Fall Squash, Prosciutto and Bacon Pizza


  1. Heat oven to 400°F. Toss squash with two tablespoons of olive oil, salt, and pepper. Roast for 20-25 minutes then remove from oven and reserve.
  2. Spread ricotta cheese on crust to the edge.
  3. Heat pizza oven to 500°F.
  4. Add mozzarella cheese. Top pizza with spinach, prosciutto, bacon topping, garlic, and squash. Bake for 5-6 minutes until crust is crisp and browned. Remove from oven.
  5. Cut then top with and shaved parmesan and serve.


  • 1 ea Roma® pizza crust 16-inch, thin
  • 12 oz Bacio® Cheese, Mozzarella, diced
  • 3 slices Piancone® prosciutto, hand-torn
  • 1/2 cup Roma® Bacon Topping
  • 2 cups butternut squash , small dice
  • 2 ea Peak Fresh Produce® Garlic, Clove(s), minced
  • 4 tbsp Roma® extra virgin olive oil
  • 1 1/2 cups Peak Fresh Produce® Spinach, chopped
  • 1 cup Piancone® ricotta cheese
  • 3/4 cup Piancone Shaved Parmesan
  • 1/4 tsp sea salt
  • 1/8 tsp Roma® Black Pepper, Ground