Inspired by sweet honeynut squash, the pizza has all the fall flavors. Top with burrata mozzarella cheese and fried sage for an extra special treat!
Heat your oven to 425°F and line a baking sheet with parchment paper. Place the cubed honeynut squash on the baking sheet and drizzle with about 2 tsbp colavita olive oil. Season with salt and pepper.
Roast the squash in the oven for 20 minutes, rotating halfway through. Remove from the oven and set aside. Squash can be roasted 1 day ahead and kept in the refrigerator.
Heat your oven to 500°F. If you’re using a pizza stone, allow the stone to heat up in the oven for 30 minutes before baking on it.
Stretch out your dough onto a pizza peel dusted with flour. If you don’t have a peel and stone, use a baking sheet lined with parchment paper. Oil the parchment with a little Colavita Olive Oil so your pizza doesn’t stick.
Sprinkle a thin layer of shredded mozzarella cheese on top of the stretched out dough.
Distribute the roasted squash and prosciutto over the top of the cheese.
Next, add the caramelized onions.
Season with salt and pepper and drizzle with 1 tbsp Colavita Olive Oil.
Slide your pizza into the oven and bake for 8-10 minutes, until the crust is golden brown.
Remove from the oven and garnish with fried sage.
Tear the ball of burrata mozzarella over the top of the freshly baked pizza and serve.