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Why I Love This Butternut Squash Pizza
Growing up, pizza was one of the first things I was allowed to make on my own. The dough was easy to work with, and Mom didn’t mind me experimenting at all. I’d always go out to the garden and find what was ready to be harvested, which meant my pizzas were usually made with fresh peppers, spinach, and tomatoes.
Not much has changed to this day. I still do the same thing, adjusting my pizzas to match the season. Make this pizza when you want fall flavor, a crisp crust, and something a little more exciting than the usual pizza night.
This butternut squash pizza is my fall version of that tradition. The squash and Brussels sprouts get caramelized while roasting in the oven, and the roasted garlic creates a simple sauce when mashed into brown butter. The finishing touch of arugula and balsamic glaze makes the whole pizza feel super fresh but still appropriate for the fall season.
Here are the best parts of this pizza:
- It uses fall produce in a fresh way – Butternut squash and Brussels sprouts, while they may sound unique, feel right at home on pizza, especially when they’re roasted.
- The sauce is simple – Roasted garlic mashed into brown butter will make you forget all about tomato sauce!
- The cast iron skillet makes the crust crisp – The skillet helps the dough bake into a golden crust with browned edges.
- It is sweet and tangy – Cranberries and balsamic glaze balance out the heaviness of cheese and butter.
Background
Why Make Pizza in a Cast Iron Skillet?
Cast iron skillets can really be a workhorse in the kitchen. I use them weekly on the stove or in the oven. And why is that? Cast iron distributes and retains heat extremely well. So in this recipe, the pizza crust gets browned and crispy while in the skillet, which really makes it a great crust.
When you don’t have a pizza stone or pizza oven readily available, a cast iron skillet becomes the next best way to make pizza. And if you don’t have a cast iron skillet, this works well with a pizza stone or on a grill.
Butternut Squash Pizza Ingredients
This pizza recipe is all about the feeling of fall, and the ingredients show that:
- Pizza dough – Homemade pizza dough gives the best texture, but a good store-bought dough works well when you’re short on time.
- Butternut squash – Smaller pieces become tender enough to bite through easily on the pizza.
- Brussels sprouts – Roasting brings out their nutty flavor.
- Olive oil – Helps the vegetables brown while roasting.
- Kosher salt and black pepper – Season the squash and Brussels sprouts before they go on the pizza.
- Garlic – A whole head roasted until soft and sweet; this becomes the base of the brown butter sauce.
- Unsalted butter – Browned to get a nutty flavor that makes this pizza taste savory.
- Mozzarella cheese – Melts into the perfect creamy topping.
- Dried cranberries – Add chewy sweetness and a little tartness; make sure to add them under the vegetables or cheese so they don’t burn.
- Arugula and balsamic glaze – Two garnishes that finish the pizza perfectly!
The full amount of each ingredient can be found in the recipe card below.
How to Make Butternut Squash Pizza
There are 6 easy steps to put together this homemade pizza recipe:
Step 1: Roast the vegetables – Place the butternut squash and Brussels sprouts on a baking sheet. Drizzle with olive oil, sprinkle with kosher salt and black pepper, and toss until evenly coated. Cut crosswise across the head of garlic, removing just the top tips of the cloves. Place the garlic head on a square of foil and wrap it loosely. Roast the vegetables and garlic in a preheated 425°F oven until the squash and Brussels sprouts are tender and browned, 18-25 minutes. Remove the sheet pan from the oven and continue roasting the garlic until browned and soft, 30-40 minutes in total. Remove from the oven and set aside.
Step 2: Prepare the dough – Roll the pizza dough into a 14-inch circle for a 12-inch cast iron skillet. Transfer the dough to the skillet, pressing and adjusting it to fit the bottom and slightly up the sides. Set aside while preparing the toppings.
Step 3: Make the garlic brown butter sauce – Once cool enough to handle, squeeze the roasted garlic into the brown butter. Mash together until the garlic and butter form a spreadable mixture.
Step 4: Assemble the pizza – Spread the garlic brown butter over the prepared pizza dough. Add the dried cranberries, squash, Brussels sprouts, and slices of fresh mozzarella. Drizzle the edge of the crust with olive oil before baking.
Step 5: Bake the pizza – Bake on the middle rack of the preheated 425°F oven until the crust is browned and the cheese is melted throughout, 20-30 minutes. Remove the pizza from the oven and cool for 5 minutes.
Step 6: Finish and serve – Top with chopped arugula and balsamic glaze, then slice and serve.
Recipe Tips
- Dice the squash – Butternut squash needs to be tender before it goes on the pizza. Dicing it into ¼-inch pieces helps it roast quickly and makes the finished pizza easier to eat.
- Roast before assembling – Do not add raw squash or Brussels sprouts straight to the dough! Roasting makes sure they have lots of flavor and keeps the pizza from becoming watery.
- Watch the cranberries – Dried cranberries can burn if they sit uncovered on top of the pizza. Place them under the mozzarella so they stay the correct texture.
- Use the skillet for texture – A cast iron skillet helps create a crisp bottom and browned edge.
- Let the pizza rest before slicing – 5 minutes is just enough time for the cheese to settle and the crust to firm up, which makes it much easier to slice.
- Finish with fresh toppings – The arugula and balsamic glaze can be swapped for any toppings you prefer. Give these two fresh toppings a try first, though!
Frequently Asked Questions
For this pizza, peeling is recommended. It will be more tender and easier to eat without the skin.
Yes. Swap the skillet for a pizza stone, pizza steel, or a baking sheet. Just note that the crust may not have the same texture on the bottom.
Yes. Store-bought pizza dough is a great shortcut to homemade pizza dough. Let it come to room temperature before rolling so it stretches easily and does not spring back.
Yes. Roast the squash, Brussels sprouts, and garlic up to 2 days ahead of time. Store them in the fridge, then assemble and bake the pizza when ready.
Follow These Tips
Serving & Storage
Serving – This pizza is perfect served warm right from the skillet. You can keep the balsamic glaze handy for anyone who wants to add a little more on top. It’s hearty enough for dinner all on its own, but I love the pizza paired with a simple green salad or even a bowl of soup for the perfect fall meal.
Refrigerate – Store leftover slices in an airtight container in the refrigerator for up to 3 days.
Freeze – You can freeze cooled slices in a single layer until firm, then wrap well and store in a freezer-safe container for up to 2 months. If freezing the pizza, don’t add the arugula and balsamic glaze as this will not hold up once frozen.
Reheat – Reheat slices in a 375°F oven or in a skillet over medium-low heat until warmed through and the crust is crispy again. You can reheat in the microwave, but it will tend to soften the crust.
More Fall Recipes
Have I Convinced You to Make This Recipe?
I hope you make this recipe and put some food on your table. Leave a comment and share a star rating so you can let others know how much you love this recipe. This helps show others that this is a recipe they, too, can make, enjoy, and love!
Butternut Squash Pizza with Brussels Sprouts
Ingredients
- 1 recipe pizza dough
- ½ lb butternut squash sliced into ¼-inch pieces
- ¼ lb Brussels sprouts cleaned and cut in half
- 1 tbsp olive oil plus more to drizzle crust
- ½ tsp kosher salt
- 1 tsp freshly ground black pepper
- 1 head garlic
- 2 tbsp unsalted butter browned
- 6 oz fresh mozzarella cheese
- ¼ cup dried cranberries
- chopped arugula to garnish
- 1 tbsp balsamic glaze to garnish
Instructions
- Preheat oven to 425°F.
- Roast the vegetables: Place butternut squash and Brussels sprouts on a baking sheet. Drizzle with olive oil, and sprinkle with salt and black pepper. Cut crossways on the head of garlic, removing just the top tips of the cloves. Enclose the garlic head in a piece of foil. Roast the vegetables and garlic in the preheated 425°F oven until the squash and Brussels sprouts are tender and browned, 18-25 minutes. Remove the sheet pan and continue roasting the garlic until browned and soft, 30-40 minutes in total. Remove from the oven and set aside.½ lb butternut squash, ¼ lb Brussels sprouts, 1 tbsp olive oil, ½ tsp kosher salt, 1 tsp freshly ground black pepper, 1 head garlic
- While the vegetables are roasting, prepare the dough: Roll the pizza dough into a 14-inch circle for a 12-inch cast-iron skillet. Transfer to a cast-iron skillet, adjusting as needed to fit.1 recipe pizza dough
- Make the garlic butter: Once roasted, squeeze the garlic into the brown butter. Mash the garlic into the butter to combine.2 tbsp unsalted butter
- Assemble: Spread the garlic butter mixture on the prepared pizza dough. Top with dried cranberries, roasted vegetables, and slices of mozzarella. Make sure the dried cranberries aren't exposed to direct heat, or they may burn. Before placing in the oven, drizzle the edges of the crust with 2 tsp of olive oil.¼ cup dried cranberries, 6 oz fresh mozzarella cheese
- Bake on the middle rack of the preheated 425°F oven until the crust is browned and the cheese is melted throughout, 20-30 minutes. Remove from the oven and cool for 5 minutes.
- Serve: Top with arugula, balsamic glaze, slice, and serve.chopped arugula, 1 tbsp balsamic glaze
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment below!
Styling: Addelyn Evans | Photography: Dera Burreson
For the fall pizza, how is the balsamic glaze made? Not seeing this in the recipe. Thanks, Jennifer
Love all your stuff. I hated squash but now you got me eating squash. LOL
Making the Whoopie Pies next.
We loved this pizza…..the dough was perfect,…fresh cheese, roasted squash and Brussel sprouts, ..amazing! I made my own balsamic reduction to drizzle over the arugula topping! Delicious!👏🏻 Watching your videos first is so helpful….knowing how it all comes together! Another winner!❤️
I did make this pizza. Was good and this crust is so good. I’ve used the crust recipe for regular pizza too. It is now my go to crust. Thank you Wyse Guide
We tried your Harvest Skillet Pizza tonight. What a hit this was! Loved it – especially the roasted butter garlic sauce! Oh my gosh!!! The butter nut squash was sweet and delicious, and the fresh mozzarella made all the difference in the world! Thank you so much!!! Sold!!!
Kaleb! I just finished making my menu for the week which includes your Roasted Pork Tenderloin with Apples and Squash and then I saw this Pizza recipe! So I added the pizza to my menu as well. It’s a Wyse menu! Thank you for for all of the wonderful fresh recipes! You are the best!
Can’t wait to see how my fall pizza turns out!!! It looks delicious in your post. Thanks for sharing… 🎃