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It’s National Pizza Month, so #SundaySupper and Gallo Family Vineyards are here to help you celebrate. We’ve got a pizza for almost every day of the month, including my autumn-inspired Roasted Butternut Squash, Prosciutto and Goat Cheese Pesto Pizza.
Roasted Butternut Squash, Prosciutto and Goat Cheese Pesto Pizza
Disclosure: Compensation was provided by Gallo Family Vineyards via Sunday Supper, LLC. The opinions expressed herein are those of the author, and are not indicative of the opinions or positions of Gallo Family Vineyards.
I got spoiled as a Jersey girl. Perfectly crisp and chewy, cheese-laden pizza was available everywhere. In my one square mile hometown with a total population of 10,000 people, there were a handful of pizza joints. The larger adjacent town I moved to in my teens had probably three times as many. And every surrounding town was pretty much the same. And we aren’t talking about those chains you all know. We are talking about family run businesses where at least two or three generations of Italian-Americans were behind the counter tossing dough into the air when you came in and placed you order. Even when I had to give up gluten I still got pretty lucky. We found several places nearby that had darn good gluten free pizza.
Pizza was just such a quick and easy and cheap and utterly delicious dinner that I didn’t have to make. So, I’ll be honest, I never really bothered to try to perfect it, neither traditional nor gluten free. I mean, occasionally I’d make a batch of dough in my bread machine or buy some ready-made dough at the grocery store and threw some stuff on top, but I didn’t push myself to find my ultimate dough recipe.
Then we moved. You guys, no pizza. I mean, there’s pizza, if you want to call it pizza, but to a Jersey girl, it’s just not what I know and love about pizza. Pre-fabricated crust, weird flavors in the crust, little thin square pizzas. And don’t even get me started on the gluten free pizza.
So now I am a woman on a mission. A mission for pizza! Keeping it real, I’m still working on making the perfect crust. So my recommendation for now is to use your favorite regular or gluten free crust. But as far as toppings, well I think I pretty much nailed it, even if I am thinking outside the pizza box with this combination…
Yes, you guys, Roasted Butternut Squash, Prosciutto and Goat Cheese Pesto Pizza is a thing. A pretty darn good thing, I might add. Sweet and soft roasted butternut squash and salty, crispy prosciutto are just a match made in heaven, with the creamy tang of the goat cheese being the perfect contrast. Then a thin smear of pesto on top of the crispy crust adds just a hint of fresh, pungent flavor that cuts through but does not overwhelm everything else going on. And yes, there is a lot going on, but somehow it all works.
[Tweet “Butternut Squash, Prosciutto & Goat Cheese Pizza #recipe – think outside the #pizza box!”]
What also works is pairing it with Gallo Family Vineyards Pinot Noir. It’s a perfect match for the earthy sweetness of the squash, and this medium-bodied wine can stand up to all of the bold flavors piled on top of the pizza, but it is subtle enough to not overwhelm them. Do you prefer white wine? Gallo’s Sauvignon Blanc is the ideal companion for pesto, and the crisp finish is just what you need for the rich flavors go the prosciutto and goat cheese.
Are you ready for some pizza?!?! The Sunday Supper Tastemakers have dinner pies, dessert pies, and so much more, and you can find even more inspiration for National Pizza Month from the Gallo Family on their blog. You are sure to find some perfect pizza pairings for your favorite wines of Gallo Family Vineyards. Be sure to connect with Gallo Family on Facebook, Twitter, Instagram, or YouTube, and check out the store locator to find their wines near you!
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.
Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.
Start planning your menu for each and every day of National Pizza Month by checking out the recipes at the bottom of this post and on the Recipes Paired With Wine Pinterest Board!
Do you have a favorite local pizza place?
Roasted Butternut Squash, Prosciutto and Goat Cheese Pesto Pizza
Ingredients
- About 3-4 slices thinly sliced prosciutto
- Your favorite regular or gluten free pizza dough enough for about a 12-14 inch pizza (or a prebaked pizza shell)
- 1/4 cup pesto
- 1 cup roasted butternut squash cubes
- 4 oz. goat cheese crumbled
- Optional balsamic vinegar reduction
Instructions
- Preheat oven to 350°F. Place prosciutto on a cooling rack set on top of a baking sheet and bake for 10-15 minutes, or until crispy. Set aside.
- Increase oven temperature as needed for your selected pizza dough. Shape pizza dough into a circle and bake as per instructions, leaving about 10 minutes of baking time for after you add the toppings. If you are using a prebaked pizza shell, you can start by just adding the toppings.
- Spread crust with pesto, then top with butternut squash cubes, crispy prosciutto that has been crumbled into pieces, and goat cheese. Bake for another 10 minutes, or until toppings are hot and crust is cooked through and browned.
- Before serving, drizzle with balsamic vinegar reduction, if desired.
Did you make this?
Leave a rating below and tag @cupcakekalechip on Instagram and hashtag it #cupcakesandkalechips
Roast a big butternut squash and make not only this pizza, but some other recipes to pair with it…
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- Butternut Squash, Pomegranate and Goat Cheese Crostini
- Roasted Butternut Squash, Pomegranate and Goat Cheese Salad
- Butternut Squash and Pomegranate Quinoa
From sweet to savory, get ready to grab slice of these #SundaySupper pizzas to pair with the wines of Gallo Family Vineyards…
Sweet Pizzas
- Apple Pie Pizza by That Skinny Chick Can Bake
- Chocolate Chip Peanut Butter Pizza by Desserts Required
- Peach Maple Mascarpone Dessert Pizza by Whole Food | Real Families
Savory Pizzas
- Apricot Chicken Brie Flatbread Pizza by Feed Me, Seymour
- Autumn Sausage & Sweet Potato Pizza by The Crumby Cupcake
- Balsamic Steak and Arugula Pizza by Crazy Foodie Stunts
- Chicken Parmesan Pizza by Life Tastes Good
- Chorizo and Roasted Pepper Pizza with Arugula by Hezzi-D’s Books and Cooks
- Flammkuchen by Curious Cuisiniere
- Grilled Fig + Prosciutto Pizza by An Appealing Plan
- Jalapeño Popper White Pizza by Food Done Light
- Meat Lover’s Skillet Pizza by Grumpy’s Honeybunch
- Pasta Pizza Pie by Alida’s Kitchen
- Pizza Bagels by Recipe for Perfection
- Portuguese Flatbread Pizza by Family Foodie
- Roasted Butternut Squash, Prosciutto and Goat Cheese Pesto Pizza by Cupcakes & Kale Chips
- Roasted Corn Pizza by Brunch with Joy
- Sauerkraut and Meatball Pizza by Palatable Pastime
- Sausage and Ricotta Naan Pizza by Casa de Crews
- Thai Chicken Pizza by The Redhead Baker
Also Featured: Simple Tips for Wine Cheese Pairings plus Pizza Recipes #SundaySupper with Gallo Family Vineyards.
Need more ideas for celebrating National Pizza Month? Check out Gallo Family Vineyards’ blog.
[…] And instead of just the basic roasted butternut squash, why not try tossing the added roasted Brussels sprouts into this Roasted Butternut Squash and Pomegranate Quinoa or on top of this Roasted Butternut Squash, Prosciutto, and Goat Cheese Pesto Pizza. […]
[…] Second, I’m kind of a touchy-feely eater myself. Maybe it’s the foodie in me that sees eating as an experience for all of the senses. Maybe I’m still a child myself on the inside. Maybe I just recognize that my children are still discovering the world, and part of that is experiencing textures, in addition to flavors and smells and sight. And that since they are still children, messes are a part of eating, a part of learning, a part of life. Plus I’m also known to use my fingers to pop green beans in my mouth. I’d rather get my hands in there to carve the meat off of a slow cooker roast chicken, versus getting all cumbersome with tongs and forks and knives. You’ll never catch me using a knife and fork to eat pizza. […]
[…] Roasted Butternut Squash, Prosciutto and Goat Cheese Pizza from Cupcakes and Kale Chips […]
I love all these ingredients and can only imagine how amazing they are together. I am still looking for the perfect pizza crust recipe, do you have one you love?
I used to use a whole wheat one that came with my bread machine. But now I have the gluten allergy, so lately I’ve been using the one from the Bob’s Red Mill website with their 1-to-1 blend.
What a delicious and savory combination! I’d love to try butternut squash on a pizza.
I love it! I’ve used it in a bunch of different flavor combos!
You are so right about Jersey pizza. When I was a kid we use to get it when we visited my grandparents. Still the best pizza I’ve ever had. I think yours would be right up there. I love all the Fall flavors.
It is so amazing! I miss it!
I like the seasonal ingredients used here.
Thanks, I love fall flavors!
What a wonderful combination of fall flavors!
Thanks Sarah!
So creative, Brianne! I am crazy for butternut squash, but never thought to put it on pizza! Thanks for the inspiration!!
I’ve done it many ties with different combos and I love it!
I may just top all of these topping together on a cracker because I don’t want to wait for the dough to bake!!! I love the flavors you have here and am thankful you moved away from pizza heaven. Otherwise you may have skipped creating this pizza!
Haha!! Worst part for me is chopping the squash! That’s what I hate waiting for!
Haha, I feel your pain. I am from Buffalo, NY, where we had a plethora of Italian Pizza spots, and I was quite spoiled as a kid by them. In Tampa, we have a lot of tasty gems too, but as a kid, we didn’t know that and only ever had the chain delivery pies. This pizza looks insanely delish!
It’s so funny how we feel “spoiled” by local foods once we move away and don’t have them anymore.
I’d never thought about pairing pesto with squash, but it sounds amazing! Adding prosciutto makes it even more tempting!!
I’ve made a few recipes with that pairing and I absolutely love it!