Butternut Squash Pizza with Pancetta, Goat Cheese, and Sage

Course Appetizer, Main Course

Cuisine American, Italian

Keyword butternut squash, cheese, pizza, pork, squash

Prep Time 20

Cook Time 15

Total Time 35

Servings slices

Calories 116kcal

Author Andrea

dough for 1 12-14-inch pizza crust (Peter Reinhart’s Napoletana dough or quick whole wheat dough)
½ pound butternut squash peeled, cubed
3 shallots thinly sliced
10 sage leaves chiffonade
olive oil
4 ounces Pancetta diced
4 ounces crumbled goat cheese
extra olive oil for brushing on the dough

Prepare the pizza dough according to the directions.
Preheat the oven to 450 F.
Toss the cubed squash with the sliced shallots, sage leaves, and olive oil. Use enough olive oil to coat it fully and leave some in the bottom. You'll use that oil on the pizza.
Roast the squash in the preheated oven for 15 to 20 minutes, until the squash is soft and the shallots glisten. Remove from the oven and set aside.
If using a baking stone, place in the middle of the oven and allow it to get hot. (If using a pizza pan, you may skip this step.)
While the squash roasts, cook the Pancetta until the fat renders, but not crispy. Drain well on a paper towel.
Stretch and toss the dough to your desired size. Lay it on a pizza peel or on the pan. Brush on some olive oil and/or the oil from the roasting pan. Spread the squash, shallots, and sage all around, then sprinkle on the cooked Pancetta and the goat cheese.
Slide the pizza onto the stone or slide the pan into the preheated oven. Bake for 10 to 12 minutes, until the crust is golden brown. Remove from the oven and serve.