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Butternut Squash Pizza, in the round.

Butternut Squash Pizza

I used a David Tanis recipe for my pizza dough, but used half all purpose flour, and half whole wheat. INGREDIENTS 2 teaspoons/5 grams dry active yeast 4 ½ cups/625 grams all-purpose flour, plus extra for dusting 2 teaspoons/5 grams kosher salt 2 tablespoons/30 milliliters olive oil PREPARATION Put 1 ¾ cups/420 milliliters lukewarm water in a mixing bowl (use a stand mixer or food processor if you prefer). Sprinkle yeast over water and let dissolve, about 2 minutes. Add flour, salt and olive oil and mix well until flour is incorporated and dough forms, about 5 minutes. It may look a little rough or pockmarked. Lightly dust a work surface with flour. Turn dough out onto surface and knead lightly until it looks smooth, 3 to 4 minutes. Cut dough into 4 equal pieces, about 8 ounces/225 grams each. Wrap dough pieces individually in resealable zipper bags and refrigerate for several hours or, for best results, overnight; you can also freeze it for future use. (You can skip this rise in the refrigerator and use the dough right away, but this cool, slow rise makes it easier to stretch and gives the pizza a crisper texture and more nuanced flavor.) To use dough, form each piece into a smooth, firm ball, and place on a flour-dusted or parchment-lined baking sheet. (If you froze the dough, leave it at room temperature for several hours first, or defrost overnight in the refrigerator.) Flour lightly, cover loosely with plastic wrap and top with a kitchen towel. Leave to rise in a warm spot until doubled in size, about 30 minutes. Each dough ball with make a 10-inch diameter pizza.
Course Pizza
Cuisine American
Author Alice Waters


  • 1 butternut squash about 1 pound
  • Olive oil
  • Salt and pepper
  • 2 cloves garlic
  • Pizza dough for 1 pizza
  • ¼ cup grated mozzarella cheese
  • ¼ cup grated Gruyere cheese
  • 12 sprigs parsley
  • 20 sage leaves
  • ½ lemon


  1. Preheat the oven to 400 degrees F.
  2. Slice off the top of the squash about ½ inch under the stem and slice just enough off the bottom to remove the remnants of the withered flower stem; be careful not to cut into the seed cavity. Split the squash in half crosswise just above the bulge. Stand each half end up ad carefully cut away all the skin. Cut each portion in half lengthwise and scoop the seed and fiber from the lower half with a spoon. Cut the quarters cross-wise int ¼ inch slices. The upper portions will yield half-moon slices, and the lower sections elongated C shapes.

    Preparing the squash, photo 2.
  3. Brush the slices with olive oil, season with salt and pepper, and arrange them in one layer on a baking sheet. Roast in the oven for 30 to 60 minutes, checking from time to time. The roasting time will vary according to the sugar and moisture content and the density of the squash. It is done when lightly browned and tender to the touch.
    Preparing the squash, photo 6.
  4. Meanwhile, peel and chop the garlic finely, and add to about ¼ cup olive oil. When the squash slices are done, remove from the oven. Put a pizza stone in the oven and boost the heat to 450 to 500 degrees F.
    Olive oil infused with chopped garlic.
  5. Roll out a circle of pizza dough, brush with the olive oil and garlic, and sprinkle evenly with the mozzarella and Gruyere. Arrange the slices of cooked squash over the cheese. Bake the pizza for about 10 minutes, until the crust is browned, and the cheeses have melted.
    Butternut Squash Pizza, ready for baking.
  6. While the pizza is baking, chop the parsley leaves. Fry the sage leaves briefly in hot olive oil, then drain them on an absorbent towel. When the pizza is done, garnish with the sage leaves, the chopped parsley, and a squeeze of lemon.
    Chopped parsley and fried sage leaves.
  7. This is a very rich pizza and is best served in small portions, as an appetizer.
    Butternut Squash Pizza, in the round.