Opting for roasted butternut squash, ricotta, and bacon in place of classic tomato sauce makes for memorable pizzettes—mini pizzas meant to be eaten as appetizers. Topping the pizzettes with arugula salad and diced prunes gives this cold-weather flatbread a bright finish.
Yield: 6 servings
350 ml / 1 1/2 cups small cubes butternut squash
1/2 small red onion, sliced
15 ml / 1 tablespoon extra-virgin olive oil
15 ml / 1 tablespoon balsamic vinegar
2 g / 1/2 teaspoon sea salt
1 g / 1/2 teaspoon dried sage
455 g / 16 ounces prepared pizza dough
113 g / 4 ounces fresh mozzarella cheese, torn into 1/2-inch pieces
80 g / 1/3 cup ricotta cheese
4 strips bacon, cooked until crisp
Preheat the oven to 425°F and line a large baking sheet with aluminum foil. Put the butternut squash and onion on the foil and drizzle with the oil and vinegar. Sprinkle the squash with sage and salt and toss to coat. Roast for 25 minutes or until squash is golden brown.
Line 2 baking sheets with parchment paper and brush lightly with olive oil. Divide the dough into 6 equal pieces and roll each as thinly as possible. Top the dough with equal amounts of cheeses, vegetables and bacon. Bake for 10 to 12 minutes or until the crust is lightly browned.
While the pizzettes are cooking, make the salad topping: Mix together oil, concentrate, salt and pepper in a medium bowl. Add the arugula and prunes and toss well to coat. Top each pizzetta with prune mixture and garnish with basil and Parmesan, if desired.