundation by sprinkling the mozzarella and pecorino evenly over the stretched dough. This cheese layer acts as a barrier that prevents the ricotta from making the crust soggy. In a medium bowl, combine the ricotta with the remaining salt and a few grinds of black pepper, mixing until smooth and well-seasoned.
Dollop the seasoned ricotta mixture all over the pizza using a spoon, leaving some areas where the mozzarella shows through. This creates visual interest and ensures every bite has a good balance of cheeses. Scatter the roasted butternut squash over the cheese, distributing it evenly but allowing some ricotta to remain visible.
Finally, gather the prosciutto into loose clusters rather than laying it flat. This technique creates pockets of concentrated flavor and prevents the delicate meat from becoming tough during baking. The clusters will crisp slightly in the oven while maintaining tender centers.
Baking Techniques for Perfect Results
Bake the assembled pizza at 500°F for 20 to 25 minutes, watching for visual cues that indicate doneness. The cheese should be melted and starting to turn golden brown in spots, creating those coveted caramelized flavors. The crust edges should be golden brown and sound hollow when tapped, indicating the dough is completely cooked through.
High-heat baking is essential for achieving the proper crust texture and cheese browning. If your oven runs cool, consider using a pizza stone preheated for at least 30 minutes, or place your baking sheet on the bottom oven rack for maximum heat exposure.
Serving and Presentation Ideas
Allow the finished pizza to cool for 5 minutes before slicing. This brief resting period helps the cheese set slightly, making cleaner cuts and preventing all the toppings from sliding off. Use a sharp pizza wheel or large knife to cut into squares or traditional triangular slices.
For an elevated presentation, garnish with fresh arugula leaves, a drizzle of high-quality olive oil, or a sprinkle of freshly cracked black pepper just before serving. The peppery arugula provides a nice contrast to the rich cheese and sweet squash, while good olive oil adds another layer of flavor complexity.
Variations and Customization Options
While this recipe is delicious as written, there are several ways to customize it based on your preferences or dietary needs. Consider adding caramelized onions for extra sweetness, or include toasted pine nuts for textural contrast and nutty flavor. Fresh sage leaves, added in the final few minutes of baking, provide an earthy aroma that pairs beautifully with butternut squash.
For those who prefer more protein, consider adding cooked Italian sausage or pancetta alongside the prosciutto. Vegetarians can omit the prosciutto entirely and add roasted mushrooms or caramelized fennel for umami depth. A light sprinkle of red pepper flakes adds heat that complements the sweet squash.
Storage and Reheating Instructions
Leftover pizza can be stored in the refrigerator for up to 3 days in airtight containers or wrapped tightly in aluminum foil. For best results when reheating, use a hot skillet over medium heat for 2-3 minutes to crisp the bottom, then cover to melt the cheese. Alternatively, reheat in a 350°F oven for 8-10 minutes until warmed through.
Avoid microwaving, which makes the crust soggy and doesn’t properly heat the toppings. If you have leftover roasted butternut squash, it makes an excellent addition to salads, grain bowls, or pasta dishes throughout the week.
Nutritional Benefits of Butternut Squash
Beyond its delicious flavor, butternut squash provides significant nutritional value. It’s rich in vitamin A, supporting eye health and immune function, and contains substantial amounts of vitamin C, potassium, and fiber. The natural sweetness comes from beneficial complex carbohydrates that provide sustained energy.
The combination of healthy fats from olive oil and cheese, protein from prosciutto, and complex carbohydrates from the squash and pizza dough creates a well-balanced meal that’s both satisfying and nutritious.
Frequently Asked Questions
Can I use frozen butternut squash instead of fresh?
While fresh butternut squash provides the best texture and flavor, you can use frozen squash in a pinch. Thaw completely and pat dry before roasting. Reduce the roasting time to 5-7 minutes since frozen squash tends to be more tender.
What can I substitute for prosciutto?
Pancetta, serrano ham, or even crispy bacon make excellent substitutes for prosciutto. For a vegetarian option, try roasted mushrooms or caramelized onions to add savory depth.
Can I make my own pizza dough?
Absolutely! Homemade pizza dough will work perfectly with this recipe. Just ensure it’s at room temperature before stretching and follow the same assembly and baking instructions.
How do I prevent a soggy pizza crust?
Pre-roasting the butternut squash removes excess moisture, and using well-drained ricotta prevents sogginess. Make sure your oven is fully preheated to 500°F before baking, and don’t overload the pizza with toppings.
Can I prepare components ahead of time?
Yes, you can roast the butternut squash up to 3 days in advance and store it refrigerated. The seasoned ricotta mixture can also be prepared a day ahead. Assemble and bake the pizza just before serving for best results.
References
- https://www.thepioneerwoman.com/food-cooking/recipes/a32613045/white-pizza-with-butternut-squash-and-prosciutto-recipe/
- https://www.thepioneerwoman.com/food-cooking/meals-menus/g32945445/butternut-squash-recipes/
- https://www.thepioneerwoman.com/food-cooking/meals-menus/g62707944/winter-squash-recipes/
- https://www.thepioneerwoman.com/food-cooking/meals-menus/g40177518/pizza-recipes/
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