Pizza is life, so when I was asked to participate in this month's pizza challenge with Cappello's the obvious answer was DUH! October is National Pizza Month so all month long I will be sharing some of my favorite pizza recipes, new pizza recipes, and some of the greatest pizza hacks around! Stay tuned for more, but in the meantime, I hope you enjoy this fall-themed pizza which is sure to be a crowd-pleaser!
1 cup cubed butternut squash
1/2 red onion thinly sliced
2 strips of prosciutto
1 Cappellos Naked Pizza Crust
1 oz goat cheese
1 tsp honey balsamic vinegar
Preheat oven to 400 degrees.
Cube the butternut squash into small bite-size pieces and place on a baking sheet.
Slice the red onion thinly and place on the baking sheet next to the butternut squash.
Place two strips of prosciutto on the baking sheet next to the onion.
Drizzle the squash and onion with a little olive oil and sprinkle with salt. Toss to coat.
Roast for 15 min then remove the prosciutto from the pan. Flip the squash and onion and return to the oven for another 10 minutes or until squash is cooked through.
Turn the oven up to 425 degrees and place a clean baking sheet in the oven.
While the oven heats up, place the onions on the bottom of the pizza crust, then the butternut squash on top.
Crumble the goat cheese on top of that and then finally break the prosciutto into little pieces and place on top.
Cook in the oven on a preheated baking sheet for 13-18 minutes depending on your desired crispiness of the crust.
Drizzle with honey balsamic, sprinkle with fresh thyme leaves, slice, and enjoy!