Trending Recipe: Butternut Squash Pomegranate Pizza
Recipe type: pizza
  • 9-13 ounce dough
  • 7 ounces shredded whole-milk mozzarella
  • 2 ounces caramelized onions
  • 2 ounces sliced smoked pancetta
  • 5 ounces butternut squash purée
  • ½ ounce pomegranate
  • 2 ounces ricotta in a pastry bag
  • 5 fresh sage leaves
  • Butter
  • Salt & pepper, to taste
  • 1 medium size butternut squash
  • 1 ounce unsalted butter
  • ¼ ounce brown sugar
  • Salt & pepper, to taste
  1. Pre-heat oven to 525F.
  2. Slice butternut squash in half.
  3. Using a knife, poke the inside of both halves of the squash 6 to 8 times.
  4. Salt, pepper and wrap in foil.
  5. Place onto a ½ sheet pan and place into your oven.
  6. Bake until soft.
  7. Carefully take your squash out of the oven and let cool.
  8. Then unwrap, discard the seeds and scoop out the inside of the butternut squash.
  9. Place the cooked squash into a container and add butter, brown sugar, salt and pepper.
  10. Purée with a hand-held blender and set aside.
  11. Once the squash is slightly cooled place it into a pastry bag.
  12. In a non-stick sauté pan over medium heat, cook the smoked pancetta in a brown butter sauce with sage. Be very careful, the pancetta will pop in the butter while cooking.
  13. Baste the pancetta with the brown butter sauce; set aside and let cool.
  14. Shape and stretch the pizza into a 12- to 13-inch circle.
  15. Add mozzarella and caramelized onions.
  16. Using tongs, take the pancetta out of the brown butter sage sauce and evenly place it on your pizza. Place pizza into the oven.
  17. When pizza is finished cooking, take pizza out of the oven.
  18. Cut into six slices.
  19. Finish with dollops of ricotta, butternut squash purée, pomegranates, salt, pepper and serve.
Recipe by Pizza Today at