Butternut squash, burrata, & Brussels sprout pizza with pancetta and pepitas is a mouthful of awesomeness! This is my ode to Winter and Fall on a pizza.
This pizza has it all!
It is my favorite wintery things all on one pizza.
You can make your own crust or purchase a store-bought pizza dough.
I highly recommend my own easy pizza dough recipe.
You can make it during the week and store it in the refrigerator until the day you want pizza.
I think that as the pizza dough ages in the fridge, it tastes even better.
Let’s talk about what is on this pizza!
It starts with a little melted butter, minced garlic, salt, and crushed red pepper flakes.
That goes all over the dough.
Then we start to layer all the toppings:
- Roasted butternut squash
- Shaved Brussels sprouts
- Cubed pancetta
- Pumpkin seeds aka roasted pepitas
- Fresh sage
- Burrata cheese
Your house is going to smell like the holidays all over again.
Mike smelled this pizza and said, “Oh, this is a Stef pizza, not a Mike pizza.”
Fine. More for me.
Butternut squash, burrata, & Brussels sprout pizza with pancetta and pepitas is so well-rounded in flavors.
This pizza is salty, sweet, and crunchy.
I highly recommend using the frozen and steam-able cut butternut squash.
That will save you loads of time.
Roast your own butternut squash if you want. Be sure to save a little bit to top this pizza.
The edges of the pancetta and the shaved Brussels sprouts get a little crips and charred.
The burrata melts into stringy pools of cheesy goodness.
I would highly recommend topping the finished pizza with crushed red pepper flakes and a drizzle of balsamic syrup.
Let’s all get on board with all the Brussels sprout and butternut squash recipes before we move on to the cookies and candy cane recipes.
Butternut squash, burrata, & Brussels sprout pizza
Crispy thin crust pizza topped with shaved Brussels sprouts, roasted butternut squash, pancetta, pumpkin seeds, rosemary, pumpkin seeds, and burrata cheese.
Ingredients
- 16oz pizza dough
- 2 tbsp unsalted butter
- 3 garlic cloves, minced
- pinch of salt
- crushed red pepper flakes
- 1 cup frozen and steamed cubed butternut squash
- 1 cup shaved Brussels sprouts
- 3/4 cup cubed pancetta
- 2 tbsp roasted and salted pumpkin seeds (pepitas)
- 2 balls of fresh burrata cheese
- 7 leaves of fresh sage
Instructions
- Preheat the oven to 500 degrees F with a pizza pan or pizza stone in the oven.
- Once the oven is preheated, roll the dough out to 14-16" on a lightly floured surface. Carefully remove the reheated pizza pan. Transfer the dough to the pan. Brush all over with the butter and sprinkle the garlic on top. Rub into the crust.
- Start layering the Brussles sprouts, butternut squash, and pancetta. Leave about 1 heaping tbsp of each to add to the top once we add the cheese.
- Tear the burrata using your hands and scatter it over the pizza. Top the cheese layer with the remaining ingredients and the pepitas and sage.
- Bake the pizza for 12-15 minutes until crisp and golden.
- Top with more crushed red pepper flakes, a drizzle of balsamic glaze, and a litte Parmesan cheese if you so desire.
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