Three Many Cooks

One Mom, Two Daughters, Three Kitchens

Home > Recipes > Breads > Naan Pizzas with Butternut Squash, Prosciutto, and Fontina

Naan Pizzas with Butternut Squash, Prosciutto, and Fontina

  |    |  2 Comments

Naan Pizzas with Butternut Squash, Prosciutto, and Fontina

Ten Reasons Why I Like this Pizza

  1. Naan makes a great instant pizza crust–much better than Boboli.
  2. I don’t have to make sauce–just sprinkle the naan with cheese!
  3. This pizza includes my vegetable.
  4. This pizza includes my protein.
  5. This pizza even includes my salad!
  6. If I make four of them, there are leftovers for tomorrow’s lunch.
  7. We don’t need plates–David and I can eat straight off cutting board while watching our latest obsession–Breaking Bad.
  8. We don’t need utensils either. Finger food!
  9. This pizza is equally comfortable with either red or white.
  10. It’s one of the best, simplest suppers in my repertoire.

Naan Pizzas with Butternut Squash, Prosciutto, and Fontina
 
Print
by:
Serves: 4 pizzas
Ingredients
  • 1 tablespoon olive oil
  • 2 cups butternut squash, cut into small cubes
  • Salt and ground black pepper
  • 4 naan flatbread (or large pocket-less pitas)
  • 6 ounces grated fontina cheese (about 1½ cups)
  • 4 slices prosciutto
  • 2 cups arugula, tossed with a couple of drops of oil and a pinch of salt
Instructions
  1. Adjust oven rack to lower-middle position and heat oven to 425 degrees. Heat oil in a large skillet over medium-high heat. Add squash; saute until tender, seasoning with salt and pepper, until spotty golden brown, about 5 minutes.
  2. Sprinkle each naan with a portion of cheese and top with squash. Bake until golden brown, 10 to 12 minutes. Remove from oven; lay a slice of prosciutto over each pizza and top with a portion of greens. Serve!

 

About Pam Anderson

Pam Anderson considers herself Every Cook. A New York Times bestselling author, she has been cooking nearly everyday for over 30 years. With seven published books, she brings satisfying recipes and sage advice to both novice and veteran cooks. Whether you’re on a quest for the perfect brownie, wanting to get dinner on the table effortlessly, hoping to entertain more simply, attempting to shed pounds permanently, or looking to eat delicious meatless, Pam can help. AARP’s official food expert, she is a chef contributor at Runner’s World magazine. Pam is former Executive Editor of Cook’s Illustrated magazine. Her food articles have appeared in many food magazines. She teaches cooking classes across the country and appears frequently on TV and radio. She currently is blogging at her new site, Copper House Events.

2 Comments

  1. judy says

    Great ideas. I’ve too been using naan for pizzas and other things this summer. I’ve used the prosciutto with arugala and gorgonzola but have also made an easy blt with warmed naan, mayo arugala , sliced tomatoes and pieces of bacon scattered on top.

    Reply

Share Your Comments & Feedback:

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

;