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Prosciutto and Butternut Squash Pizza

Prosciutto and Butternut Squash Pizza with Kale and Caramelized Onions

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Every season deserves at least one pizza, and this chilly weather–inspired pie is the perfect one to curl up with. Sweet caramelized onion and butternut squash are scattered onto the pizza crust along with salty prosciutto and garlic-sautéed kale. There’s also an unbeatable combination of mozzarella and provolone for extra melty deliciousness. A glass of red wine and a roaring fireplace are optional but encouraged.

    Serving size
    2servings
    Prep & cook time
    minutes
    Cooking Skill
    medium
    • Calories 860
    • Protein 30g
    • Total Carb 101g
    • Total Fat 35g

    Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

    Ingredients & Equipment

    What we send

    • pizza dough
      • 12 ounces
      • pizza dough
    • dinosaur kale
      • 4 ounces
      • dinosaur kale
    • butternut squash
      • 8 ounces
      • butternut squash
    • Vidalia onion
      • 1
      • Vidalia onion
    • garlic
      • 2 cloves
      • garlic
    • chili powder
      • 1/2 teaspoon
      • chili powder
    • flour
      • 2 tablespoons
      • flour
    • unsalted butter
      • 2 packets
      • unsalted butter
    • apple cider
      • 1/4 cup
      • apple cider
    • apple cider vinegar
      • 2 tablespoons
      • apple cider vinegar
    • shredded mozzarella and provolone cheese blend
      • 3 ounces
      • shredded mozzarella and provolone cheese blend
    • prosciutto
      • 2 ounces
      • prosciutto
    • parchment paper
      • 1
      • parchment paper

    What You’ll Need

    • olive oil
    • kosher salt
    • black pepper
    • baking sheet
    • 12" large pan
    • rolling pin (optional)

    Cooking Steps

    1. Prepare ingredients

      Prepare ingredients

      Preheat oven to 450°F. Remove pizza dough from bag and let soften at room temperature. Rinse kale, trim and discard long stems, then thinly slice leaves crosswise. Cut butternut squash cubes into ¼-inch pieces, if needed. Peel onion, halve, and thinly slice. Mince garlic.

    2. Roast squash

      Roast squash

      On a baking sheet, toss squash with chili powder, 1 tablespoon olive oil, ¼ teaspoon salt, and pepper as desired. Roast until lightly browned, about 12 minutes (skip ahead to Step 3—but don't forget to come back!). Then, transfer squash to a plate. Wipe baking sheet clean, line with parchment paper, and rub with 1 teaspoon olive oil.

    3. Sauté kale

      Sauté kale

      While squash roasts, heat 2 teaspoons olive oil in a large pan over medium-high heat. When oil is shimmering, add garlic and sauté, stirring, until fragrant, about 1 minute. Add kale and sauté until wilted, 2 minutes more. Season with ¼ teaspoon salt and pepper as desired. Transfer kale to a plate, then wipe pan clean and reserve, off heat, for Step 5.

    4. Roll out dough

      Roll out dough

      Sprinkle flour onto a clean, dry surface, coating a rolling pin or your hands with a thin layer. Roll or stretch pizza dough into a rectangular shape, rotating frequently and working from center to edges, until ¼-inch thick. Carefully transfer dough to prepared baking sheet, gently stretching to reach edges of sheet, and rub 2 teaspoons olive oil on top.

    5. Caramelize onion

      Caramelize onion

      Bake crust until crisp and lightly browned, 12-14 minutes. Meanwhile, return pan from kale to medium-high heat and add butter. When butter is foamy, add onion and cook, stirring frequently, until brown and softened, about 10 minutes. (This is a great time to set the table). Add apple cider and apple cider vinegar and cook, stirring, until liquid is mostly reduced, 2-3 minutes. Season with ¼ teaspoon salt and pepper.

    6. Finish and plate pizza

      Finish and plate pizza

      Once browned, top crust with roasted squash and, using a fork, gently mash. Scatter over caramelized onion, sautéed kale, and cheese blend. Continue baking until crust is light golden and cheese is bubbling, 9-11 minutes more. Let cool a few minutes, then tear prosciutto into bite-size pieces and scatter over. Cut pizza into slices and enjoy!

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