Harvest Butternut Squash & Sage Flatbread

A crisp flatbread makes a good home for sweet roasted squash, creamy ricotta and nutty brown butter. Fresh sage brings the savory finish. This Blaze recipe turns those fall flavors into a pizza-night centerpiece.

Serves 2–4 · Approximately 35–45 minutes

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Ingredients

• 1 prepared pizza dough (12–14 oz)
• 1½ cups butternut squash, peeled and cubed
• ¾ cup ricotta cheese
• ½ cup mozzarella
• 3 tbsp unsalted butter
• 8–10 fresh sage leaves
• 1 tbsp olive oil
• 1 garlic clove, minced
• ¼ tsp salt
• ¼ tsp black pepper
• 1 tsp honey (optional)

Method

1. Roast the squash

   Heat an oven to 425°F. Toss the cubed squash with the olive oil, salt and black pepper. Spread it on a roasting pan and roast for 18–22 minutes, until tender with caramelized edges.

2. Brown the butter and crisp the sage

   Melt the butter in a skillet. Add the sage leaves and cook until crisp, then lift them out and set aside. Keep cooking the butter until golden brown. Remove the skillet from the heat and stir in the minced garlic.

3. Build and bake the flatbread

   Preheat your Blaze pizza oven according to its manual, aiming for 550–600°F for this recipe. Stretch the dough on a lightly dusted peel, brush with some of the brown butter, then add the mozzarella, ricotta and roasted squash. Transfer to the hot cooking surface and bake for 5–8 minutes, until the crust is golden and crisp. Watch the crust as it cooks; oven heat and dough thickness affect the timing.

4. Finish and slice

   Spoon over the remaining brown butter and scatter on the crisp sage. Add the optional honey, slice and serve while hot.

Make your pizza night easier

Roast the squash and prepare the butter before stretching the dough. Keep the topping layer even so the base can crisp, and save the sage for the end so it stays crunchy.

Use the operating and heat-safety instructions for your oven and cooking accessories. Meat toppings in this recipe should be fully cooked before they go onto the pizza.

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Recipe and campaign photography supplied by Blaze Grills for National Pizza Month 2026. Adapted into this step-by-step post by M&K Grills from Blaze’s recipe cards.