Last weekend I had the pleasure of working in the Mushrooms Canada booth at the National Women’s Show in Ottawa. One thing I love about these shows is being exposed to new products and local businesses. I’m going to be honest, most of the booths at this show were not my scene (weight loss body wraps, cheaply made purses and jewelry, etc), but every once and a while there is a diamond hidden among the rocks.
And in true foodie fashion, my diamond was Emulsify. Normally I would not spend $15 on a bottle of balsamic from the grocery store, but my experience has taught me olive oil & balsamic tasting bars have the best, highest quality oils and vinegars, making them well worth the price tag. Not only that, the flavour combinations are out of this world!
As soon as I had my bottles of Pumpkin Pie, Chocolate, and Cranberry Balsamics in hand, I couldn’t wait to get home to start cooking with them. It’s safe to say my 6 hour drive home was spent dreaming about this balsamic.
With autumn upon us, I wanted to take advantage of some of the fresh & local produce that is available this time of year, and it doesn’t get any more “Fall” than butternut squash. Have you ever had butternut squash on a pizza? Neither have I. But after coming across this recipe for a harvest pizza almost a year ago, I knew this had to change.
This pizza is seriously exploding with rich flavours. The sweet butternut squash is complemented nicely by the saltiness of the prosciutto, while the sweetness of the caramelized onion melds so well with the creamy, melted goat cheese. The addition of the pumpkin pie balsamic is literally the icing on the cake. The thick, rich, perfectly balanced balsamic with a hint of pumpkin spice makes this pizza taste like Fall.
Autumn Butternut Squash Pizza with Prosciutto, Goat Cheese & Pumpkin Spice Balsamic Drizzle
adapted from How Sweet Eats
Fresh Pizza Dough
1/2 a large, ripe butternut squash
Sprinkle of nutmeg
Salt & Pepper to taste
1/2 a red onion
4 slices of prosciutto, torn into pieces
2-3 heaping tablespoons of pre-made basil pesto
4-5 leaves of sage, finely chopped
1/2 cup grated Gruyere cheese
2 tbsp Pumpkin Pie Balsamic
2oz goat cheese, crumbled
1. Prepare fresh pizza dough as per your personal preference. I used a fresh store-bought dough.
2. Preheat oven to 350C.
3. Cut butternut squash into small cubes. In a large pan on medium-high heat cook squash until softened (but not mushy), about 8-12 minutes. Add in a sprinkle of nutmeg and salt & pepper.
4. At the same time, place onions in a small pan or pot (with a bit of butter or olive oil) on medium low heat. Cover, and allow onions to caramelize, about 15-20 minutes.
5. If you want your prosciutto to be crispy, add to a pan on medium heat and toss around for 1-2 minutes. Set aside.
6. Spread dough onto a greased baking sheet. Smear dough with pesto basil and sprinkle with sage and Gruyere cheese. Layer on onions, prosciutto and cooked squash. Drizzle with Pumpkin Pie Balsamic. Top with crumbled goat cheese.
7. Depending on the thickness of your crust, bake anywhere from 30 minutes to 50 minutes.
This pizza is the perfect way to kick off a Canadian Thanksgiving weekend!