Roasted Butternut Squash & Balsamic Brussels Sprout Flatbread Pizza with Goat Cheese
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This five-step roasted butternut squash and balsamic Brussels sprout flatbread pizza is packed with fall flavor without feeling overly heavy. Thin pizza dough gets brushed with garlic and olive oil, then topped with creamy goat cheese, tender roasted butternut squash, caramelized balsamic Brussels sprouts, and salty pancetta for a sweet, savory, tangy combination that works especially well on a crisp fall night. The vegetables are roasted before the flatbread is assembled, which gives the Brussels sprouts those caramelized edges and keeps the pizza from getting soggy. Serve it as an appetizer for a dinner party or as an entrée with a simple salad on the side. If you’re looking for more cozy recipes, try my popular cheesy garlic flatbread or this fall gnocchi with butternut squash, brown butter, pancetta & sage next.
Why You’ll Love This Recipe
- Big fall flavor – Roasted butternut squash, balsamic Brussels sprouts, goat cheese, and pancetta give this flatbread plenty of sweet, savory, tangy, and salty flavor.
Crispy and creamy – The thin crust gets golden and crisp while the goat cheese melts into the roasted vegetables.
Great for entertaining – The flatbread can be sliced into smaller pieces for an appetizer or served as a main course for an easy fall dinner.
Key Ingredients in This Recipe
- Balsamic – Balsamic adds a slightly sweet, acidic note to this recipe. Balsamic is sweeter and more syrupy than other wine vinegars. It’s made from the unfermented juice of grapes, called “must”, and aged for 12 years or more.
- Goat cheese – Also known as chèvre, is a creamy, mild cheese made from goat’s milk. This cheese has a tart, tangy flavor. Its crumbled over the pizza in this flatbread recipe and baked until just melted.
- Brussels sprouts – I cut them in half and toss them in olive oil and balsamic before roasting them cut side down so they caramelizes slightly.
A full ingredient list with exact amounts can be found in the recipe card below.
Pro Tip
Trying to fight the dinner rush? Roast the butternut squash and Brussels sprouts a day or two ahead of time and refrigerate them separately. This makes assembly much faster when you’re ready to make the flatbread, and the vegetables can go straight onto the par-baked dough once they’re warmed through.
Swaps and Substitutions
- Butternut squash: You can substitute another firm winter squash, such as delicata or acorn squash, cut into small pieces so it roasts in the same amount of time.
- Brussels sprouts: Broccoli florets can work in a pinch, though they will have a different texture and flavor.
- Goat cheese: Feta can be used for a similarly tangy cheese, though it will not melt quite as smoothly.
- Pancetta: Cooked bacon can be used in place of pancetta for a smoky, salty topping.
- Pizza dough: Homemade or store-bought pizza dough both work well. Let the dough come to room temperature so it is easier to stretch into a thin oval.
- Balsamic vinegar: Use regular balsamic vinegar rather than a thick balsamic glaze for tossing with the Brussels sprouts.
How to Make Butternut Squash& Balsamic Roasted Brussels Sprouts Flatbread (Step-by-Step)
Preheat the oven to 400ºF (200ºC). Toss the butternut squash in 2 tablespoons of the olive oil and spread on an aluminum-foil-lined baking sheet. Season with salt and pepper.
Toss the Brussels sprouts in 1 tablespoon of olive oil and the balsamic vinegar. Spread on an aluminum-foil-lined baking sheet. Roast the vegetables for until both are tender and the Brussels sprouts are slightly caramelized, about 25 minutes.
Divide the pizza dough in half. On a lightly floured surface roll out one of the halves of dough into about a 10-inch oval. The dough should be fairly thin. Place the dough on piece of parchment paper on top of the pizza peel. If you do not have a pizza stone/peel then prepare the dough on a lightly greased baking sheet.
Rub the olive oil and garlic over the pizza dough including the edges. Bake for 7 minutes then remove from the oven and spread half the goat cheese over the top followed by the roasted butternut squash, Brussels sprouts and pancetta.
Continue to bake until the cheese is melty and the crust is golden brown, about an additional 5 minutes. Cut into equal slices and serve immediately. Repeat with the remaining pizza dough.
How to Serve This Recipe
- As an appetizer: Cut the flatbread into smaller squares or slices and serve it as a fall appetizer.
- As a main course: Serve two or three slices with a simple green salad for an easy dinner.
- For entertaining: Assemble and bake the flatbreads shortly before serving so the crust stays crisp.
- With a salad: A peppery arugula salad or simple vinaigrette-dressed greens balance the richness of the goat cheese and pancetta.
- For fall gatherings: Serve alongside other seasonal appetizers for a cozy dinner party or holiday spread.
How to Store This Recipe
- Refrigerator: Store leftover flatbread in an airtight container or tightly wrapped in the refrigerator for up to 3 days.
- Reheating: Reheat in a 375°F (190ºC) oven or toaster oven until the crust is crisp and the toppings are warmed through.
- Microwave: The microwave will warm the pizza quickly but will soften the crust, so the oven is preferable.
- Make-ahead: The roasted butternut squash and Brussels sprouts can be prepared up to 2 days ahead and refrigerated separately before assembling the flatbread.
FAQ – Frequently Asked Questions
Roast the Brussels sprouts before adding them to the flatbread. Roasting cooks off excess moisture and caramelizes the cut edges, while the balsamic adds flavor without needing a sauce or additional liquid on the finished pizza.
Yes. Cooked bacon can be substituted for the pancetta. Both add a salty, savory element that balances the sweetness of the roasted butternut squash and tanginess of the goat cheese.
Yes. Store-bought pizza dough works well and keeps this recipe simple. Bring the dough to room temperature before rolling it out so it is easier to shape into the thin 10-inch oval called for in the recipe.
Feta is a good substitute if you want another tangy cheese, though it will be less creamy when baked. Goat cheese is particularly well suited to this flatbread because its creamy texture balances the roasted squash and crisp Brussels sprouts.
Yes. Roast the butternut squash and balsamic Brussels sprouts ahead of time and refrigerate them separately for up to 2 days. Assemble and bake the flatbread when you’re ready to serve it for the best crust.
Other Recipes to Try
If you loved the seasonal flavors of this fall-inspired flatbread, take a look at some of my other favorite recipes below:
- Cheesy Garlic Flatbread
- Fall Gnocchi with Butternut Squash, Brown Butter, Pancetta & Sage
- Sweet Potato Taquitos
Thanks for cooking with me! If you made this recipe, leave a 🌟 rating and share your thoughts or tips below. I’d love to hear from you!
Roasted Butternut Squash & Balsamic Brussels Sprout Flatbread Pizza with Goat Cheese
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Ingredients:
- 1 cup peeled and diced butternut squash
- 3 tablespoons extra-virgin olive oil, divided
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 6 ounces Brussels sprouts, halved
- 2 tablespoons balsamic vinegar
- 1 pound homemade or store-bought pizza dough, at room temperature
- 2 cloves garlic, minced
- 1 ½ cups goat cheese
- ½ cup cooked pancetta
Instructions:
- Preheat the oven to 400ºF (200ºC).
- Toss the butternut squash in 2 tablespoons of the olive oil and spread on an aluminum-foil-lined baking sheet. Season with salt and pepper.
- Toss the Brussels sprouts in 1 tablespoon of olive oil and the balsamic vinegar. Spread on an aluminum-foil-lined baking sheet. Roast the vegetables for until both are tender and the Brussels sprouts are slightly caramelized, about 25 minutes.
- Divide the pizza dough in half. On a lightly floured surface roll out one of the halves of dough into about a 10-inch oval. The dough should be fairly thin. Place the dough on piece of parchment paper on top of the pizza peel. If you do not have a pizza stone/peel then prepare the dough on a lightly greased baking sheet.
- Rub the olive oil and garlic over the pizza dough including the edges. Bake for 7 minutes then remove from the oven and spread half the goat cheese over the top followed by the roasted butternut squash, Brussels sprouts and pancetta.
- Continue to bake until the cheese is melty and the crust is golden brown, about an additional 5 minutes. Cut into equal slices and serve immediately. Repeat with the remaining pizza dough.
Notes:
Nutrition:
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The recipe shows 1/4 cup of Balsamic but you only list using 2 T in roasting the Brussel Sprouts. What do you do with the remainder of the Balsamic!
I have changed the recipe so that it is only the two tablespoons as per the instructions! Sorry for the confusion – I was originally going to drizzle a bit over the top but it just gets soggy!
I made this recipe (prepping some ingredients ahead) like the pro tip suggests. It’s a really great weeknight dinner option if you have sports and activities after work! Plus, you can use the squash as needed for other recipes if you have any extra. I loved this for Fall, great mix of flavors and it’s a little out of the box for us. I was growing a bit tired of our go-to flatbread flavors.