Oct 5, 2016

Roasted Butternut Squash & Balsamic Brussels Sprout Flatbread Pizza with Goat Cheese

Prep Time: 5 mins
Cook Time: 40 mins
The combination of roasted butternut squash, balsamic Brussels sprouts, goat cheese and pancetta is perfect for a flatbread full of fall flavors.

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The combination of roasted butternut squash, balsamic Brussels sprouts, goat cheese and pancetta is perfect for a flatbread full of fall flavors. The Brussels sprouts become caramelized after being tossed in the balsamic.

Serve this thin, flatbread style veggie and white pizza as an appetizer or as an entrée. Either way it will definitely be a crowd pleaser.

Roasted Butternut Squash & Balsamic Brussels Sprout Flatbread Pizza with Goat Cheese

Roasted Butternut Squash & Balsamic Brussels Sprout Flatbread Pizza with Goat Cheese

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.

How to Make Butternut Squash& Balsamic Roasted Brussels Sprouts Flatbread

  1. Heat oven. Preheat the oven to 400ºF.
  2. Toss squash in olive oil. 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.
  3. Toss Brussels sprouts in olive oil and balsamic. Toss the Brussels sprouts in 1 tablespoon of olive oil and the balsamic vinegar. Spread on an aluminum-foil-lined baking sheet.
  4. Roast. Roast the vegetables for until both are tender and the Brussels sprouts are slightly caramelized, about 25 minutes.
  5. Roll out dough. 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.
  6. Par-bake dough and assemble. 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.
  7. Finish baking and serve. 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.
Roasted Butternut Squash & Balsamic Brussels Sprout Flatbread Pizza sponsored

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Roasted Butternut Squash & Balsamic Brussels Sprout Flatbread Pizza with Goat Cheese

Print Pin
Prep Time 5 mins
Cook Time 40 mins
Serves 2 (10-inch) pizzas

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.
  • 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.

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    • 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!