Ingredients
- 1/2 of one medium butternut squash, peeled and diced into medium pieces
- 1/2 tablespoon olive oil
- 1 teaspoon salt
- 1 teaspoon pepper
- 1/2 teaspoon garlic powder
- Pinch of chili powder
- Pinch of cinnamon
- 1/2 Granny Smith apple, sliced thin
- About 10 thin slices of red onion
- 3-4 slices of prosciutto (*optional, may leave out for a vegetarian option)
- A handful of dried cranberries
- About 1/4 cup Chevre cheese, crumbled
- 1/2 package of store-bought (or homemade)pizza dough
Method
- Preheat oven to 200 °C.
- Peel, slice, and dice the butternut squash.
- Lay squash in an even layer across baking sheet, drizzle with a bit of olive oil, and sprinkle with salt, pepper, garlic powder, chili powder, and cinnamon.
- Use a spatula to toss until oil and spices cover all sides of the squash.
- Bake in preheated oven for 20 – 25′, turning once, until squash is soft, fragrant, and the edges are beginning to brown.
- If you’re not a fan of raw red onion, toss your onion slices in with the squash in the last 5′ and let them soften up a bit.
- While the squash is baking, cut up your apple and onion and roll out your pizza dough.
- When squash is done and cooled slightly transfer to top of pizza dough, and using a fork, squish all the squash cubes down so they make a single layer of squash across the pizza.
- Leave space around the edge for a crust if you wish.
- Add the apple, onion, prosciutto, cranberries, and Chevre to the top of the squash. Go easy on the Chevre, it’s much stronger and creamier than Mozzarella.
- Bake your pizza for 20 – 30′, until dough is fully cooked, and cheese is browned a bit.
- Slice and cool for 5′ before serving.