Butternut Squash Sage Pizza Recipe

Butternut squash: A sweet, nutty-flavored squash that becomes tender and slightly caramelized when roasted.

Olive oil: Used to coat the squash for roasting, adding a rich, fruity flavor.

Salt: Enhances the natural flavors of the ingredients.

Black pepper: Adds a mild heat and depth to the dish.

Pizza dough: The base of the pizza, which can be store-bought or homemade.

Mozzarella cheese: A creamy, mild cheese that melts beautifully on the pizza.

Parmesan cheese: Adds a sharp, salty flavor that complements the other ingredients.

Sage: Fresh, aromatic leaves that provide an earthy, slightly peppery flavor.

When preparing the butternut squash, ensure that the cubes are cut to a uniform size. This promotes even roasting and helps achieve that perfect caramelization. Additionally, when using a pizza stone, preheat it thoroughly to ensure a crisp crust. If you don't have a pizza stone, a preheated baking sheet can be a good alternative. Finally, when adding the sage, gently bruise the leaves with your fingers before chopping to release their aromatic oils, enhancing the flavor of the pizza.

• butternut squash - Substitute with sweet potato: Sweet potatoes have a similar sweetness and texture when roasted, making them a good alternative to butternut squash.

• olive oil - Substitute with avocado oil: Avocado oil has a similar flavor profile and high smoke point, suitable for roasting and cooking.

• salt - Substitute with sea salt: Sea salt can be used as a direct replacement, offering a similar taste and texture.

• black pepper - Substitute with white pepper: White pepper provides a similar heat and flavor, though slightly milder, and can be used interchangeably.

• pizza dough - Substitute with cauliflower crust: Cauliflower crust is a low-carb alternative that can be used for a gluten-free option.

• mozzarella cheese - Substitute with provolone cheese: Provolone has a similar melting quality and mild flavor, making it a suitable replacement for mozzarella.

• parmesan cheese - Substitute with pecorino romano: Pecorino romano has a similar hard texture and salty flavor, though slightly sharper, and can be used as a substitute.

• fresh sage - Substitute with dried sage: Dried sage can be used in place of fresh sage, though in smaller quantities, as it is more concentrated in flavor.

• Allow the freshly baked pizza to cool completely on a wire rack. This prevents condensation from forming, which can make the crust soggy.

• Once cooled, slice the pizza into individual portions. This makes it easier to store and reheat later.

• For short-term storage, place the slices in an airtight container or wrap them tightly in plastic wrap or aluminum foil. Store in the refrigerator for up to 3-4 days.

• For longer storage, consider freezing the pizza. Lay the slices on a baking sheet lined with parchment paper and freeze until solid. This prevents them from sticking together.

• Once frozen, transfer the slices to a freezer-safe bag or container. Be sure to label with the date. The pizza can be stored in the freezer for up to 2 months.

• When ready to enjoy, reheat refrigerated slices in a preheated oven at 375°F (190°C) for about 5-7 minutes, or until the cheese is bubbly and the crust is crisp.

• For frozen slices, allow them to thaw in the refrigerator overnight before reheating, or reheat directly from frozen by adding a few extra minutes to the oven time.

• If you prefer a quicker method, reheat slices in a skillet over medium heat. Cover with a lid to help the cheese melt evenly.

• Avoid using the microwave for reheating, as it can make the crust chewy and less enjoyable.

• Preheat your oven to 375°F (190°C). Place the leftover butternut squash sage pizza on a baking sheet. Cover it loosely with aluminum foil to prevent the crust from becoming too hard. Heat for about 10 minutes, then remove the foil and bake for an additional 5 minutes to crisp up the crust.

• Use a skillet on the stovetop for a quick reheat. Place the pizza slice in a cold, non-stick skillet. Cover with a lid and set the heat to medium-low. Allow the pizza to warm for about 5-7 minutes. This method helps maintain a crispy crust while ensuring the mozzarella cheese and parmesan cheese melt beautifully.

• If you're in a hurry, the microwave can be your friend. Place a cup of water in the microwave alongside your pizza slice to keep it from drying out. Heat on medium power for about 30-45 seconds. While this method is quick, it may result in a softer crust.

• For those with an air fryer, preheat it to 350°F (175°C). Place the pizza slice in the basket and heat for about 3-4 minutes. The air fryer will give you a nice, crispy crust while keeping the butternut squash and sage flavors intact.

• If you have a toaster oven, set it to 375°F (190°C). Place the pizza slice directly on the rack or on a small baking tray. Heat for about 5-7 minutes until the cheese is bubbly and the crust is crisp.

• Oven: Used to roast the butternut squash and bake the pizza at specified temperatures.

• Baking sheet: Utilized to spread out the butternut squash cubes for roasting.

• Pizza stone: Helps achieve a crispy crust by evenly distributing heat when baking the pizza.

• Rolling pin: Assists in rolling out the pizza dough to your desired thickness.

• Floured surface: Provides a non-stick area to roll out the pizza dough.

• Parchment paper: Used to transfer the dough to the pizza stone, preventing sticking.

• Knife: Essential for chopping the fresh sage leaves.

• Cutting board: Provides a stable surface for chopping the sage.

• Measuring spoons: Used to measure the olive oil, salt, and pepper accurately.

• Measuring cup: Helps in measuring the shredded mozzarella and grated parmesan cheese.

• Spatula: Useful for tossing the butternut squash with olive oil, salt, and pepper.

• Cooling rack: Allows the pizza to cool slightly before slicing and serving.

Pre-roast the squash: Roast the butternut squash in advance and store it in the fridge, so it’s ready to use when you make the pizza.

Use pre-shredded cheese: Save time by using pre-shredded mozzarella and parmesan cheese instead of grating them yourself.

Ready-made dough: Opt for store-bought pizza dough to skip the dough-making process entirely.

Chop sage in bulk: Chop extra sage leaves and store them in an airtight container for future recipes.

Batch cooking: Double the recipe and freeze one pizza for a quick meal later.