{"id":15589,"date":"2016-10-31T12:30:38","date_gmt":"2016-10-31T16:30:38","guid":{"rendered":"https:\/\/www.andiemitchell.com\/?p=15589"},"modified":"2019-06-12T14:24:15","modified_gmt":"2019-06-12T18:24:15","slug":"butternut-squash-pizza-prosciutto-herbed-ricotta-sage-balsamic-recipe","status":"publish","type":"post","link":"https:\/\/www.andiemitchell.com\/butternut-squash-pizza-prosciutto-herbed-ricotta-sage-balsamic-recipe\/","title":{"rendered":"Butternut Squash Pizza with Prosciutto, Herbed Ricotta and Sage"},"content":{"rendered":"

\"ButternutThis post is sponsored by DeLallo<\/a>.<\/em><\/p>\n

There is never a time of day when pizza doesn\u2019t sound good. Breakfast? Sure! Don\u2019t even bother heating it. Lunch? Absolutely. Dinner? Of course. Cold or hot, with or without sauce…even when the toppings aren\u2019t my favorite, it\u2019d be hard to find fault in a cheesy, doughy pie.<\/p>\n

But for too long, I was a scrooge about making pizza at home. I blame it on a few failed attempts that resulted in soggy pizza with gummy dough and\u00a0overpoweringly yeast-y flavor. And making dough was no day at the beach. Lackluster pizzas were always doubly disappointing knowing what a time-consuming hassle the dough was.\u00a0Thankfully, I found a solution this year that restored my faith in the homemade pizza. It allowed me to start making beauties like this butternut squash pizza with prosciutto, herbed ricotta and sage.<\/p>\n

\"Butternut<\/p>\n

The solution: taking some help from DeLallo.<\/p>\n

The DeLallo Pizza Dough Kit<\/a> is foolproof, and I really needed that. The package contains everything you need to make a truly great\u00a0dough: yeast, to help it rise, and type \u201c00\u201d flour, a specialty Italian flour that comes from high quality wheat that\u2019s milled to a superfine texture, creating the perfect elasticity for pizza dough. From one kit, you can choose to make 4 10-inch thin, crispy crusts or 2\u00a0thicker, chewier crusts (that’s what I did here).<\/p>\n

The great thing about it\u2014aside from the perfect crispy\/chewy dough turn-out every time\u2014is that you can keep it in your pantry for quite a while. So whenever you\u2019re in the mood for pizza, flatbreads, calzones, focaccia, you\u2019ve got your dough kit ready.<\/p>\n

\"Butternut<\/p>\n

There are endless combinations of sauces, cheeses, veggies, and meats to make a pizza complete\u2014and I have too many favorites to list. One thing I love to do is play with seasonal ingredients, like I did here with fall flavors. This pizza has so much flavor I don\u2019t know where to begin. There\u2019s sweet, nutty, roasted butternut squash, aromatic sage leaves, dollops of creamy herbed ricotta, savory prosciutto, DeLallo Sliced Truffled Mushrooms<\/a> (an IN-SANELY flavorful marinated mushroom. You have to try them), and a drizzle of syrupy sweet DeLallo Balsamic Glaze<\/a>.<\/p>\n

The flavors going on here are rich and luxurious. Every ingredient complements the next, for the right balance of sweet, savory, creamy, crisp. There\u2019s no other way to say it than\u2014it\u2019s perfect. I chose to make 2 thick crust pies, but I\u2019m thinking this would make a great thin-crusted flatbread to serve as an appetizer for fall parties and holidays.<\/p>\n

Here’s exactly how I made it!<\/p>\n