Name: Squash & Prosciutto Pizza
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Cuisine: Fusion-Style Italian
Ingredients: Thinly slice ½ lb of peeled winter squash.; Slice up 2 garlic cloves.; Take a bunch of kale, remove stems, and cut into slices.; Use two 7-ounce balls of pizza dough.; Shred 4 oz of fontina cheese.; 1 burrata cheese ball, ready to go.; Grab 8 slices of prosciutto di Parma.; Have olive oil handy to drizzle.; Kosher salt to taste.; A sprinkle of black pepper.

A freshly cooked pizza with roasted squash, kale, burrata, and prosciutto on parchment paper, some slices removed. | recipesclare.com

I'm excited to talk about this go-to winter comfort food. On a frosty night, I whipped up this Winter Squash & Prosciutto Pizza that checks every box—warm, cozy, and packed with awesome seasonal taste. The way the sweet squash, melty burrata, and salty prosciutto play together is just pure magic.

Irresistible Reasons to Try

This pizza takes comfort up a notch. Caramelized winter squash brings that sweet edge, prosciutto comes in with all the salty goodness, and when you hit a spoonful of burrata, it’s like eating a cloud. I crave it all season long.

Topping Choices

Salt & pepper: They bring out all the flavors.
Olive oil: Don’t skimp—quality matters here.
Garlic: The more, the merrier.
Kale: Turns into crunchy bits in the oven.
Winter squash: Thin rounds help it cook up golden and sweet.

Building the Foundation

Olive oil: A quick pour right before baking changes everything.
Prosciutto: Splurge if you can, you’ll notice.
Burrata: Don’t hold back, go for the richest you can find.
Fontina cheese: Grab a block and grate it fresh, so much better.
Pizza dough: Don’t rush, make sure it’s not straight from the fridge.

Squash Comes First

I always start by getting that squash ready. Cut the squash up as thin as you can so it cooks fast. Once those slices get nice brown edges and fill the kitchen with their sweet smell, you know you’re in for something good.

Pizza sliced up and loaded with butternut squash, airy cheese, salty prosciutto, and greens all sitting on parchment. | recipesclare.com

Prep Time

While toppings cook away, I sit back and let the dough lose its chill. I’ve learned that fighting cold dough will drive you nuts. Just be patient—a great slice is worth the wait.

Layering Everything Up

This is where it gets fun—everything comes together now. Fire your oven up as hot as you can and slip a pan in so it gets ripping hot. Pile on the toppings with care, that’s really how you make it shine.

Baking

Once you slide that pizza on the blazing pan, listen for the sizzle. A quick blast—six or eight minutes—and it’s golden and perfect. The crust should show just a few toasty brown patches.

Time to Dig In

Let it hang out for sixty seconds so you don’t scorch your mouth with gooey cheese. Watching people take that first bite is my favorite part—they light right up.

Leftover Tips

If miracles happen and you have extras, just toss them in the fridge. Skip the microwave and reheat slices right on the oven rack to keep them crisp.

Gourmet pizza up-close with squash, spinach leaves, creamy cheese dollops, and slices of prosciutto sitting atop a crunchy looking crust. | recipesclare.com

Switch Things Up

Sometimes I change things by swapping in sweet potato instead of squash or sprinkle on red pepper flakes for a little kick. The basics rock, but it’s fun to change it up now and then.

Making It Work

Be gentle but firm when pulling out your dough—keep holes away! And be quick about decorating the dough when your pan’s hot. Every round you bake makes you better.

Think Ahead

I like doing the prep ahead of time. That way when it’s dinner, I just assemble and bake. It lowers the stress and lets me enjoy it more.

What To Drink

A glass of chilled white or some bubbly water with lemon fits this meal so well. The freshness just makes all those rich flavors extra bright.

Burrata Magic

Burrata is honestly the star here. Once it starts to melt with the toppings, it basically turns into a crazy good creamy sauce.

Hot-out-of-the-oven pizza covered with squash, prosciutto, creamy cheese, and wilted greens. One slice is already gone. | recipesclare.com

Prosciutto Tricks

Sometimes I bake the prosciutto with the pie so it’s all crispy, other times I lay it on after for a soft, silky feel. Both are awesome—try both and pick your winner.

Add More Greens

A handful of chopped fresh herbs over the pizza after baking smells and tastes amazing. I always keep herbs in a kitchen pot just for moments like this.

Crank the Heat

Crank your oven up, don’t be shy. That blast of heat gives you a chewy, crispy crust and stops the toppings from drying out.

FAQs

Yes, you can grab dough from the store—it works fine! And you can freeze the leftovers, but good luck keeping any around for that long.

Why It’s Our Favorite

This Winter Squash & Prosciutto Pizza is a cold-weather staple at our place. It’s homey, classy, and totally mouthwatering. Let it be your next pizza night star—you’ll be glad you did.

Fresh pizza piled with butternut squash, ricotta, spinach, and strips of prosciutto right out of the oven. | recipesclare.com

Frequently Asked Questions

→ Why heat the pans beforehand?: Heating the pans gives the dough a head start toward a crispy bottom by delivering instant high heat when the pizza touches it.
→ Can I try different cheeses?: Fontina and burrata are great, but mozzarella (regular or fresh) works fine as substitutes if you're out of them.
→ What kind of squash should I pick?: Thin slices of butternut, kabocha, or delicata work nicely. Just slice them thin so they roast properly and get slightly sweet.
→ What's the purpose of a pizza peel?: Using a peel helps slide the pizza onto the hot pan quickly and keeps it from sticking or losing its shape.
→ Can I bake it at a lower temperature?: You can, but the best crust comes from baking hot and fast at 550°F, which also melts the cheese beautifully without overcooking the toppings.

Squash & Prosciutto Pizza