Naan Pizzas with Butternut Squash, Prosciutto, and Fontina
Serves: 4 pizzas
  • 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
  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!
Recipe by Three Many Cooks at