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

Serve this thin, flatbread style veggie and white pizza as an appetizer or as an entrée.

Course pizza

Cuisine American

Keyword balsamic, brussels sprouts, butternut squash, flatbread, goat cheese

Prep Time 5

Cook Time 40

Servings (10-inch) pizzas

Calories 1526kcal

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.