Whole Wheat, Butternut Squash + Prosciutto Pizza

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,



Kale Pesto, Beet-greens, Mushroom & Feta Omelet

This post won’t be too long, as we have a wedding to attend today for one of my best friends, but I had to share this before we got on the road.

As I rolled out of bed this morning, while Mr. A kept working on our addition, my stomach was grumbling hard. I quickly snapped some photos of progress (post to come soon) and then got into the kitchen before 8am to get a few things done before this afternoon. I was going to make pancakes for breakfast until I noticed we desperately needed to use up produce.

Last week I bought some beets with the greens still attached so I could sautee the greens and slice the beets to attempt salt and vinegar beet chips. I’ll be posting about that tomorrow when I bake them (they marinate for 24 hours in vinegar) but here’s a sneak peak.

Once I was done slicing the beets I had all the greens left over which were already starting to wilt a little. I knew they needed to be used asap. A little detective work also showed some kale pesto, mushrooms and eggs which were dying to be used into a yummy omelet for the hubs and I.


  • tomato basil feta
  • kale pesto (recipe here)
  • mushrooms
  • eggs
  • butter
  • garlic powder


I planned on making a large omelet for Mr. A and I to share this morning, so I sauteed an entire container of mushrooms and about two bunches of beet-greens in a pad of butter. By pad of butter I mean about a 1/2 inch of butter. It’s that kind of morning.

Once sauteed down pretty well, dust with garlic powder to taste and add in kale pesto. Feel free to skip the garlic powder if you aren’t a huge fan or you already made your kale pesto so garlicky it could kill a vampire – like we do. Set aside.

In a large pan heat some butter or olive oil. Whisk eggs in a bowl (about 4 for 2 people who are hungry). Once heated well, add the eggs and thoroughly coat the pan with them. I prefer a thin omelet, so I use my huge pan and get it nice and thin (but thick enough to hold the ingredients, think double to triple crepe thickness).

Once eggs are cooked through a little, add the mushrooms/greens mixture. Sprinkle feta on top. Be careful not to add too much feta, the kale pesto has feta in it so it’s already salty.

Flip into omelet form, cook on each side for just a minute longer to warm the feta through and then, as is tradition around here, mow down.

This was so good, but I put just a tad too much feta in ours. Oh who am I kidding. I love feta. It was just enough.

I hope you are all having a wonderful weekend! Off I go to get dolled up and put on a nice pair of heels, with beet stained hands.


Happy Breakfast Noshing,