This Venison, Prosciutto, and Butternut Squash Flatbread is a great appetizer or main dish for dinner! It is so delicious, and I know everyone in your family will love it.
The sauce alone is drool worthy and combined with the rest of the ingredients… HEAVEN!
I will post a **WARNING**. This recipe makes a lot of sauce and meat! BUT- you can use any leftover sauce in a pasta later. Throw it in a bowl with some penne pasta, cheese, and anything else you love, and it makes any easy second dinner/meal!
This recipe came to me in a dream, and I do have to say my husband was a bit skeptical. But I am stubborn, and I knew it sounded good, so I pressed on! And, as much as I loved it, my sweet husband kept asking why I didn’t make more! It is really that good!
This is also a great way to hide vegetables! Your kids will never know the sauce on this pizza came from a squash! If the prosciutto is too daunting for your kiddos, you can easily omit it and just add more venison!
This recipe is truly a crowd pleaser and perfect for the winter and fall! Everyone will be asking for your Venison, Prosciutto, and Butternut Squash Flatbread recipe!
Venison, Prosciutto, and Butternut Squash Flatbread
Equipment
- Blender or food processor
- Pizza Oven/Oven
- Aluminum Foil
Ingredients
Sauce*
- 1 butternut squash cut in half; seeds removed
- 2 shallots top chopped off
- 1-1.5 garlic bulbs top chopped off
- Extra Virgin Olive Oil
- 2 C shredded parmesan
- 1 tsp ground thyme
- 1/2 tsp ground sage
- 1/4 tsp nutmeg or more to taste
- salt to taste
- pepper to taste
- 1-2 T heavy whipping cream or more until desired creaminess
- water to thin sauce
Meat
- 1 lb ground venison
- 1 tsp ground sage
- 1 tsp brown sugar
- 1 tsp garlic powder
- 1/2 tsp red pepper
- 1/2 tsp ground thyme
- salt to taste
- pepper to taste
Brown Butter Sage Drizzle
- 4 T salted butter
- leftover garlic cloves use at least 2 cloves; mash and chop them
- 8-10 fresh sage leaves
Toppings and Other Ingredients
- 2-3 Pillsbury Refrigerated Pizza Dough or your favorite dough
- flour/cornmeal too help with sticking to countertop
- 1 package prosciutto
- caramelized onions**
- shredded mozzarella
- shredded parmesan
Instructions
Butternut Squash Sauce
- Preheat oven to 425°.
- Place halved deseeded squash on baking tray. Drizzle with olive oil and rub it in. Season with salt and pepper.
- In two separate slices of tin foil place your shallots. Drizzle tops with oil, salt, and pepper. Fully enclose the shallots in the foil and place on a baking sheet.
- Repeat previous instruction with the garlic.
- Bake for 30 minutes or until butternut squash is soft.
- Place squash, shallot, and garlic (start with 8 cloves) in a blender with a little water and heavy cream. Blend until combined. Add seasonings and parmesan. Blend. Add salt, pepper, garlic cloves, heavy cream and water until desired taste and consistency.
Ground Venison
- Heat a sauce pan over medium-high heat.
- Add venison and all seasonings. Cook until browned. Add more seasonings if desired.
- Set sage on a napkin and reserve butter.
Brown Butter Sage Drizzle
- Brown butter in a saucepan over medium-high heat. While browning, add garlic and sage. The sage should be crispy by the time the butter browns. Remove from heat.
Flatbread Assembly
- If you haven't heated up your pizza oven already, do so now. If using an oven, follow instruction on the pizza dough container.
- Flour/Cornmeal a surface and roll out your pizza dough(s).
- Spread garlic butter on dough. I focused on the edges that would not be covered by sauce.
- Top with sauce, then cheeses, then meat (venison and prosciutto) and caramelized onions. Finally add a few off the crispy sage leaves.
- Cook either in oven according to packing directions or in your pizza oven. Every pizza oven is slightly different. We have a Gozney that is powered by propane and it takes about 40 seconds before we need to flip sides or until the charring/leoparding starts to happen.
- Repeat for as many pizzas as desired! Enjoy!
