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Baking recipe · from the recipe book

Rosemary Butternut Pan Pizzas with Parsley Garlic Sauce

Crisp-edged, airy pan crusts topped with sweet caramelized butternut and red onion, melty mozzarella and a bright, garlicky rosemary-parsley herb sauce.

Rosemary Butternut Pan Pizzas with Parsley Garlic Sauce

Ingredients

  • 3¼ cups450 gBread flour
  • 1⅓ cups315 gWaterlukewarm, about 95°F (35°C)
  • 1 tsp4 gInstant yeast
  • 1¾ tsp11 gSaltdivided: 9 g for dough, 2 g for vegetables
  • ½ cup90 gOlive oildivided: 15 g dough, 30 g pans, 15 g vegetables, 30 g sauce
  • 2¾ cups cubed400 gButternut squash, peeledcut into 1/2-inch cubes
  • 2 medium200 gRed onioncut into thin wedges
  • 2½ tsp3 gDried rosemarycrumbled
  • 5 cloves15 gGarlicfinely minced
  • ½ cup chopped30 gFresh parsleyfinely chopped
  • 2 tsp10 gLemon juice
  • ½ tsp1 gCrushed red pepper
  • ½ tsp1 gBlack pepper
  • 8½ oz240 gPart-skim mozzarellashredded
  • ⅓ cup grated30 gGrated Parmesan

Steps

  1. Make the dough first: in a large bowl, whisk the bread flour, instant yeast and the 9 g dough portion of the salt. Add the lukewarm water and the 15 g dough portion of the olive oil and stir until no dry flour remains. This is about 70% hydration and 2% salt.
  2. Cover and rest 15 minutes, then knead in the bowl or on a lightly oiled counter for 5 minutes until smooth and stretchy.
  3. Cover and let rise at about 75°F (24°C) for 1 1/2 hours, until doubled in size.
  4. Pour half of the 30 g pan portion of the olive oil into each of two 10-inch cast-iron skillets or round cake pans and spread it over the bottoms and sides.
  5. Divide the dough in half, place one piece in each pan and turn to coat. Press gently toward the edges; if it springs back, rest 10 minutes and press again until it fills the pans.
  6. Cover the pans and proof at about 75°F (24°C) for 45 minutes, until puffy and the dough springs back slowly when poked.
  7. While the dough proofs, heat the oven to 450°F (230°C) with a rack in the lower third. On a sheet pan, toss the butternut and red onion with the 15 g vegetable portion of the olive oil, the 2 g vegetable portion of the salt, the black pepper and half of the rosemary. Roast 20 to 25 minutes, turning once, until tender and browned at the edges.
  8. Make the herb sauce: stir the parsley, garlic, the remaining half of the rosemary, the red pepper flakes, the lemon juice and the 30 g sauce portion of the olive oil in a small bowl.
  9. Dimple each dough with oiled fingertips. Spread half of the herb sauce over each, leaving a thin border.
  10. Scatter half of the mozzarella over each pizza, all the way to the edges so it crisps against the pan, then top each with half of the roasted butternut and red onion and sprinkle each with half of the Parmesan.
  11. Bake 18 to 20 minutes, until the cheese is bubbling and the bottoms are deep golden; lift an edge with a spatula to check. The crust should read about 200°F (93°C) in the center.
  12. Rest in the pans 5 minutes, then slide onto a rack so the bottoms stay crisp. Cut each pizza into 6 slices.

Food safety: Don't taste raw dough or batter: raw flour and raw eggs can carry germs.

Contains: Milk, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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