Venison, Prosciutto, and Butternut Squash Flatbread

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

Venison, Prosciutto, and Butternut Squash Flatbread

This recipe is sure to have your whole family talking! It is so good!
Course: Appetizer, Dinner, flatbread, pizza, supper
Cuisine: American, Fall, Italian, Winter
Keyword: Appetizer, butternut, Dinner, Flatbread, Ground Venison, Italian Sausage, Pizza, Prosciutto, squash, Venison
Servings: 3 flatbreads
Author: Sophie May


  • Blender or food processor
  • Pizza Oven/Oven
  • Aluminum Foil



  • 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


  • 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


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!


*This recipe will make a lot of sauce, but it is delicious! I use my leftovers with leftover meat from this recipe and make a pasta later in the week! This makes life easier for me and makes a second delicious meal your family will love.
**This is how I make mine: Slice one onion. In a pan over medium heat melt 1-2 T of butter. Add onion and 1 tsp sugar. Stir until caramelized. 

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