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!
Preheat oven and Prepare Pan: Arrange the oven rack to the middle position and preheat the oven to 400 degrees F. Line a large baking sheet with aluminum foil for easy clean up.
Season the Butternut Squash: 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 and then toss to combine.
Roast Squash: Transfer the yellow squash to the preheated oven and roastuntil fork tender, about 20-30 minutes, tossing halfway through cooking.
Make the Butternut 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. (Tip: You want it creamy, smooth and spreadable, but not too thin). Taste and adjust for seasoning with salt and pepper and sweetness with honey.
Assemble 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 Pizza: Transfer the pizza back to the oven and bak for 13-15 minutes, or until the crust golden brown.
Garnish and Serve: Remove from oven and top with prosciutto, fresh thyme and pumpkin seeds. Serve immediately. Enjoy!
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Notes
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.
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.
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.
The butternut squash puree can be made up to 4 days in advance and stored, covered, in the refrigerator.
Recipe Yield: 2 Flatbread Pizzas or 1 Large Pizza
Nutritional information is provided as a courtesy and the nutrition facts are an estimate based upon 4 servings. Exact information will depend upon the brands of ingredients and precise measurements used.