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The only pizza you’ll need this season: winter squash & prosciutto pizza with garlicky kale, creamy burrata, and sharp fontina cheese. It’s such a comforting seasonal recipe that is so incredibly delicious. Plus, we’re kicking off a very festive week of giveaways here on the blog!
Welcome to the second annual WEEK OF CHRISTMAS GIVEAWAYS! I am so thrilled to be hosting this again and cannot wait to share all of the details with you! I’ve teamed up with some of my favorite brands whose products I use in my own kitchen to make beautiful holiday meals. We’ll be giving away some very exciting gifts to you as a way of saying thank you for all of your support this year.
I had so much fun with this week last year and am so excited to kick things off by giving away Prosciutto di Parma with my friends over at Parma Crown!
It’s definitely no secret that I adore using Prosciutto di Parma in my cooking. I’ll typically always include a dish with it when entertaining, especially around the holidays. It’s the perfect addition to a festive appetizer or a charcuterie board. But I also love to carve out a moment for it any day of the week by adding it to fun, everyday meals.
Enter in this winter squash & prosciutto pizza. It’s a decadent pizza with creamy burrata cheese and sweet butternut squash. So, of course, we need that salty bite from the Prosciutto di Parma to balance everything out.
I’m using homemade pizza dough (but feel free to use store-bought) and a drizzle of olive oil as the base. The cheeses and toppings go right on top, with the prosciutto nestling in the crevices. Once baked, the crust becomes golden, the cheeses melt perfectly, and the prosciutto crisps up. Each slice is a very decadent + wintery bite, with a ton of flavor from this really incredible combo of ingredients.
Giveaway Details
*giveaway now closed*
For all the details on how to enter the first giveaway, head over to Instagram. We’ll be giving away a $100 gift card to buy Prosciutto di Parma at a store near you (for all your upcoming pizza nights and holiday parties), plus some fun Parma Crown swag. For a bonus entry, make sure to leave a comment on this blog post below!
And stay tuned for the next giveaway tomorrow!
Winter Squash & Prosciutto Pizza
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a comforting winter squash & prosciutto pizza with garlicky kale, burrata, and fontina cheese
yield: 2 (10″) pizzas, 8 slices each
- Author: Kayla Howey
Ingredients
Scale
Toppings
- olive oil, as needed
- ½ lb peeled winter squash, thinly sliced into half moons
- kosher salt
- freshly cracked black pepper
- 2 garlic cloves, thinly sliced
- 1 bunch kale, stemmed and roughly sliced
Pizza
- 2 (7 oz) pizza dough balls (homemade or store-bought)
- olive oil, as needed
- 4 oz grated fontina cheese
- 1 ball burrata cheese
- 8 slices prosciutto di parma
Instructions
Toppings
- Heat a large skillet over medium heat. Coat the bottom with olive oil, enough to cover an even layer. When the oil is hot, add the squash. Season with a pinch of salt and freshly cracked black pepper. Sauté the squash until it becomes tender and caramelized, about 6-8 minutes. Transfer the squash to a plate.
- Add a little bit more olive oil to the skillet, along with the garlic. Sauté for 15 seconds and then add the kale. Season with a pinch of salt and freshly cracked black pepper. Toss the kale until tender and wilted, about 3 minutes. Transfer the kale to a plate.
Making the Pizza
- Preheat the oven to 550°F. Allow the pizza dough to rest at room temperature for about 30 minutes.
- Use your hands to stretch each ball of pizza dough on a floured surface into an even circle, roughly 10” each. Make sure the dough is level and that there are no tears. You also want to make sure the dough is slightly thicker on the edges for the crust. Once you’ve rolled out the dough, place two sheet pans in the oven, inverted, to preheat (or use pizza stones if you have them).
- All toppings should be placed on the pizza in an even layer, leaving a ½” edge of dough for the crust. Start by drizzling a layer of olive oil across the dough. Use your hands to spread the oil evenly.
- Distribute the fontina cheese evenly across each pizza. Add the sautéed squash and kale over top. Tear the burrata into pieces and arrange it evenly across the pizzas. Add the prosciutto slices, working to fill in the holes left by the burrata.
- Use a lightly floured pizza peel to transfer the pizzas to the pre-heated, inverted sheet pans in the oven. This takes some practice and has to be done in one swift motion so that the pizzas do not tear or get stuck.
- Bake the pizzas for about 6-8 minutes, or until the crust is golden, the bottom of the pizza is firm, the cheese has fully melted, and the toppings are heated through.
- Transfer the pizzas from the sheet pan in the oven to a cutting board, using the pizza peel. Cut each pizza into 8 slices.
[This post is sponsored by the Consorzio del Prosciutto di Parma. All opinions are my own, and I only support brands I truly love and use!]
