Roasted Butternut Squash Prosciutto Pizza
We’ve put all your favorite Fall flavors in one place — a savory Butternut Squash Prosciutto Pizza made simple with Rich’s authentically Italian Oval Pinsa. Rich’s parbaked Pinsa is imported from Italy and made with regional ingredients that bake into rustic, irregular pies unique to every order. This perfect Autumn Pinsa has crispy prosciutto, sweet butternut squash, and melty cheese topped with fresh sage and spices. It’s the perfect combination of sweet and savory in every bite!
Ingredients
| 1 Item |
7” X 11” Oval Pinsa Classic, 12 8.1-oz (#23992)
|
|---|---|
| 1 C | Butternut Squash, Cubed |
| 1/4 C | Mozzarella Cheese, Whole Milk Low Moisture, Shredded |
| 1/4 C | Crumbled Blue Cheese |
| 1 oz | Prosciutto, Thinly Sliced |
| 1/2 tbsp. | Honey |
| 1/2 tbsp. | Olive Oil |
| 1/2 tbsp. | Fresh Sage, Chopped |
| 1/4 tsp. | Cinnamon |
| 1/4 tsp. | Cayenne Pepper |
| 1 Pinch | Red Pepper Flakes |
| Salt And Pepper, To Taste |
Directions
1 |
Preheat oven to 425ºF |
|---|---|
2 |
On a baking sheet, toss the butternut squash, honey, sage, cinnamon, cayenne and a pinch of red pepper flakes, salt and pepper together |
3 |
Roast the mixture for 15-20 minutes |
4 |
Increase the heat to 525ºF |
5 |
Drizzle the Oval Pinsa with olive oil. Top with the mozzarella cheese, blue cheese, prosciutto and butternut squash |
6 |
Bake for 3 minutes and 45 seconds or until the crust is golden brown and the cheese is melted. |
7 |
Serve |
4-6 Slices