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?
That pizza looks incredible – gotta love pizza!