Skip to content
Do you want to verify your address?
If yes, please complete:
To access this new feature, we need to validate your account information to ensure the confidentiality of your metro&moi account.
Enter the postal code where you receive your metro&moi reward cheques so we can validate your identity.
Go back to homepage Go back to homepage

Important

For a better browsing experience, this site has been optimized for Chrome on your device.

Ok
Important!

Are you sure you want to empty your cart?

FREE in-store pickup! No code required. Shop Now!

Under Ontario law, you must be 19 years of age or over to purchase alcohol products. In submitting your order, you are representing yourself as being of legal drinking age in Ontario. In accordance with AGCO regulations, valid government photo ID will be requested upon pickup. If you are unable to verify your age by presenting valid identification at the time of pickup, all alcohol ordered will be removed from your order.
Prosciutto and Spinach Deep Dish Skillet Pizza with a Roasted Squash Sauce and Pistachio Chili Oil https://www.metro.ca/userfiles/image/recipes/pizza-poelee-prosciutto-epinards-courge-11735.jpg PT30M PT1H00M PT1H30M
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.
4-6
0 0 0 0
Sauce: 1 small butternut squash 1 large garlic head 3 tablespoons (45 ml) extra virgin olive oil 1 teaspoon (5 ml) salt 1 teaspoon (5 ml) fresh ground pepper 2 tablespoons (30 ml) finely chopped fresh sage Pistachio Chili oil: 1/4 cup (60 ml) extra virgin olive oil 1/2 teaspoon (2,5 ml) dried chili flakes 2 tablespoons (30 ml) finely chopped pistachios pizza: 1 1/2 lbs (700 g) store-bought pizza dough 1 1/2 cups (375 ml) Selection shredded Mozzarella Cheese 1 cup (250 ml) butternut squash sauce 1 cup (250 ml) fresh baby spinach leaves 1/4 cup (60 ml) thinly sliced red onions 5-6 slices prosciutto
Prosciutto and Spinach Deep Dish Skillet Pizza with a Roasted Squash Sauce and Pistachio Chili Oil

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

Rate this recipe
0 Vote
4-6
Main course
0:30
Preparation
1:00
COOKING
1:30
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection

  • Sauce:
  • 1
    small butternut squash
  • 1
    large garlic head
  • 3 tablespoons
    (45 ml)
    extra virgin olive oil
  • 1 teaspoon
    (5 ml)
    salt
  • 1 teaspoon
    (5 ml)
    fresh ground pepper
  • 2 tablespoons
    (30 ml)
    finely chopped fresh sage

  • Pistachio Chili oil:
  • 1/4 cup
    (60 ml)
    extra virgin olive oil
  • 1/2 teaspoon
    (2,5 ml)
    dried chili flakes
  • 2 tablespoons
    (30 ml)
    finely chopped pistachios

  • pizza:
  • 1 1/2 lbs
    (700 g)
    store-bought pizza dough
  • 1 1/2 cups
    (375 ml)
    Selection shredded Mozzarella Cheese
  • 1 cup
    (250 ml)
    butternut squash sauce
  • 1 cup
    (250 ml)
    fresh baby spinach leaves
  • 1/4 cup
    (60 ml)
    thinly sliced red onions
  • 5-6 slices
    prosciutto
Imprimer ma sélection

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.

Source : Metro

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

Error

Sorry, an error has occurred. Please refresh the page.

Error

Sorry, an error has occurred. Please refresh the page.