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Leek and Delicata Pizza with Burrata

This Leek and Delicata Squash Pizza with Burrata is the perfect fall pizza to make for a fun date night in!

Leek and Delicata Pizza with Burrata

If I were to die and be reincarnated as a food item, it would definitely be pizza. Dare I say, it would be this savory Leek and Delicata Pizza with Burrata to be exact.

All I want is for everyone I know to pitch in to buy us an outdoor pizza oven so I can make this delicata pizza every night! Is that too much to ask? I’m currently daydreaming about eating this guy on the back patio with a glass of my favorite cheap Chardonnay.

Hear me out. This pizza has everything I love (except chocolate, of course).

Ingredients

olive oil

homemade or store-bought pizza dough — I love Trader Joe’s pizza dough!

gouda — The flavor of gouda is so nice with the leek and delicata. Shredded mozzarella would also be fine.

prosciutto — my fave ingredient. Omit for vegetarians.

delicata squash — Delicata is one of my favorite winter squashes. There’s no need to peel it, so you can leave the skin on and thinly slice. You could also use honey nut or butternut squash, but you may want to cook it before adding it to the pizza as it takes a bit longer.

burrata — So luscious and really takes this pizza over the top. Fresh mozzarella would also work. 

fresh sage — the perfect aromatic fall herb. Fresh thyme would also be good. 

leeks (totally underrated, IMO) — You could do caramelized onions, but give leeks a try! 

NAME A BETTER GROUP THAN THAT…I’LL WAIT

How to Make

Place a medium sauté pan over medium-high heat with the olive oil. Add the sliced leeks and sauté for 6-8 minutes until soft. Season with salt and pepper and set aside. Remove your burrata from the fridge now.

Preheat your oven to 500ºF. Thirty minutes before cooking the pizza, put your pizza stone in the oven.

Divide the pizza dough into 2 even pieces. Stretch each piece of dough in a circular motion, then lay them both out on a flat surface and flatten out using a rolling pin.

Once your 2 pizza doughs are flat and ready to be cooked, top each with half of the shredded cheese, sautéed leeks, prosciutto, and sliced delicata. Transfer the pizzas into the oven and bake for 12-13 minutes until the crust is golden and crispy.

Remove pizza from the oven and top with the burrata. I like to place the ball of burrata on the pizza, slice through it, and dollop the cream around the pizza.
Season with salt and pepper and fresh sage leaves. Serve immediately

Leek and Delicata Pizza with Burrata

What is Delicata Squash

Delicata squash gets its name from its delicate outer skin that doesn’t need to be peeled and is totally edible. You can even roast the seeds just like you would pumpkin seeds for a fun snack! The flavor isn’t too sweet compared to pumpkin, honey nut, and butternut squash and works well in savory dishes. It’s harvested in the fall and makes a great addition to dishes all winter long!

How to store

How amazing would it be to have a freezer full of your favorite homemade pizzas?! To do so, go ahead and prepare you’re pizza like you’re getting ready to put it in the oven, but don’t. Instead, double wrap the prepared pizzas in plastic wrap. Bonus points if you want to do that on a cardboard circle.  Lay pizzas flat in the freezer and store for up to 2 months.

When you’re ready to bake, preheat the oven to 500ºF. Place frozen pizza on a lined or greased pan or pizza stone and bake until the crust is golden and cheese is melted about 10 minutes. 

You can also store cooked pizza in the fridge for up to 3 days. I like to reheat in a skillet to get the crust crispy again!

Leek and Delicata Pizza with Burrata

More Pizza Recipes You’ll Love!

Best Eggplant Parmesan Pizza

Country Ham, Egg, and Kale Breakfast Pizza

Southwestern Chicken Naan Pizza

Bacon Cheeseburger Pizza with Dill Pickle Aoili

Grilled Peach and Prosciutto Flatbreads

I hope you enjoy this recipe! Take a browse around the site and please let me know if you make anything by leaving a comment and rating the recipe below. Don’t hesitate to reach out if you have any questions, concerns, or requests!

Leek and Delicata Pizza with Burrata

Leek and Delicata Pizza with Burrata

Yield: 2
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes

Imagine yourself making this delicious Leek and Delicata Pizza with Burrata on a cool fall night in your outdoor pizza oven. Goals!

Ingredients

  • 2 leeks, cleaned - halve, remove the outer layer and slice into thin half circles
  • 2 tablespoons olive oil
  • 1 ball of homemade or store-bought pizza dough (I love Trader Joe's)
  • 1-2 cups gouda, shredded
  • 4 oz prosciutto, torn into pieces
  • 1 small delicata squash, halved, seeded and thinly slice
  • 2 balls of burrata or fresh mozzarella
  • fresh sage leaves, for garnish

Instructions

  1. Place a medium sauté pan over medium-high heat with the olive oil. Add the sliced leeks and sauté for 6-8 minutes until soft. Season with salt and pepper and set aside. Remove your burrata from the fridge now.
  2. Preheat your oven to 500ºF. Thirty minutes before cooking the pizza, put your pizza stone in the oven.
  3. Divide the pizza dough into 2 even pieces. Stretch each piece of dough in a circular motion, then lay them both out on a flat surface and flatten out using a rolling pin.
  4. Once your 2 pizza doughs are flat and ready to be cooked, top each with half of the shredded cheese, sautéed leeks, prosciutto, and sliced delicata. Transfer the pizzas into the oven and bake for 12-13 minutes until the crust is golden and crispy.
  5. Remove pizza from the oven and top with the burrata. I like to place the ball of burrata on the pizza, slice through it, and dollop the cream around the pizza.
  6. Season with salt and pepper and fresh sage leaves. Serve immediately

Notes

See the blog post above.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Leek and Delicata Pizza with Burrata
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