This delicious pizza idea came from Cooking Light. Here’s my issue – I can’t follow recipes to a T. It’s just kind of my thing. If you want to see the original dish, click on over here. I’d like to apologize in advance for my slightly bluish tinted photos. My flash I normally use at night when cooking crapped the bed so there was a little tweaking that had to happen.
- 1 Ball Whole Wheat Pizza Dough
- 1 1/2 cup Fontina Cheese
- 1 tbpn Dried Oregano
- 1 cup Parmesan Cheese
- Butternut Squash, about 15 thinly sliced rounds from the top of the squash
- 1/2 cup Pesto
- 1/8lb very thinly sliced Prosciutto
- Olive oil or non-stick spray
1. Heat oven to 450
2. Grease or spray down pizza pan so your pizza won’t stick. Any size or shape will work, but you may need to adjust cooking time. I used a regular cookie sheet.
3. Roll out dough and stretch onto pizza pan, being careful not to tear the dough. If you do, just pinch it back together – no biggie.
4. Spread Parmesan fairly evenly onto the dough. Eat some. You know you need to try it ahead of time to make sure it’s perfect.
5. Lay down the prosciutto, leaving about a 1 inch to 1/2 inch alone for the crust.
6. Make sure your pesto is very warm so it spreads easily and spread over the prosciutto. Don’t worry about getting it to even, it’s kind of delicious no matter what.
7. Over this lay down your thinly sliced butternut squash rounds. The easiest way to make these is using a mandolin, but a sharp knife and being careful will work. Obviously remove the skin of the squash before you cut it into thin rounds. They should be no more than 1/4 of an inch in order to cook. Mine were around 1/8 – almost see through. I laid three across and then about 7-8 down, and then in between each of those rows so they overlapped some.
8. Sprinkle your oregano on top of the squash. Ok ok, I put it over my Parmesan. Just put it anywhere under the final layer of cheese and you’ll be ok.
9. Put the fontina on top of your butternut squash. It might not seem like enough to cover the squash and keep it from burning but here’s the magic – the fontina will spread and become a delicious cover to the squash and it will help steam the squash to perfection.
10. Cook for 20 minutes. This was the exact perfect amount of time in my oven. Keep a close eye on it though, you don’t want the fontina to burn since it’s such a soft cheese.
Cut into slices and gobble that wonderous-spectacularness up. The photo below might look slightly soggy but it in no way was. What you’re seeing is the fontina dripping and causing an almost glaze when mixed with the oil from the pesto.
This was so easy and not time consuming at all. By using pre-made pizza dough, and pesto from our garden we froze, it was a 15 minutes of prep and 20 of cooking. I consider 35 minutes for decent and delicious dinner a success.
I love using fall foods in unique ways.
Happy Crunchy Delicious Cheesy Pizza Goodness,