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Roasted butternut squash, ricotta, and bacon makes memorable mini pizzas. Topping the baked dough with arugula and prunes gives this flatbread a bright finish.
Preheat the oven to 425°F [220°C] 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 even 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.
For the salad topping, mix together the oil, prune juice concentrate, salt, and pepper in a 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.
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, drained
4 strips bacon, cooked until crisp
2 large handfuls baby arugula leaves
5 ml / 1 teaspoon extra virgin olive oil
2.5 ml /1/2 teaspoon Prune Juice Concentrate
105 g/ 3/4 cup Diced Dried Plums
Sea salt and pepper to taste
Snipped fresh basil and grated Parmesan cheese (optional)
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