Pull a seasonal pizza from the oven this time of year — one that’s a bit off the beaten path. This recipe for Brussels Sprouts, Butternut Squash and Pancetta Pizza fits the bill!
Pizza, and more pizza
My husband, my mom, and I were in Italy recently. What a great trip! We were tourists, I did a little work, we visited family, and we ate. We ate well! In fact, we’re still coming down from our pizza high. Seriously. We ate pizza five times in the first five days while we were there. I think we skipped pizza on the sixth day, then started back up again. It never got old! And the toppings were always interesting.
A pizza for the season
Pizza is great for so many reasons, but especially because no matter what you put on it, it usually works out pretty well. I wanted to try making a pizza using seasonal ingredients. This time of year, that means Brussels Sprouts, Butternut Squash, and Pancetta Pizza. What a treat!
As the pizza cooks, the Brussels sprouts crisp up slightly while still keeping their tenderness. Paired with sweet butternut squash and salty pancetta, you’ve got a great combo. I added Mozzarella cheese as the base, then sprinkled grated Parmesan over the top after it cooled down slightly.
Why not make the most of seasonal ingredients? Try this recipe for Brussels Sprouts, Butternut Squash and Pancetta Pizza for a fun fall pizza party!