Butternut Squash, Sage Pesto and Prosciutto Pizza (adapted from howsweeteats.com)
Ingredients:
- 1 batch of your favorite pizza dough
- 2/3 cup fresh sage leaves, torn
- 2 tbsp. toasted pine nuts
- 2-3 tbsp. olive oil
- 2 tsp. finely grated parmesan cheese
- 1 1/2 cups tiny cubed butternut squash
- 1 1/2 tbsp. unsalted butter
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 1/8 tsp. nutmeg
- 1/2 red onion, thinly sliced
- 6 thin slices prosciutto (or very thin ham or bacon), torn
- 4 oz. parmesan cheese, freshly grated
- 8 oz. goat cheese, sliced and crumbled
Directions:
Prepare pizza dough and let rise. While dough is rising, combine sage, pine nuts and finely grated parmesan cheese in a food processor and blend until combined. Stream olive oil and blend until a pesto forms. Set aside. Heat a large skillet over medium heat and add 1 tbsp. butter. Toss in butternut squash cubes along with salt, pepper and nutmeg, tossing to coat. Cover and let cook for 10 minutes, stir, then let cook for 5-10 minutes more, just so the cubes are softened but not complete mush. Set aside. In the same skillet, add another 1/2 tbsp. of butter and onions with a pinch of salt. Cover and let caramelize for 15-20 minutes, stirring occasionally. Once the onions are finished, remove them from the skillet and toss in the prosciutto over low heat, stirring occasionally with a fork. This isn’t necessary but it does help crisp up the meat.
Preheat oven to 375 degrees F. Once dough has risen and you are ready to assemble the pizza, spread 2-3 tbsp. of pesto all over the dough. Use a thin layer unless you love sage. Top with half of the grated parmesan, then spread butternut squash on evenly. Add the onions on next. Top with torn prosciutto pieces, then strategically place goat cheese over the pizza. Sprinkle with remaining parmesan. Bake for 25-30 minutes.
*Items in bold are likely available at the Cape Riverfront Market