Fall Squash, Prosciutto and Bacon Pizza
Fall Squash, Prosciutto and Bacon Pizza
Directions
- 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.
- Spread ricotta cheese on crust to the edge.
- Heat pizza oven to 500°F.
- 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.
- Cut then top with and shaved parmesan and serve.
Ingredients
- 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
Chef James Amato - Director of Roma and Customer Business Development, Performance Foodservice - Florida
