Fall Pizza with Sage Pesto, Roasted Butternut Squash, Goat Cheese and Prosciutto

Rainy days make me crave a lot of things. Most of which involve fire places and blankets and hot tea.

But today, tea just won't cut it.

Let me tell you about this pizza.

This isn't your typical pizza.

See, all of the years I spent with my Italian grandmother--and you know, the frequency with which I cook Italian food--mean that sometimes, you have to think outside the box.

Don't get me wrong. I love me some spaghetti with marinara sauce and some plain old margarita pizzas. But what a lot of people fail to realize is that pasta and pizza don't only come in one form. They can be some of the most versatile foods. No, really, I swear.

This go around, I wanted it to feel like Fall... in my mouth. Okay, that sounded weird, even to me.

I'll try again. I love fall, the colors and the flavors and the smell of it all. So when it's cold and dreary outside, sometimes it's nice to be reminded of what you like about this season. The caramelized onions, the roasted butternut squash, the warm creamy goat cheese, the sweet hint of nutmeg, the smooth taste of sage, the crisp bite of salty prosciutto. 

Dear god this pizza is good.

Fall Pizza with Sage Pesto, Roasted Butternut Squash, Goat Cheese and Prosciutto
adapted form here.
Serves 4-6

1 batch of Whole Wheat Pizza Dough

1/2 cup fresh sage leaves, torn1/4 cup toasted pine nuts4 tablespoons olive oil2 tablespoons finely grated parmesan cheese1 1/2 cups butternut squash, cut into small cubes1 1/2 tablespoons olive oil, divided1/4 teaspoon salt1/4 teaspoon pepper1/8 teaspoon nutmeg1 red onion, thinly sliced6 thin slices prosciutto, torn8 ounces fresh mozzarella, shredded 
8 ounces goat cheese, sliced and crumbled

Prepare whole wheat pizza dough and let rise. 

Preheat oven to 375.

While dough is rising, combine sage, pine nuts, grated parmesan cheese, and olive oil in a food processor and blend until combined and smooth. Set aside.

Toss butternut squash with 1 tablespoon olive oil, salt, pepper and nutmeg. Place in one flat layer on baking sheet and roast for about 30 minutes or until tender/soft to the touch. Set aside. 

In a skillet, add the other 1/2 tablespoon of olive oil and onion, sauté until caramelized, stirring occasionally, for 15-20 minutes. 

Once dough has risen and you are ready to assemble pizza, spread pesto all the dough--use as little or as much as you like. I love sage so we used the whole batch. Add butternut squash, onions, and mozzarella. Top with torn prosciutto pieces and goat cheese. Sprinkle with parmesan or sage leaves as optional garnishes. Bake for 25-30 minutes.