We do pizza night every Friday and while we all love a traditional tomato sauce and mozzarella pie, it’s been really fun to try out creative new flavor combinations and discover new favorites. This recipe is our tried and true, absolute favorite pizza that we have had steady on our rotation for a year or so now and I’m super excited to share it with you! We usually use this recipe for our pizza crust and we love it but feel free to use any crust recipe (or store bought, no judgment here!) your family loves. This recipe makes enough for two 10 inch pizzas.
- 2 10 inch pizza crusts
- 2 tbsp ghee or cooking fat of choice
- 2 medium onion, diced (sweet onions are so tasty in this recipe!)
- 2 small delicata squashes*
- 1 4 oz package of prosciutto
- 1 4 oz log of goat cheese
- A couple of handfuls of baby arugula
- 1.5 tbsp balsamic vinegar
- Sea salt and black pepper
* I’ve also made this with butternut or buttercup squash and zucchini. I think sweet potato would work well too!
How to make:
- Preheat your oven to 400
- Place your onions, one tablespoon of ghee, and a couple pinches of salt into a large pan over medium low heat. Give it a good stir and then cover the pan, letting the onions slowly caramelize. Make sure to check and stir them every few minutes to keep them from burning.
- While the onions cook, cut your squashes in half and remove the seeds. Slice thinly and toss with one tablespoon of ghee, season with salt and pepper, and put into the oven to roast for 15-18 minutes.
- Once the onions are done (you’re looking for them to be fully softened and a nice rich caramel color) transfer them to a jar and blend with an immersion blender (or add them to a food processor and blend) until smooth.
- Spread your onion sauce evenly over each crust. Top each pizza with half the prosciutto and squash, then crumble on the goat cheese. Bake according to the instructions for your crust.
- Toss the arugula together with the balsamic. When the pizzas are done baking, top with the greens, slice and serve!