April 11, 2017

Squash, Provolone & Sage Pizza

Recipe: Eric Vellend

Other sharper cheeses, such as Gruyère or Italian Fontina, can be used instead of provolone.


  • 1 2-lb. butternut squash
  • Extra-virgin olive oil, for brushing
  • Salt and pepper, to taste
  • 1 8- to 9-oz. ball pizza dough
  • All-purpose flour and semolina, for working
  • 1⁄2 cup grated provolone piccante, divided
  • 8 sage leaves


Yield: Serves 1

  1. Place baking stone on rack 8″ from broiler. Preheat oven to 500°F for 30 minutes. Cut 3″ length of squash’s neck. (Save remaining squash for another use.) Peel squash and slice into 1⁄4″-thick rounds. Place on parchment-lined baking tray. Brush with oil. Season with salt and pepper. Bake until tender, 12 minutes.
  2. When ready to form pizza, turn broiler on high. Form and stretch dough into 10″-diam. round using flour as needed. Generously sprinkle pizza peel with semolina. Place dough on peel.
  3. Spread half of cheese evenly on dough leaving 1″-wide rim uncovered. Brush rim with oil. Top with enough squash slices to cover surface. Sprinkle with rest of cheese.
  4. Using peel, move pizza to oven, and with one quick jerk, slide pizza onto stone. Cook 3 minutes. Rub sage with a little oil. Remove pizza and sprinkle sage over top. Return pizza to oven and bake until crust is well browned and puffed, 1 to 2 minutes. Remove pizza with peel. Transfer to cutting board or serving platter.

Donna Griffith


House & Home March 2014

Tags: pizza Recipe