Butternut Alfredo Pizza

with proscuitto, toasted pine nuts, crumbled goat cheese, red onion and a bit of kale

This sweet and savory pizza will sweep you off your feet! The idea for it came to me after making my rosemary sage roasted butternut squash. I thought it would be fabulous on pizza … and I had some of these super thin flatbreads in my fridge that my good friend had given me, plus a bit of leftover alfredo sauce after making my daughter some decadent fettucine alfredo (recipe coming soon … if I ever get a chance to photograph it! Winter is such a difficult time for photographing food in my dark house. I like the natural outdoor light, but there is precious little of that in the wintertime.)

The luscious rich alfredo sauce and crunchy cracker crust was the perfect undertone to sweet/savory roasted butternut squash slices, tangy red onion, salty prosciutto, creamy goat cheese, with a few sweet/salty pine nuts on top for a little extra crunch and a bit of kale for color and a slight hint of bitter from the kale that so nicely counters the rest of the flavors.

This pizza is so easy to make, especially if you have a ready made crust (or flatbread) and some alfredo sauce available.

You don’t have to go all super thin crust on this pizza … if you want a thicker, chewier crust, totally go for it! It will take a little longer to cook, but you can also pile on the toppings a bit thicker then too. If you stick with a thin crust, keep the toppings light and thin.

And if you want a healthier option for the sauce, cauliflower alfredo sauce is SO good at mimicking the real thing.

This is a pizza I could eat every day … it’s so. freaking. amazing. Add a sprinkle of spicy red pepper flakes and I’m in taste bud heaven.

Want a homemade thin crust for this pizza? I think this one from King Arthur Flour looks promising and is definitely on my “must try” list. If you want a little thicker crust, try my New York Style Pizza Crust or my Italian Garlic (Boboli-style) pizza crust. Or if you want a low-carb (or gluten free) crust, I would suggest this spinach pizza crust.

Enjoy my sweet foodie friends.

Butternut Alfredo Pizza

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 1 - 6 servings 1x

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Ingredients

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For the squash:

• 4 – 6 thin slices of peeled butternut squash (or other winter squash, 1/4 inch thick)
• 1 clove garlic, peeled & chopped fine
• 1/2 Tablespoon of olive oil
• A bit of crumbled sage
• A small sprig of fresh rosemary, chopped fine
• A bit of salt & freshly ground pepper

For the pizza:

• 1 pizza crust (I used a store-bought thin flatbread/pizza crust)
• 2 – 4 Tablespoons alfredo sauce (or more, depending on how big your pizza crust is. You can use store bought or homemade … for a healthier option, try cauliflower alfredo sauce)
• About 1/2 – 1 cup freshly grated parmesan, romano or asiago cheese
• Thinly sliced prosciutto
• Thinly sliced red onion
• Pine nuts (pinons)
• Crumbled goat cheese
• 1 rib (or so) of finely chopped kale leaves, stem removed

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Instructions

1. Preheat the oven to 400 F. Toss the thin-sliced butternut squash with olive oil, garlic, rosemary, sage, salt & pepper. Spread out on a baking sheet in a single layer. Roast for about 10 minutes or until the squash is tender.
2. If you want your crust to be crispy on the bottom, cook it on a pizza stone alongside the squash. Thin crust will only need about 5 minutes … thicker crust will need to cook longer.
3. Spread the hot crust with a light layer of alfredo sauce, then a thin layer of the shredded cheese.
4. Arrange the butternut squash over the pizza, then sprinkle with prosciutto, red onion, and pine nuts and top with crumbled goat cheese and kale.
5. Increase the heat to 425 F and cook until the crust is browned, the cheeses are fully melted, the nuts are toasted and the pizza is hot in the center. Slice and enjoy!

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Notes

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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