Winter pizza platter close overhead featured

Winter Pizza

Seasonality is the strongest driving force when it comes to what I eat and what I cook. And to be honest, it’s not even about the ethics. It’s more about the cravings. You can clearly see this if you look through the recipes month by month. July has a completely different feel than now. As it should! I feel different now that I did back in the sweaty summer months.

Luckily for us, pizza has no seasonality. Pizzas are always welcomed. But the ingredients that adorn them can be seasonal and unconventional. These are my favorite varieties of pizza.

Winter pizza platter full

This winter pizza is adapted from a recipe I found in Saveur. I switched out a few ingredients to make it more “wintery.” If that’s a thing? I added pancetta because the boys in my house are typical Midwestern carnivores. Plus, the salty, crunchy bites add some fantastic texture. The bitter radicchio plays nicely with the sweet roasted onions and butternut squash.

Winter pizza held

We gotta talk about the cheeses. I used smoked provolone, which really adds a fun dynamic. The dollops of fresh ricotta bring a simple subtle creaminess that ties all these flavors and textures together.

Winter pizza platter close up overhead half of pizza

Can we also talk about these colors???

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I’m slightly obsessed with drizzling honey on pizza before I bake it. You must try it.

Winter pizza platter close up vertical

If this recipe catches your eye, you may also want to check out my Brussels Sprout Pizza with Balsamic Onion, Mozzarella and Candied Bacon.

Do you have different variations on a particular dish depending on the season? What are some of your favorite winterized recipes?

Winter Pizza with Squash and Radicchio

  • Prep: 15 mins
  • Cook: 40 mins
  • Total: 55 mins
  • Yields: 8 pieces
Winter pizza platter close overhead featured


  • 1 pound frozen pizza dough, defrosted
  • 1 small butternut squash, peeled, seeded and cut into small cubes
  • 1 large onion, cut into a large dice
  • 2 tablespoons olive oil
  • Salt
  • Pepper
  • Sage
  • ½ cup milk
  • 1 cup ricotta cheese
  • 2 cups shredded smoked provolone cheese
  • 3 ounces pancetta, cut into small cubes and browned
  • Half head of radicchio, cut into thin strips
  • 1 tablespoon honey
  • Red chili flakes


Preheat the oven to 450°F.

On a large baking sheet, toss the squash with the olive oil and season it with salt and pepper. Move the squash to one side of the pan and do the same with the onion on the other side of the pan. Bake for about 25-30 minutes or until the squash is tender and the onions are caramelized.

Place the squash (not the onions!), a few sage leaves, a ½ cup of ricotta, a ½ cup of provolone and the milk in a food processor. Process until the mixture is smooth, adding more milk if necessary. You want the squash to be pureed but not runny.

Roll the pizza dough out until thin. Spread the squash mixture over the dough, leaving a half-inch border for the crust. Top with the provolone, pancetta, onion and more sage. Dot the pizza with the remaining ricotta and scatter over the radicchio. Drizzle the whole pizza with a little olive oil and honey, and sprinkle it with chili flakes.

Bake the pizza until the cheese is starting to brown and the crust is golden and crispy, about 12 minutes.

Cut it into wedges and serve.





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