A perfect treat on a crisp Fall night…you can make a homemade pizza crust or even save the time and purchase ready made pizza dough. The sage pesto is a must to develop the flavors! Topped with sauteed butternut squash, goat and parmesan cheeses and finished with crispy prosciutto!
1 ball of pizza dough
2/3 cup fresh sage leaves, torn
2 tablespoons toasted pine nuts (optional)
2-3 tablespoons olive oil
2 teaspoons finely grated parmesan cheese
1 1/2 cups tiny-cubed butternut squash
1 1/2 tablespoons unsalted butter
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon nutmeg
1/2 red onion, thinly sliced
6 thin slices prosciutto, torn
4 ounces parmesan cheese, freshly grated
8 ounces goat cheese, sliced and crumbled
Prepare pizza dough and let rise.
While dough is rising, combine sage, pine nuts and finely grated parmesan cheese in a food processor and blend until combined. Stream in olive oil and blend until a pesto forms. Set aside.
Heat a large skillet oven medium heat and add 1 tablespoon butter. Toss in butternut squash cubes, along with salt, pepper and nutmeg, tossing to coat. Cover and let cook for 10 minutes, stir, then let cook for 5-10 minutes more, just so the cubes are softened but not complete mush. Set aside. In the same skillet, add another 1/2 tablespoon of butter and onions with a pinch of salt. Cover and let caramelize for 15-20 minutes, stirring occasionally. Once the onions are finished, I removed them from the skillet and actually tossed in my prosciutto over low heat, stirring occasionally with a fork. This isn’t necessary but it helps crisp up the prosciutto which is so tasty!
Preheat oven to 375 degrees F.
Once dough has risen and you are ready to assemble pizza, spread 2-3 tablespoons of pesto all over dough. Apply a thin layer of the sage pesto – it’s quite strong and flavorful, a little goes a long way! Top with half of the grated parmesan, then spread butternut squash on evenly. Add the onions on next. Top with torn prosciutto pieces, then strategically place goat cheese over the pizza. Sprinkle with remaining parmesan. Bake for 25-30 minutes.
Eat and Savor the Fall flavors!