Roasted Butternut Squash & Balsamic Brussels Sprout Flatbread Pizza with Goat Cheese
The combination of roasted butternut squash, balsamic Brussels sprouts, goat cheese and pancetta is perfect for a flatbread full of fall flavors. The Brussels sprouts become caramelized after being tossed in the balsamic. Serve this thin, flatbread style veggie and white pizza as an appetizer or as an entrée. Either way it will definitely be a crowd pleaser.
1 cup peeled and diced butternut squash
3 tablespoons extra-virgin olive oil, divided
Kosher salt, to taste
Freshly ground black pepper, to taste
6 ounces Brussels sprouts, halved
¼ cup balsamic vinegar
1 pound homemade or store-bought pizza dough, at room temperature
2 cloves garlic, minced
1 ½ cups goat cheese
½ cup cooked pancetta
Preheat the oven to 400º.
Toss the butternut squash in 2 tablespoons of the olive oil and spread on an aluminum-foil-lined baking sheet. Season with salt and pepper.
Toss the Brussels sprouts in 1 tablespoon of olive oil and 2 tablespoons of the balsamic vinegar. Spread on an aluminum-foil-lined baking sheet.
Roast the vegetables for until both are tender and the Brussels sprouts are slightly caramelized, about 25 minutes.
Divide the pizza dough in half. On a lightly floured surface roll out one of the halves of dough into about a 10-inch oval. The dough should be fairly thin. Place the dough on piece of parchment paper on top of the pizza peel. If you do not have a pizza stone/peel then prepare the dough on a lightly greased baking sheet.
Rub the olive oil and garlic over the pizza dough including the edges. Bake for 7 minutes then remove from the oven and spread half the goat cheese over the top followed by the roasted butternut squash, Brussels sprouts and pancetta. Continue to bake until the cheese is bubbling and the crust is golden brown, about an additional 5 minutes. Cut into equal slices and serve immediately. Repeat with the remaining pizza dough.
Makes 2 (10-inch) pizzas.