Anticiplate

It is Sunday, so generally I like to purge my refrigerator of all the various and assorted ingredients I have collected over the week. This pizza is the product of those leftover ingredients. All I had to buy was the dough! 

I know it seems weird, but this pizza is so good. The goat cheese changes its flavor when it is warm, and the crispy prosciutto complements the softness of the roasted squash. 

Also, if I cannot convince you about the taste, this pizza is incredibly healthy (I know it seems ironic). Goat cheese is lower in fat, calories, and cholesterol in comparison to a cow’s milk cheese. It is also easier to digest. Butternut Squash also has loads of Vitamin A, Vitamin C, and Fiber. The prosciutto on this pizza is also lower in fat and calories than a more common pizza topping such as pepperoni or sausage. So gorge away! It is guiltless pizza. 

Serves 4-6

Prep time: 10 minutes

Cook time: 35 minutes

1 ball of pizza dough (I get mine from Whole Foods), cut in half

Flour for dusting

1 lb. butternut squash (I get it pre-cut), cubed into bite size pieces

5 oz. log goat cheese, crumbled

6 slices prosciutto, torn into bite size pieces

1 tbsp. fresh thyme leaves

olive oil

balsamic vinegar, for drizzling at the end (if you prefer)

Preheat the oven to 425 degrees. Toss the squash with a small amount of olive oil and sprinkle with kosher salt. Roast for 20 minutes or until fork tender. Let cool.

Meanwhile, dust countertop with flour. Dust balls of dough with flour. Roll out the two balls of dough until 1/8 of an inch thick. Place the dough flats on a pizza stone or on parchment paper on a baking tray. Top the two pizzas evenly with butternut squash, goat cheese, prosciutto, thyme leaves, and drizzle with olive oil.  Bake each pizza (separate) for 15 minutes of until golden and crispy. 

If you prefer, you can drizzle with a small amount of aged balsamic vinegar. Serve with a mixed green salad! 

*inspired from a donna hay recipe in her modern classics 1