5 from 1 vote
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, Snack, starter
Cuisine: American, Italian
Keyword: butternut squash, flatbread, goat cheese, naan, pizza, prosciutto, pumpkin seeds
Servings: 4
Calories: 620 kcal
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
  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, tossing halfway through cooking.
  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 Video

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*
Fat 36g55%
Saturated Fat 13g81%
Cholesterol 47mg16%
Sodium 932mg41%
Potassium 597mg17%
Carbohydrates 53g18%
Fiber 4g17%
Sugar 10g11%
Protein 21g42%
Vitamin A 15575IU312%
Vitamin C 33.9mg41%
Calcium 328mg33%
Iron 2.3mg13%
* Percent Daily Values are based on a 2000 calorie diet.