Butternut Squash Soppressata Pizza
Ingredients
- 1/2 small butternut squash, peeled, seeded and thinly sliced crosswise
- 1 tablespoon extra-virgin olive oil, plus more for drizzling
- 2 teaspoons honey
- 1 teaspoon balsamic vinegar
- 1/4 teaspoon red pepper flakes
- Kosher salt
- 1 pound refrigerated pizza dough, at room temperature
- All-purpose flour, for dusting
- 12 to 16 sage leaves, torn
- 1 1/2 cups shredded Italian four-cheese blend (about 6 ounces)
- 3 ounces thinly sliced soppressata
- 2 tablespoons roughly chopped fresh parsley
Organization Tags
Tags easily organize your Recipe Library
Comments