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This Roasted Butternut Squash Prosciutto Pizza with Caramelized Onions is the perfect autumn pizza for any night of the week. Fresh pizza dough topped with cider caramelized onions, three kinds of cheese (YUM), salty, crispy prosciutto, and spicy sage roasted butternut squash. Bake until the cheese is melted and bubbly, and the prosciutto is perfectly crisp. The key to this pizza is to bake it on a sheet pan at a high temp until the crust becomes just a little crisp and the cheese is melty. As soon as the pizza comes out of the oven, slice, eat, and ENJOY. Every last bite of this pizza is delicious and will leave you wanting more. It’s savory, a touch spicy, and the perfect mix of fall flavors.

overhead photo of Roasted Butternut Squash Prosciutto Pizza with Caramelized Onions

I love a Monday pizza. It’s just good food on a day of the week that doesn’t always feel that special. Pizza on Monday is something to look forward to. Not only that, it’s something fun to do to…assuming you have fun making pizza, which I definitely do!

Little Monday story for you? I was lucky enough to be able to make the third round of this pizza with my sister, Asher, on Saturday night.

She’d been asking if I’d make pizza with her for a couple of days but work things kept getting in the way. I’m so happy we were able to find some time to carve out. Making pizzas with her was surely the highlight of my weekend. She’s the sweetest (but don’t worry, she does have her “sassy” moments too). I had fun helping her push the dough out into the “perfect” pizza with a nice thick crust, just the way she loves it most. I love that I get to be one to teach her how to cook and bake. It’s so much fun helping her and watching her in the kitchen. She’s not nearly as interested in cooking as I was at her age (she just turned 12). But we do have fun cooking together!

She topped her pizza the classic way with tomato sauce, cheese, and pepperoni, while I opted for this fall pizza.

Both are delicious, but mine wins…100% this pizza wins. It is so DELICIOUS!

overhead prep photo of Roasted Butternut Squash after baking

Start with the dough.

I like to use my homemade pizza dough recipe from the HBH Super Simple cookbook. It’s the easiest to make and truly delicious. If you can think a few hours ahead of time, I’d recommend making your own dough. If not, store-bought pizza dough works great too (Whole Foods and Trader Joe’s both have great options)!

For those of you who prefer a thicker crust pizza, I recommend using closer to three-quarters or even one pound of pizza dough. I prefer a thinner crust, so I only use a half-pound of dough.

overhead prep photo of Caramelized Onions in skillet

Now, let’s make some pizza.

First up, start preheating your oven. You’ll want to get it pretty hot. And if you have a pizza stone, start preheating it!

Now grab that ball of pizza dough and place it on an oiled quarter sheet pan (or a sheet pan of similar size). Let it rest, the longer you can let the dough sit on the pan, the better. Fifteen to thirty minutes will do the trick. This allows the dough time to get puffy, and creates wonderful air pockets.

While that dough is resting, roast up the butternut squash. I love to make the squash spicy with just a touch of heat. I toss it with honey, sage, cinnamon, cayenne, and a pinch each of fennel red pepper flakes too. Roast everything up until it is just tender, it will finish cooking on top of the pizza.

prep photo of Roasted Butternut Squash Prosciutto Pizza before baking

Onto the onions. These are not your typical caramelized onion. Instead of caramelizing the onions in the traditional manner, with sugar, I like to use apple cider. The sweetness from the cider helps the onions take on a really deep golden color while also adding a nice spiced cider flavor. It’s kind of sweet, kind of savory…and kind of really good.

Hear me out. I know it may sound odd, but something about the savory onions and the sweet cider, together with the roasted squash and cheese is just so delicious.

And you guys? It really is the onions combined with the roasted squash that make this pizza so good. It’s all things savory, salty, and spicy, mixed with a touch of autumn sweetness.

overhead photo of Roasted Butternut Squash Prosciutto Pizza with Caramelized Onions

Assemble and bake.

Push the dough out onto the baking sheet, add the onions, the cheese, the prosciutto, and all the roasted squash. Bake in the upper position of the oven (this is key), and in less than fifteen minutes you’ll have amazing pizza.

And your kitchen will smell incredible. The squash roasting away with the onions is such a warming and delicious scent.

overhead close up photo of Roasted Butternut Squash Prosciutto Pizza with Caramelized Onions

As soon as the pizza comes out of the oven, slice, and eat. The onions are jammy, the cheese is warm and melty, the squash is spicy and roasted, and the prosciutto is salty and crisp. All together it’s beyond good…think roll your eyes back, go for that second (or third) slice, GOOD.

Most importantly, you’ll have a delicious pizza to enjoy for dinner, turning your average weeknight into something fun and special. That we can all look forward to!

overhead close up photo of Roasted Butternut Squash Prosciutto Pizza with Caramelized Onions

Looking for other easy pizza recipes? Here are a few ideas: 

Roasted Mushroom Kale Pizza

Easy Sheet Pan Tomato Herb Pizza

Artichoke Pesto and Burrata Pizza with Lemony Arugula

French Onion Mushroom Pizza

Lastly, if you make this Roasted Butternut Squash Prosciutto Pizza with Caramelized Onions, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Roasted Butternut Squash Prosciutto Pizza with Caramelized Onions

Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6
Calories Per Serving: 421 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Ingredients

Instructions

  • 1. Position the oven rack in the upper 1/3 position. Preheat the oven to 425° F. If you have a baking stone, start preheating it.
    2. Place the ball of pizza dough on a lightly oiled quarter sheet pan. Lightly drizzle olive oil on top of the dough ball. Cover with plastic wrap and let rest.
    3. On a baking sheet, toss together the olive oil, butternut squash, honey, sage, cinnamon, cayenne, and a pinch each of crushed red pepper flakes, salt, and pepper. Roast for 15-20 minutes, until the squash is just tender and remove from oven. Increase the heat to 500° F.
    4. Meanwhile, caramelize the onions. Melt the butter in a large skillet over medium-high heat. Add the onions and cook 3 minutes, until softened. Add half the apple cider, season with salt and pepper and continue cooking another 5 minutes, until the cider has mostly evaporated. Add the remaining cider and cook another 5 minutes or until the onions are golden and caramelized. Add a pinch of crushed red pepper, cook another minute. Remove from the heat.
    5. To assemble. Remove the plastic wrap. Gently press the dough until it covers the entire sheet pan. Drizzle the dough lightly with olive oil. Top with the onions, you may not need them all. Add the cheese, then the prosciutto. Arrange the butternut squash on top.
    6. Slide into the preheated 500° F oven and bake for 10 minutes, rotate the pizza, and bake another 3-5 minutes or until the crust is golden and the cheese has melted. Top the pizza additional crushed red pepper flakes. ENJOY! 

Notes

Quarter Sheet Pan: this is the exact USA Quarter Sheet Pan I use. You can use any sheet pan you have that's of similar size, it does not need to be exact. 
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overhead close up photo of Roasted Butternut Squash Prosciutto Pizza with Caramelized Onions

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Comments

  1. 5 stars
    This was great! My first time making sheet pan pizza (or any pizza on my own, really). I eye-balled the amounts for the toppings (squash, onion, and prosciutto) and ended up using way less. Roughly same amount of cheese (no fontina, so used gruyere). And added balsamic on top like another commenter suggested. Loved it!

    1. Hey Heather,
      Fantastic!! I am thrilled to hear that this recipe was a winner, thanks so much for making it! xTieghan

  2. 5 stars
    Went wild with this pizza and decided to make it with your homemade pizza dough recipe from your book.

    AMAZING.

    Might try to do a garlic oil sauce for the base next time, but as it is, it’s super delicious.

  3. 5 stars
    I never post comments to recipes but this has to be one of the most incredible pizza recipes I’ve ever tasted. My husband and I were absolutely shook! Tempted to make this again tonight – honestly the combo of ingredients and the cheeses was insane. I think I did a touch more Mozarella + Fontina cheese than recipe called for and it was almost like an alfredo sauce. Honestly make this right away it will change your life.

    1. Hey Hillary,
      I love to hear that this recipe was a winner, thanks so much for testing it out! Have a great week! xTieghan

    1. Hi Kiarra,
      Wonderful! I am thrilled to hear this recipe was enjoyed, thanks for giving it a go! Happy New Year!🎆 xTieghan

  4. I’ve made this twice and its always delicious. The one minor tweak I make is to drizzle a little balsamic vinegar over the top after it comes out of the oven. It really makes a difference.

    1. Hi David,
      Thank you so much for making this recipe, I am so glad to hear it was enjoyed! Merry Christmas!🎄🎁 xT

  5. 5 stars
    It’s hard to pick a favorite recipe when all of her recipes are so dang good – but this one might be it. I used Joanna Gaines pizza dough recipe and made this. I ended up going back to the store and making a second pizza the next day because it was so good!

    1. Hey Julia,
      Awesome! I am thrilled to hear that this recipe was enjoyed, thanks a lot for making it. Happy Holidays!❄️ xT

  6. 5 stars
    Hey Tieghan,

    I made this pizza last night for the first time. We had some friends over and I was a little nervous making it for the first time with guests but it came out fabulous! We all loved every single bite. My husband took a piece of the squash when it came out of the oven and thought it could use more seasonings but I told him to wait until the pizza was finished as I knew all of the flavors would meld and I was right! He said he wouldn’t change a thing. We make pizza every Friday night and he’s looking forward to this one becoming a regular. Our friends asked me to send them the recipe, so I’ll send them your blog. As a side, I made your Spiced Honey Bourbon Old Fashioned and we all loved it (and I don’t like bourbon!) – simply delicious!! It was perfect for a cold, fall New England evening!

  7. 5 stars
    It is a cool day here in New England and football sunday! I made this with a couple of adjustments. I used the trader joes fresh garlic and herb dough and their quattro formaggio cheese which isa mix of shredded parm, asiago, fontina and mild provolone because that is what I had in the fridge. It is absolutely scrumptious! Yummy!

    1. Hey Nancy! This is awesome, I’m so happy to hear this recipe turned out the way you’d hoped! 🙂 xTieghan

  8. 5 stars
    my boyfriend and i absolutely love this pizza. i first found this recipe in the fall last year and it’s one of our favorite seasonal pizzas! I make it almost once a week while butternut squash is in season, so I figured i’d leave a review – totally 5 stars, would give more if i could!

  9. 5 stars
    So so good! First time eating prosciutto on pizza and it was amazing! I did use a store bought pizza dough to save some time since I had to work until 6, still worked out great! The flavors blend so well and I will be making again!

  10. 5 stars
    This was perfect. We subbed out a GF pre-made crust- but the flavors were outstanding. Can’t wait to try more of your pizza creations.

  11. 5 stars
    It’s a cool day in the SF Bay Area, so I’m super excited to finally attempt this recipe! I’m very much a novice when it comes to making pizzas––it’ll be my 4th attempt at homemade pizza dough. In the past, I used a cast iron griddle as a pizza stone that I preheated in the *bottom* third of the oven. I assembled my pizza on a piece of parchment, then slid it onto the stone, parchment and all, and that’s worked well for me. However, I gather this recipe is made in a sheet pan. This may seem like a dumb question, but does the sheet pan go directly on the pizza stone positioned in the *top* third of the oven? Or can I skip the sheet pan and use my parchment/stone technique? TIA
    PS I’ve given this a 5-star rating prior to actually trying the recipe because I’m that confident I know it’ll be fabulous!

    1. Hi there! Sounds like the perfect day for a pizza! You can definitely skip the sheet pan and use your parchment/stone technique. I hope you love it! xTieghan

  12. 5 stars
    This is amazing! I’m not the biggest fan of prosciutto but cooking it makes a great complement on the pizza 🙂 I also replaced the pizza with pita flatbread, used just mozzarella, + mushrooms and it turned out super yummy and great! Super easy too!