Butternut Squash and Prosciutto Pizza with Fresh Basil and Honey

After getting my hands on one of those microplane spiral slicers, I’ve been looking for any excuse to spiralize everything.  This autumn pizza recipe was the direct result of a recent spiral slicing blitz…hope you enjoy!

Butternut Squash and Prosciutto Pizza with Fresh Basil and Honey

  • 1 ball fresh pizza dough
  • 1 tablespoon basil pesto
  • 1/2 cup spiral cut butternut squash
  • 3 slices prosciutto
  • 1/2 cup fresh mozzarella
  • 1/4 cup fresh chopped basil
  • 1 handful fresh arugula (optional)
  • 1 teaspoon honey
  • 1 tablespoon fresh grated Parmesan cheese
  • 1 pinch chili flakes
  • Fresh ground salt and pepper

Preheat the oven to 425 degrees with a pizza stone inside. Stretch and roll out the pizza dough on a piece of parchment paper, to the desired size and thickness.  Spread a thin layer of pesto over the dough and top with slices of prosciutto and spiral cut butternut squash. Season with salt and pepper, top with mozzarella and place on the preheated pizza stone.  Bake for 10-15 minutes or until the crust and squash are golden brown.  Remove from the oven, drizzle with honey and garnish with fresh basil, grated Parmesan and chili flakes. Slice and enjoy!

Note: if you like your prosciutto crispier, pan sear it and roughly chop before placing it on the pizza!

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