Prosciutto and Spinach Deep Dish Skillet Pizza with a Roasted Squash Sauce and Pistachio Chili Oil

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Preparation

Preheat oven to 425°F.

Line a baking sheet with parchment paper.

To make sauce :

Wash and dry butternut squash. Trim each end to remove stem and bottom. Cut squash in half lengthwise and remove seeds. Place squash cut side up on baking sheet. Sprinkle each with 1 tbsp (15 ml) oil and season with salt and pepper.

Trim garlic top to slightly expose the cloves. Drizzle opening with 1 tbsp (15 ml) of oil and wrap garlic with foil. Place on baking sheet with squash.

Roast in preheated oven for 20-25 minutes until squash has softened.

Place squash and softened garlic cloves in food processor or blender. Leave the skin on the squash as it is soft and edible. Process until smooth creamy sauce. Place in bowl and mix in sage. Set aside until ready to use.

To make chili oil :

Stir all ingredients together and set aside until ready to use.

Preheat oven to 450°F.

To make pizza :

Oil a 12 inch (30 cm) round cast iron skillet.

Dust surface lightly with flour and roll out pizza dough just over 12 inches (30 cm) round. Place in cast iron pan and bring dough up the sides to fit properly.

Sprinkle evenly 1/2 cup (125 ml) of the shredded mozzarella on top of the dough. Dollop the squash sauce all around on the mozzarella. Sprinkle the remaining cheese on top evenly.

Top evenly with spinach and red onions. Bake for 20 -25 minutes until crust is golden and browned.

Remove, top with prosciutto and drizzle with Pistachio Chili Oil before serving.

Tip: Extra squash sauce can be stored in an airtight container in the refrigerator for to up to one week. It makes for a delicious pasta sauce or a lasagna sauce.