This post is sponsored by DeLallo.
There is never a time of day when pizza doesn’t sound good. Breakfast? Sure! Don’t even bother heating it. Lunch? Absolutely. Dinner? Of course. Cold or hot, with or without sauce…even when the toppings aren’t my favorite, it’d be hard to find fault in a cheesy, doughy pie.
But for too long, I was a scrooge about making pizza at home. I blame it on a few failed attempts that resulted in soggy pizza with gummy dough and overpoweringly yeast-y flavor. And making dough was no day at the beach. Lackluster pizzas were always doubly disappointing knowing what a time-consuming hassle the dough was. Thankfully, I found a solution this year that restored my faith in the homemade pizza. It allowed me to start making beauties like this butternut squash pizza with prosciutto, herbed ricotta and sage.
The solution: taking some help from DeLallo.
The DeLallo Pizza Dough Kit is foolproof, and I really needed that. The package contains everything you need to make a truly great dough: yeast, to help it rise, and type “00” flour, a specialty Italian flour that comes from high quality wheat that’s milled to a superfine texture, creating the perfect elasticity for pizza dough. From one kit, you can choose to make 4 10-inch thin, crispy crusts or 2 thicker, chewier crusts (that’s what I did here).
The great thing about it—aside from the perfect crispy/chewy dough turn-out every time—is that you can keep it in your pantry for quite a while. So whenever you’re in the mood for pizza, flatbreads, calzones, focaccia, you’ve got your dough kit ready.
There are endless combinations of sauces, cheeses, veggies, and meats to make a pizza complete—and I have too many favorites to list. One thing I love to do is play with seasonal ingredients, like I did here with fall flavors. This pizza has so much flavor I don’t know where to begin. There’s sweet, nutty, roasted butternut squash, aromatic sage leaves, dollops of creamy herbed ricotta, savory prosciutto, DeLallo Sliced Truffled Mushrooms (an IN-SANELY flavorful marinated mushroom. You have to try them), and a drizzle of syrupy sweet DeLallo Balsamic Glaze.
The flavors going on here are rich and luxurious. Every ingredient complements the next, for the right balance of sweet, savory, creamy, crisp. There’s no other way to say it than—it’s perfect. I chose to make 2 thick crust pies, but I’m thinking this would make a great thin-crusted flatbread to serve as an appetizer for fall parties and holidays.
Here’s exactly how I made it!
Butternut Squash Pizza with Prosciutto, Herbed Ricotta and Sage
- 1 tablespoon finely chopped fresh thyme leaves
- 1 tablespoon finely chopped fresh basil
- 1 tablespoon finely chopped fresh sage
- ½ teaspoon garlic powder
- 2 teaspoons fresh lemon zest
- 1 tablespoon fresh lemon juice
- 1 ½ cups part-skim ricotta cheese
- DeLallo Pizza Dough Kit
- 1 ½ pounds butternut squash peeled and chopped into ½-inch pieces
- 1 tablespoon extra virgin olive oil
- ¼ teaspoon grated nutmeg
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 1 tablespoon chopped fresh sage plus more sage leaves for garnish
- 4 ounces sliced prosciutto
- DeLallo Balsamic Glaze
- For the herbed ricotta, in a medium bowl, combine all ingredients and mix well. Refrigerate until ready to top the pizzas.
- For the pizza dough, in a large bowl, combine the DeLallo flour and yeast packet; use a fork to mix. Add 1 ¼ cups warm water. Stir with a fork until a dough begins to form. Knead by hand for 3 minutes, or until the dough is soft and smooth. Transfer to a clean, lightly oiled bowl and cover tightly with plastic wrap. Allow the dough to rise in a warm place until doubled, about 45 minutes. (After this step, you can refrigerate for use within 1-3 days.)
- Preheat the oven to 400° F. On a large rimmed baking sheet, combine the squash and olive oil and toss to coat. Arrange in an even layer and season with the nutmeg, salt, and pepper. Bake until the squash is tender, 30 to 35 minutes. Add the chopped sage, toss, and set aside.
- Raise the oven temperature to 450˚F.
- Divide the pizza dough into 2 equal portions. Form the pizza by hand on a lightly oiled baking pan or pizza stone.
- Top each dough round evenly with the squash, prosciutto, truffled mushrooms, and dollops of herbed ricotta.
- Bake for 10-15 minutes, or until crust is crispy and golden. Drizzle the top with balsamic glaze and garnish with sage leaves if desired.