Ingredients

The following ingredients have 4 Servings
  • 2 cups butternut squash ( cut into 1/2 inch cubes, or 1 cup roasted butternut squash (then omit the olive oil, salt, and pepper))
  • 1 teaspoon olive oil, (plus more for the pan)
  • salt and pepper, (to taste)
  • 3-4 slices thinly sliced prosciutto
  • Your favorite regular or gluten free pizza dough (enough for about a 12-14 inch pizza (or a prebaked pizza shell))
  • 1/4 cup pesto
  • 4 ounces goat cheese, (crumbled)
  • Optional (balsamic vinegar reduction)

Instruction

  • If you aren't using leftover roasted squash, preheat your oven to 400°F and coat a baking sheet with olive oil or cooking spray. Cut the squash into 1/2-inch cubes, toss in olive oil, salt, and pepper until coated. Bake for about 30 minutes, flipping once.
  • Place prosciutto on a cooling rack set on top of a baking sheet and bake at 400°F for 10-15 minutes, or until crispy. Set aside.
  • Increase oven temperature as needed for your selected pizza dough. Shape pizza dough into a circle and bake as per instructions, leaving about 10 minutes of baking time for after you add the toppings. If you are using a prebaked pizza shell, you can start by just adding the toppings.
  • Spread crust with pesto, then top with butternut squash cubes, crispy prosciutto that has been crumbled into pieces, and goat cheese. Bake for another 10 minutes, or until toppings are hot and crust is cooked through and browned.
  • Before serving, drizzle with balsamic vinegar reduction, if desired.