Pizza becomes a go-to comfort food for cozy nights as the air turns crisp and leaves transform come autumn. Whether it’s a classic Margherita or a hearty slice topped with seasonal ingredients like roasted squash, caramelized onions and sage, pizza offers ample possibilities to complement fall’s warm and earthy flavors. The season invites gatherings with friends and family, where sharing a hot pizza fresh from the oven feels like the ultimate indulgence.
An autumn classic — butternut squash bisque — inspired our first fall riff on pizza. Using a butternut-based sauce infused with herby sage and woody nutmeg, we rounded out the flavor profile with smoky pancetta and caramelized red onion. After trying a few cheese options, I settled on Swedish fontina, an earthy, more pungent cousin to mozzarella.
Fig and prosciutto pizza balances sweet and savory notes with big flavor punches. We amped the flavor up with a layer of alfredo sauce to contrast dollops of fig preserves. The thin, crisp crust is then topped with sliced fresh figs and mouthfuls of salty prosciutto. The pairing of these ingredients creates a perfect balance, especially when finished with a drizzle of balsamic glaze and a generous sprinkle of fresh arugula.
Pizza, with its endless variety and comforting warmth, symbolizes how diverse and rich our experiences can be. As we savor it, let’s take a moment to appreciate not only the food but the people, moments and flavors that make life fulfilling. Here’s to gratitude and the delicious memories we continue to create, one slice at a time.
Fig and Prosciutto Pizza
Serves: 4 | Prep time: 15 minutes | Cook time: 25 minutes
Ingredients:
- 2 tbsp butter
- 2 cloves garlic
- 3/4 cup heavy whipping cream
- 1/4 cup parmigiana Reggiano
- 1/4 tsp nutmeg, ground
- 1/2 tsp salt
- 1/4 tsp cayenne
- 1 lb prepared pizza dough
- 2 tbsp fig preserves
- 4 fresh figs, cut in 1/2-inch slices
- 3 slices prosciutto, torn into bite-sized pieces
- 3 ounces goat cheese, crumbled
- 1 cup arugula
Directions:
Preheat oven to 475°F with baking sheet or pizza stone inside.
Melt butter over medium low heat in a small saucepan. Add garlic cloves and cook for 30 seconds before adding whipping cream, cheese, nutmeg, salt and cayenne. Continue to cook, stirring frequently, until cheese has melted and a thin sauce has formed.
Roll out pizza dough to 1/2-inch thickness, or thinner, as desired. Spread out a thin layer of prepared alfredo sauce. Spoon fig preserves, fresh figs, prosciutto and goat cheese sporadically over the crust.
Bake pizza for 15-17 minutes until cheese is melted. Top the cooked pizza with arugula and enjoy!
Butternut Squash Pizza with Pancetta and Caramelized Onion
Serves: 4 | Prep time: 15 minutes | Cook time: 20 minutes
Ingredients:
- 10 oz butternut squash, cubed and peeled
- Cooking spray
- 1/2 tsp nutmeg
- 1/2 tsp ground cinnamon
- 1/2 tsp poultry seasoning
- 3/4 tsp salt
- 1/2 tsp cayenne pepper
- 1 tbsp butter, plus 2 tbsp butter
- 1/2 red onion, sliced
- 2 tsp maple syrup
- 1 bunch of sage leaves
- 1/2 cup heavy whipping cream
- 2 cloves garlic
- 1 lb prepared pizza dough
- 1 cup fontina cheese, shredded
- 2 oz pancetta
Directions:
Preheat oven to 375°F. On a baking sheet, toss the squash with cooking spray, nutmeg, cinnamon, poultry seasoning, salt and pepper. Roast for 15-20 minutes, or until fork tender. Increase oven temperature to 475°F with baking sheet or pizza stone preheating in the oven.
Place a skillet over medium low heat. Melt 1 tbsp butter and add onions. Cover the skillet and stir occasionally until onions are fragrant and translucent, or about 5 minutes. Add maple syrup, remove from heat, and keep covered while you move to the next step.
Place a small pan over medium-low heat. Melt butter and add whole sage leaves. Heat until leaves crisp and darken.
Combine roasted squash, whipping cream and garlic in a food processor or blender. Puree until a thick, smooth sauce forms.
Remove the preheated pan/pizza stone from the oven and roll out the pizza dough over the surface. Spread butternut sauce evenly over the dough in a thin layer. Top with shredded fontina, caramelized onions, sage leaves and pancetta.
Bake for 15-17 minutes until the cheese is melted and bubbly and the crust is golden brown. Serve hot and enjoy!
