Give your next pizza an autumnal spin this easy Prosciutto and Butternut Squash Pizza made on flatbread and topped with roasted butternut squash puree, goat cheese, red onions, salty prosciutto, crunchy pumpkin seeds and fresh thyme.
While this recipe is not super quick, it IS relatively easy. And pretty much all of the cook time is hands off. 
AND, this recipe IS only 10 ingredients!
Therefore I’m going to call this a WIN WIN.
This pizza is all about the toppings and layers. Layers of straight up FLAVA HEAVEN, you guys.
Sweet, savory, smooth and luscious butternut squash puree
Pungent, thinly sliced red onions
Creamy, decadent goat cheese
Earthy sprigs of thyme
Salty, wafer-thin slices of pork-tastic prosciutto
Crunchy, subtly sweet pumpkin seeds (aka pepitas)
A light sprinkling of parmesan
ALL layered on warm, thin, crisp baked Naan or Flatbread
SO.Much.YUM!!
Recipe Notes:
1. I have used plain naan, garlic naan and flatbreads to make this pizza and all of them are delicious. You can make your own pizza dough and use that as well if you would like, just be sure to par-bake the pizza dough before adding the toppings. Instead of using 2 pieces of naan or flatbread, you can make one large pizza if desired.
2. If you want to make prosciutto roses like you see here, simply take a small slice of prosciutto and wrap it around your finger. Voila. Prosciutto Roses.
3. If you want your prosciutto to be crispy, simply add the prosciutto to the pizza with the red onion and goat cheese and bake as directed.
4. The butternut squash puree can be made up to 4 days in advance and stored, covered, in the refrigerator.
Check out the video!
Prosciutto and Butternut Squash Pizza
- Total Time: 50 minutes
- Yield: 4 servings 1x
Description
Give your next pizza an autumnal spin this easy Prosciutto and Butternut Squash Pizza made on flatbread and topped with roasted butternut squash puree, goat cheese, red onions, salty prosciutto, crunchy pumpkin seeds and fresh thyme.
Ingredients
Butternut Squash Sauce (yield about 1 ½ cups):
- 4 Cups Butternut Squash – cubed (about ½ a medium squash)
- 3 Cloves Garlic – peeled
- 3 TBS Olive Oil (divided)
- 1 TBS Fresh Thyme (plus more for topping pizza)
- ½ tsp Chili Powder
- 1 TBS Honey (or more to taste)
Pizza:
- 2 Pieces Garlic Naan
- ½ Red Onion – thinly sliced
- 6 ounces Goat Cheese – cut into ¼’’ thick slices
- ½ Cup Parmesan – freshly grated
- 3 ounces Prosciutto
- Roasted Pumpkin Seeds (optional for topping)
- Kosher Salt and Ground Pepper (to taste)
Instructions
- Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil for easy clean up. Add the squash and garlic to the baking sheet. Drizzle with 2 tablespoons of olive oil and sprinkle with thyme and chili powder. Season generously with salt and pepper. Toss to combine.
- Roast squash in the oven until fork tender, about 20-30 minutes, tossing halfway through cooking.
- Make the squash sauce: Transfer squash and garlic to a food processor. Add in the remaining tablespoon of oil and honey. Puree until creamy and smooth, adding more olive oil (or vegetable broth or water) if it’s too thick. (You want it creamy, smooth and spreadable, but not too thin). Taste and adjust for seasoning with salt and pepper and sweetness with honey.
- For the Pizza: Place naan on a baking sheet. Spread with a heaping 1/3 – ½ cup of the squash sauce. Top with red onion, goat cheese slices and parmesan. Bake for 13-15 minutes, or until golden brown.
- To serve: Remove from oven and top with prosciutto, fresh thyme and pumpkin seeds. Serve immediately. Enjoy!
Notes
*Yield: 2 Flatbread Pizzas or 1 Large Pizza
1. I have used plain naan, garlic naan and flatbreads to make this pizza and all of them are delicious. You can make your own pizza dough and use that as well if you would like, just be sure to par-bake the pizza dough before adding the toppings. Instead of using 2 pieces of naan or flatbread, you can make one large pizza if desired.
2. If you want to make prosciutto roses like you see here, simply take a small slice of prosciutto and wrap it around your finger. Voila. Prosciutto Roses.
3. If you want your prosciutto to be crispy, simply add the prosciutto to the pizza with the red onion and goat cheese and bake as directed.
4. The butternut squash puree can be made up to 4 days in advance and stored, covered, in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main
