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Venison, Prosciutto, and Butternut Squash Flatbread
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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

Equipment

  • Blender or food processor
  • Sheet Pan
  • 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!

Notes

*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.