- Prep time
- 20 minutes
- Cook time
- 35 minutes
- 4-6 servings
Ditch the dough by using slices of butternut squash for these mini pizzas in place of standard pizza crust.
- 1 medium butternut squash
- ½ pound prosciutto di Parma, sliced and julienne
- ¼ cup extra virgin olive oil
- 2 tablespoons tomato paste
- 2 tablespoons balsamic vinegar
- ¼ pound fontina cheese, shredded
- 1 tablespoon fresh thyme leaves
- Salt and pepper to taste
Preheat oven to 400°F..
Place prosciutto slices and olive oil in a medium skillet over high heat and toast prosciutto until dark red and crisp. Remove pan from heat and strain prosciutto from olive oil, reserving olive oil.
Carefully cut the stem from the squash and peel the butternut squash from the stem end halfway down to the middle of the squash. Slice ½-inch thick discs from the skinned end of the squash, making 10-12 discs. Brush each side of the squash discs with the reserved prosciutto-infused olive oil and season with salt and pepper.
Arrange disks on a baking sheet and roast for 30 minutes or until fork tender. Remove from oven and place on rack to cool.
In a small bowl, combine tomato paste and balsamic vinegar. Brush each disc with the mixture and sprinkle with fontina, using half of the fontina. Top each disc with prosciutto, sprinkle with thyme and top with remaining cheese.
Bake pizzas until cheese is melted, about 3-5 minutes. Remove from oven and cool on rack for 10 minutes before serving.