Butternut squash pizza features a very unconventional combo of toppings. Fontina and pecorino cheese, sauteed red onions, butternut squash, bacon, and fresh rosemary. This pizza features no red sauce and uses freshly grated pecorino cheese (similar to parmesan cheese), and fontina cheese, which is very similar to mozzarella.
Combining two flavorful and salty kinds of cheese with fresh rosemary, bacon, and slightly sweet butternut squash delivers a sweet and savory pizza combo that’s irresistible.
The real magic in this recipe comes from pre-cooking all the toppings together in bacon fat. This method precooks the bacon, slightly caramelizes the onions, and tenderizes the butternut squash so it can fully cook in the oven.
Functionality aside, the mashup of flavors in the skillet infuses everything with complimentary flavors. It’s definitely a unique pizza with a gourmet feel.
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Fancy pizza made with fontina and pecorino cheese, sautéed red onions, butternut squash, bacon, and fresh rosemary.
- 16–18 ounces of pizza dough
- 1 1/2 cups grated fontina cheese
- 1 cup butternut squash, cut into small bite-sized pieces
- 1/4 cup grated pecorino cheese
- 3–4 slices of bacon, chopped
- 1/2 red onion, thinly sliced
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 sprig of fresh rosemary, remove from stem
- Preheat the oven to 500°F for one hour with a pizza stone or pizza peel in the oven (this is very important).
- Heat a large skillet over medium heat. Add the chopped bacon and cook until starting to brown, about 3 minutes. Reduce heat to medium-low. Add the butter, onion, rosemary, and butternut squash to the skillet. Cook, tossing frequently until the onions are tender and slightly golden, about 5-7 minutes. It’s OK if butternut squash is not super tender at this point, it will cook in the oven.
- Meanwhile, roll out the dough into a thin 12-inch crust.
- Place flour or semolina flour onto the pizza peel and spread evenly to prevent the dough from sticking. Transfer the dough onto the peel.
- Drizzle olive oil over the entire pizza crust.
- Top with grated pecorino and fontina cheese, butternut squash, onion, and bacon.
- Slide the finished pizza onto the pizza stone and bake for 10-15 minutes. Be sure to carefully watch the oven because all ovens will cook at different rates. Sometimes it will only take 10 minutes to fully cook.
- Remove from the oven when the crust is golden brown. Let cool and serve.
- Serving Size: 2 slices
- Calories: 708
- Sugar: 5.7g
- Sodium: 849mg
- Fat: 23.9g
- Saturated Fat: 10.3g
- Carbohydrates: 80.8g
- Fiber: 4.7g
- Protein: 25.5g
- Cholesterol: 52mg
Keywords: butternut squash pizza, pizza recipes