Butternut Squash Pizza with Sage & Roasted Lemon
This dinner recipe features a delightful combination of caramelized butternut squash, roasted lemon slices, and aromatic sage on a crisp pizza crust. Balanced by a light drizzle of olive oil and finished with a sprinkle of Pecorino or Manchego cheese, this unique pizza pairs beautifully with a side salad.
Equipment
- Pizza stone or rimless baking sheet
- Vegetable peeler
- Mandoline (optional, for lemon slicing)
- Broiler or oven with broil function
Ingredients
- 2 8- ounce balls pizza dough store-bought or homemade; white or whole wheat
- 1 small Meyer or regular lemon sliced paper-thin
- 1 small butternut squash
- Fine cornmeal for dusting
- ½ cup coarsely grated young Pecorino or Manchego cheese 2 ounces
- 2 teaspoons finely chopped fresh sage leaves
- Extra-virgin olive oil for drizzling
- Coarse sea salt to taste
Instructions
- Preheat the oven to 500°F (or 450°F if the broiler is in a separate drawer). Place a pizza stone or rimless baking sheet on the middle rack to heat for 45 minutes.
- Bring pizza dough to room temperature for 30 minutes.
- Boil a small pot of salted water. Cook lemon slices for 2 minutes, then drain. Taste and blanch again if overly bitter.
- Peel the butternut squash. Using a vegetable peeler, shave 3 ounces of thin squash strips for the pizzas.
- Dust a rimmed baking sheet or pizza peel with cornmeal. Stretch one dough ball into a 12-inch round. Sprinkle Pecorino cheese, top with half the lemon slices, squash strips, and sage leaves. Drizzle with olive oil and sea salt.
- Slide pizza onto the hot baking surface. Cook for 3 minutes, then broil until golden and crisp (2–4 minutes). If broiling isn’t available, bake at 450°F for 10–20 minutes. Repeat with the second dough ball and toppings.
Notes
- For added flavor, serve with a side of arugula or dark leafy green salad.
- Make ahead tip: Prepare lemon slices and squash strips in advance to save time.
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