Ingredients
Scale
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
Instructions
- 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.
- 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.
- Spread the hot crust with a light layer of alfredo sauce, then a thin layer of the shredded cheese.
- Arrange the butternut squash over the pizza, then sprinkle with prosciutto, red onion, and pine nuts and top with crumbled goat cheese and kale.
- 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!
Notes
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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