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Prosciutto, Butternut Squash and Fresh Mozzarella Skillet Pizza

Prosciutto, Butternut Squash and Fresh Mozzarella Skillet Pizza

Fall pizza skillet

Step into fall with this cast iron pizza


  • 1/4-1/2 small butternut squash, peeled and cut into thin slices
  • Fresh sage, finely sliced
  • 1-2 tbsp butter
  • Olive oil
  • Pre-made pizza dough
  • Prosciutto
  • Ricotta cheese
  • Shredded mozzarella cheese
  • Fresh mozzarella cheese
  • Italian seasoning


Preheat oven to 450°F. Heat cast iron skillet over medium-high heat. Add one to two tablespoons of butter. Brown the butter and then add the sage and sliced squash. Saute squash until lightly browned on both sides. Transfer to a plate. Remove the skillet from the heat and cool slightly. Wipe out the butter and add a small amount of olive oil to coat sides of the pan. Transfer pizza dough to the pan and gently need. Flip dough and repeat. Season lightly with Italian seasoning. Sprinkle the shredded mozzarella to coat the dough. Then layer the squash, ricotta and prosciutto. Top with the fresh mozzarella. Transfer to the bottom rack of the oven and bake for 18 minutes. Transfer to the middle or top rack, and bake for an additional two to three minutes or until the cheese and toppings are lightly browned. Remove from oven and top with additional fresh sage.

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