Prosciutto is Italy’s elegant expression of ham. Ours is hand-selected, hand-trimmed and carefully aged to give it a lightly salty, floral flavor. It’s as beautiful on the plate as it is on your palate.
Butternut Squash, Prosciutto and Sage Flatbread
Course: Appetizer Main Course
2 cups cubed butternut squash
2 tbsp butter
2 tbsp all-purpose flour
1 1/4 cups milk
Pinch each salt and pepper
1 cup grated Parmesan cheese, divided
1 lb whole wheat pizza dough
1 cup shredded mozzarella cheese
1 pkg (3 oz) Fiorucci Sliced Prosciutto, torn
1 tbsp chopped fresh sage
2 tbsp reduced balsamic vinegar (optional)
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Cook butternut squash in pot of boiling salted water for 8 to 10 minutes or just until tender; drain.
Melt butter in saucepan set over medium heat; whisk in flour and cook, whisking, for 1 minute. Whisk in milk; cook, whisking constantly, for about 5 minutes or until sauce is thickened and smooth. Add salt and pepper; remove from heat and stir in 1/2 cup Parmesan.
Preheat oven to 425°F. Grease rimmed 15- x 10-inch baking sheet. On lightly floured surface, roll out dough and stretch gently into 14- x 9-inch rectangle. Transfer to prepared pan; prick dough all over with fork. Bake for 12 to 15 minutes or until lightly browned.
Remove from oven; spread sauce over dough. Top with squash, remaining Parmesan, mozzarella and prosciutto. Sprinkle with sage.
Return to oven; bake on bottom rack for about 10 minutes or until crust is golden brown. Drizzle with reduced balsamic vinegar (if using).
Tip: Try replacing the mozzarella cheese with Gorgonzola for a richer taste that pairs well with the mild squash.