Squash and Burrata Pizza

Servings: 8

Prep Time: 20 minutes

Cook Time: 30 minutes

Calories 273, Cholesterol 43 milligrams, Fat 10 grams, Protein 8.7 grams




  • 1 Delicata squash
  • 1 teaspoon red pepper flakes (optional)
  • 4 tablespoons mascarpone cheese (or crème fraiche)
  • 4 ounces burrata
  • 4 -5 sprigs fresh sage, leaves and stems, torn or roughly chopped
  • olive oil (or other neutral flavored oil), as needed
  • kosher salt, to taste


  1. Preheat the oven to 425°F. Line a sheet tray with parchment paper.
  2. Cut the Delicata squash in half lengthwise and use a sturdy spoon to scrape out the seeds (you can roast those later for a snack). Place flat side down on the cutting board and cut into ¼ inch half-moons. Toss with olive oil and kosher salt and arrange in a single layer on a parchment lined sheet tray. Roast until golden brown and soft, approximately 15 minutes.
  3. Turn the oven up to 475°F with a pizza stone or steel. If you don’t have one, put a cast iron upside down on the rack.
  4. Lightly flour the counter and turn the pizza dough out of the bowl (let gravity do its job and don’t use your hands to scoop it out). Using a bench scraper or knife divide the dough in half. Cover one of them with the bowl while you roll out the other. Gently shape the dough into a circle then roll out to ¼ inch thickness, rotating as you go to ensure a round shape. Transfer to a piece of parchment and roll out the other piece of dough. Transfer to a separate piece of parchment paper
  5. Brush the dough with a touch of oil then place the parchment and dough on the pizza stone, steel or cast iron pan. Cook until golden brown and puffed, approximately 5 minutes.
  6. Remove from the oven and spread with mascarpone cheese. Top with the roasted squash. Return to the oven for another 3 minutes to finish cooking the dough and heat the squash.
  7. Top with torn burrata and fresh sage.