Acorn Squash Skillet Pizza
Acorn Squash Skillet Pizza

In this fall-themed pizza, mashed acorn squash stands in for the sauce. You must plan ahead, as the squash takes about 30 or 40 minutes to roast in the oven, and the red onions about the same amount of time to cook, but the results are worth your time. Because it’s baked in a skillet, the dough develops a crispy crust on the outside but stays pillowy in the center, which is the perfect base for the sweet acorn squash, soft caremlized onions, salty prosciutto, and honey drizzle.

Acorn Squash Skillet Pizza

Acorn Squash Skillet Pizza
Prep Time 20 minutes
Cook Time 36 minutes
In this fall-themed pizza, mashed acorn squash stands in for the sauce. You must plan ahead, as the squash takes about 30 or 40 minutes to roast in the oven, and the red onions about the same amount of time to cook, but the results are worth your time. Because it's baked in a skillet, the dough develops a crispy crust on the outside but stays pillowy in the center, which is the perfect base for the sweet acorn squash, soft caremlized onions, salty prosciutto, and honey drizzle.
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Course Main Course
Servings 8

Ingredients
 

  • 1 pound (16 ounces) pizza dough, at room temperature
  • 1 large acorn squash, about 1 1/4 pounds
  • 1 teaspoon kosher salt, divided use
  • 2 tablespoons extra virgin olive oil
  • 1 large red onion, about 1 pound, coarsely chopped
  • 2 garlic cloves, sliced
  • 4-6 fresh sage leaves, chopped
  • cup freshly grated parmigiano reggiano
  • 4 slices prosciutto
  • freshly cracked black pepper and flakey sea salt
  • honey for drizzling

Instructions
 

  • Begin by roasting the squash. Preheat your oven to 375 F. Cut the squash in half and remove the stem and remove the seeds. Place the halves on a parchment lined baking sheet brushed with a little oil cut side down. Roast until soft, about 40 minutes. Remove from the oven and when cool enough to handle, scoop the flesh from the skin. Mix it with ½ teaspoon salt and set aside.
  • While the squash is roasting, caramelize the onions. Pour the olive oil into a large skillet with a lid and warm over medium heat. Add the onions, garlic and sage along with the remaining ½ teaspoon of salt and cook, stirring occasionally, for 8-10 minutes. Put the lid on, reduce the heat and continue to cook, stirring every once in a while, until the onions are meltingly soft, about another 20-30 minutes. If the onions dry out too much before they are finished, add a little water to keep them moist.
  • Pour the remaining 2 tablespoons of olive oil into a 12-inch cast iron skillet. Place the dough in the pan, coat it with the oil then turn the dough so the oiled side is up. Stretch it out so that it comes up the sides of the pan by about a half-inch. Spread the acorn squash evenly on top of the dough, then top with the caramelized onions. Scatter the cheese over the top, layer the prosciutto then place in the still hot 375 F oven. Cook for 20-25 minutes until the dough is cooked through and the prosciutto is crispy.
  • Remove from the oven and top with plenty of freshly cracked black pepper, a sprinkle of flakey salt, and a drizzle of honey (about one tablespoon). Serve warm.
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