We’re on pizza kick and I don’t see it going away. This pizza screams fall. Warm and comforting. And completely delicious.
I made a few changes from the original recipe but the concept is the same. Instead of making my own sage pesto (which I would imagine is amazing), I used up some remaining basil pesto (I just hate throwing away food!). I also used two mini gluten-free Rudi’s pizza crusts. They’re fantastic for gluten-lovers and gluten-avoiders. And instead of prosciutto I used bacon.
There are a few steps involved but it’s worth it. First, dice the butternut squash into tiny cubes. Saute in a tablespoon of butter with nutmeg, salt and pepper for about 10 minutes, covered. Remove from the pan and throw in another 1/2 tablespoon of butter and the onions. Caramelize those bad boys for about 10 minutes. Remove from pan and cook a few slices of bacon. Now let’s assemble the pizza!
First, spread a little pesto over the crust. Top with a sprinkle of Parmesan. Next, pile on the butternut squash, onions and bacon crumbles. Top with goat cheese! Bake!
I only used about 2 ounces of goat cheese which I thought was plenty.
On the sides, some roasted green beans that were simply tossed with olive oil and seasoning salt.
What pizza creation will come out of our kitchen next?