This next recipe is one I know you will love! Last Thursday, I stopped but the farmers market and found a beautiful butternut squash. Next thing I knew I was whipping up the perfect Fall pizza and Im so happy I did. This pizza is Fall in a slice, and it's so satisfying. Instead of sauce that you might see on a typical pizza, I made a spread with the delicious butternut squash and mascarpone. The spread is supper smooth and delicious. I also used this spread by adding it to my risotto to make rice balls ( recipe coming soon :) ) which gave it amazing flavor. I hope you enjoy this yummy Fall treat as much as I did!
—Michele Figliuolo | Food is Good F.I.G.
Festive Fall Pizza | 12 SERVINGS
Preheat oven to 350 degrees.
Dice up the whole butternut squash into medium size pieces. Season with thyme, salt, pepper and olive oil. Bake in oven for about 25 minutes or until golden brown.
In a sauté pan brown the prosciutto until crispy. Remove and save for topping the pizza.
Butternut squash spread:
Once the butternut squash is baked and cooled reserve half the butternut squash for the topping. Use the remaining half and place it into a food processor. Pulse and add 1/2 cup of olive oil, 1/3 cup of warm water, 1/4 cup of mascarpone, 1/2 cup of grated cheese and season with salt and pepper. This spread should be smooth and velvet like.
One the spread is made, roll out the pizza dough into your desired shape. Spread about 3 tablespoons of the butternut squash spread down, after add almost all of the gruyere cheese, then the prosciutto, kale, remaining diced butternut squash and remaining gruyere cheese . Bake in an oven at 375 degrees or until golden brown.
Once pizza is done finish with balsamic glaze salt and pepper!