Give pizza night a fresh and delicious upgrade with this easy Butternut Squash Flatbread Pizza!  Topped with decadent goat cheese, pungent red onions, salty prosciutto, crunchy pumpkin seeds and fresh thyme, these pizzas are guaranteed to please!

Butternut Squash Flatbread Pizza {with Goat Cheese, Prosciutto & Pumpkin Seeds}

Hi, friends!  Happy Thursday!  Ohhhh-soooo close to the weekend!

If you have been visiting my little slice of the interwebs this year, you may be noticing a theme happening here – Dishes that are quick, easy, and 10 ingredients or less has been the name of my 2017 food game.

I’m going to be honest, my culinary school background kind of ruined simple, no-fuss meals for me.  BUT one of my New Year goals has been to resist the urge to over complicate the dishes here on this blog.

You see, in school the Chefs were always handing us recipes with no less than 25 ingredients.  They were constantly ingraining into our brains the importance of flavor profiles and balanced dishes.

Basically, I learned that more is better when it comes to flavor.

But, this year I am trying to practice something else I learned in school.  Something that pretty much goes directly against everything else we were taught – to K.I.S.S (keep it simple stupid).

While I have been working REALLY hard to keep most recipes here quick and easy, unfortunately they can’t all be one skillet and 16 minutes or less (like these shrimp).

Some meals are just worth the extra effort and/or ingredients.  Ya dig?

Butternut Squash Pizza with Goat Cheese, Prosciutto & Pumpkin SeedsButternut Squash Flatbread Pizza {with Goat Cheese, Prosciutto & Pumpkin Seeds}

All that ⬆️️ rambling brings me to today’s recipe.

While it 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.

Win for you in the easy department.

And win for me in the staying true to my New Year, New Me goals department.

High fives all around ✋

Buuuuuut, before we get to the recipe I have a super quick confession – I made and photographed this pizza back in October.  And I’ve made it about a dozen times since.

Did you just throw something at me?  Thankfully I have my trusty computer screen to protect me from rocks and other hard objects.

Before you write me off for life, I had EVERY intention of sharing this way back when.  And then the holidays happened, and I became completely CONSUMED in all things festive and fun.

But, what matters is that I AM sharing it NOW.  Hopefully you make this pizza, because I know you will forgive me after just one bite.

Butternut Squash Flatbread Pizza {with Goat Cheese, Prosciutto & Pumpkin Seeds}

Butternut Squash Flatbread Pizza with Goat Cheese, Prosciutto and Pumpkin Seeds

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!!  😋

Butternut Squash Flatbread Pizza {with Goat Cheese, Prosciutto & Pumpkin Seeds}

Now that we have discussed how downright delicious this pizza is, let’s talk about how it all goes down.  The most time consuming part of this flatbread is the butternut squash puree.  But, it only takes 20-30 minutes and whipping it together is SUPER EASY.

Simply throw some diced squash onto a baking sheet with a few cloves of garlic, a sprinkle of chili powder and thyme, and a drizzle of oil.  Then, roast until tender.  Transfer the squash and garlic to a food processor with a bit of honey and puree.  Done and done.

Generously spread the butternut squash puree on a piece of naan or flatbread and top with red onion, goat cheese and parmesan.  Bake until golden.

Remove the pizza from the oven and garnish with prosciutto, fresh thyme and pumpkin seeds.

Slice and CHOW DOWN.

Butternut Squash Pizza with Goat Cheese, Prosciutto & Pumpkin Seeds-128Butternut Squash Flatbread Pizza {with Goat Cheese, Prosciutto & Pumpkin Seeds}

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.

Butternut Squash Flatbread Pizza {with Goat Cheese, Prosciutto & Pumpkin Seeds} Butternut Squash Flatbread Pizza {with Goat Cheese, Prosciutto & Pumpkin Seeds}

Pizza night deserves a delicious upgrade.  Add this Butternut Squash Flatbread Pizza to the rotation!

Until next week friends, cheers – to easy, yet elegant pizzas!

-xoxo-

Cheyanne

5 from 6 votes
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Butternut Squash Flatbread Pizza {with Goat Cheese, Prosciutto & Pumpkin Seeds}
Prep Time
15 mins
Cook Time
35 mins
Total Time
50 mins
 

Give pizza night a fresh and delicious upgrade with this easy Butternut Squash Flatbread Pizza! Topped with decadent goat cheese, pungent red onions, salty prosciutto, crunchy pumpkin seeds and fresh thyme, these pizzas are guaranteed to please!

Course: Appetizer, entree, Pizza, Snack, starter
Cuisine: American, Italian
Servings: 4
Calories: 620 kcal
Author: Cheyanne Holzworth-Bany
Ingredients
  • Butternut Squash Sauce (yield about 1 ½ cups):
  • 4 Cups Butternut Squash – cubed (about ½ a medium squash)
  • 3 Cloves Garlic – peeled
  • 1 TBS Fresh Thyme , plus more for topping pizza
  • ½ tsp Chili Powder
  • 3 TBS Olive Oil , divided
  • 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
  1. 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.
  2. Roast squash in the oven until fork tender, about 20-30 minutes.
  3. 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.
  4. 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.
  5. To serve: Remove from oven and top with prosciutto, fresh thyme and pumpkin seeds. Serve immediately. Enjoy!
Recipe 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.

Nutrition Facts
Butternut Squash Flatbread Pizza {with Goat Cheese, Prosciutto & Pumpkin Seeds}
Amount Per Serving
Calories 620 Calories from Fat 324
% Daily Value*
Total Fat 36g 55%
Saturated Fat 13g 65%
Cholesterol 47mg 16%
Sodium 932mg 39%
Potassium 597mg 17%
Total Carbohydrates 53g 18%
Dietary Fiber 4g 16%
Sugars 10g
Protein 21g 42%
Vitamin A 311.5%
Vitamin C 41.1%
Calcium 32.8%
Iron 13%
* Percent Daily Values are based on a 2000 calorie diet.

 

 

 

 

 

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Butternut Squash Flatbread Pizza {with Goat Cheese, Prosciutto & Pumpkin Seeds}