Pizza with Butternut Squash, Sage and Prosciutto

Pizza with Butternut Squash, Sage and Prosciutto

Pizza with Butternut Squash, Sage and Prosciutto

Yield: Makes 2 ea. 10-12 in. pizzas


Ingredients

2 each 7-oz. Wood Stone Dough balls
8 oz. butternut squash, peeled and cut into 1/8-in. thick slices
Olive oil
Kosher salt and freshly ground pepper
½ cup fresh sage leaves
4 slices prosciutto (on the thin side)
6 oz. Italian Fontina cheese, grated


Preparation

Oven Temperature: 550-580 degrees

Flame Height: 4

Brush the squash slices with olive oil, lay them on a shallow, flat pan and sprinkle with salt and pepper. Roast in front of flame until slightly caramelized and cooked through, about 3 to 5 minutes.

Pour enough olive oil in a small skillet to cover the bottom and heat it in the center of the oven for 2 minutes. Add the sage leaves and return to the center of the oven for about 30 seconds or until starting to crisp. Drain on paper towels and sprinkle with salt.

To assemble pizza, sprinkle the formed dough with half of the cheese. Place the baked squash over the cheese evenly to about ¾-in. from the edge. Lay the prosciutto slices over that and distribute remaining cheese evenly.

Flame Height: 3.6

Transfer the pizza onto the loading peel and land it just inside the doorway. Once the pizza begins to color nicely on the side closest to the flame (about 2-3 minutes), rotate the pizza 180-degrees using the utility peel and move it closer to the flame. Once the side closest to the flame begins to brown, and the top and bottom of the pizza are evenly colored (30 seconds to 1 minute), remove the pizza from the oven using the utility peel. Transfer the pizza to a cooling screen for about 1 minute to prevent steaming and then move it to a cutting board to slice.

Scatter sage leaves over the pizza before slicing.

 



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