Pizza is my jam and there is no way that I could ever give it up. Like ever, ever.
First you start off with the crust. You can have it thin, thick, stuffed, flavored or rolled. Next up are the toppings: sauce, pesto, olive oil, multiple amounts of different cheeses, vegetables, meat choices and then dipping sauces. I swear I only touched on a few and the list could go on and on. It’s the ultimate comfort food but you don’t have to make it unhealthy either.
That’s where this spinach, prosciutto and butternut squash pizza comes into play. A couple of years ago my friends hosted a pizza party at their house. You could literally make any type of pizza that you wanted and play around with your toppings. While I was there one of them added butternut squash and goat cheese to their pizza and I was forever sold on this idea. It’s basically elevating your pizza taste and making a more gourmet pizza instead of sticking with the regular cheese and pepperoni.
Not that anything is wrong with those choices.
Now back to this butternut squash pizza and all its glory. Seriously if you like to venture out with your pizza options then this one is for you. My toddler wasn’t too big of a fan of the goat cheese but other wise she loved eating this gourmet pizza.
The crust was made in less than 15 minutes by using a Fleischmann’s pizza yeast pack. What I love about these envelopes is that you don’t even have to wait for the yeast to activate. You just combine all of the dough ingredients into a bowl, stir, kneed and voila you have pizza dough. Sometimes I even like to add a little bit of honey to my dough for a little extra punch.
If you prefer a lot of cheese on your pizza then just add another couple of tablespoons of parmesan cheese.
ENJOY ~ Meagan
Spinach, Prosciutto and Butternut Squash Pizza
- 1 1/4 cups cubed butternut squash
- 1 1/2 teaspoons olive oil
- 1 pizza dough
- 1 1/2 tablespoons pesto
- 1/2 cup fresh spinach with stems removed
- 2 tablespoons finely shredded parmesan cheese
- 2 ounces goat cheese, crumbled
- 3 prosciutto slices
Preheat oven to 425 degrees F.
Place butternut squash on a baking sheet lined with foil and lightly coat with olive oil. Bake in the oven for 25 minutes. Remove from oven and place on paper towels.
Roll out the dough creating a 10 to 12 inch circle. Poke the dough with a fork to ensure no bubbles form. Brush the top of the dough with pesto leaving the outer ring with no topping. Top with spinach, parmesan cheese, goat cheese and butternut squash.
Bake in the oven for 8 minutes and then remove. Top with prosciutto slices and stick back in the oven for an additional 3-4 minutes.
Disclosure: I was compensated for this post and received product. All opinions are my own and appreciate you supporting the brands that I love.