Butternut Squash, Prosciutto and Sage Flatbread


Prosciutto is Italy’s elegant expression of ham. Ours is hand-selected, hand-trimmed and carefully aged to give it a lightly salty, floral flavor. It’s as beautiful on the plate as it is on your palate.

Imported Prosciutto

Imported Prosciutto

Prosciutto di Parma, imported from the Parma region of Italy. Aged over 13 months for a fragrant and delicately sweet taste.

Butternut Squash, Prosciutto and Sage Flatbread

Prosciutto with tender and sweet butternut squash is a match made in heaven as a topping for this creamy, comforting flatbread.


2 cups cubed butternut squash

2 tbsp butter

2 tbsp all-purpose flour

1 1/4 cups milk

Pinch each salt and pepper

1 cup grated Parmesan cheese, divided

1 lb whole wheat pizza dough

1 cup shredded mozzarella cheese

1 pkg (3 oz) Fiorucci Sliced Prosciutto, torn

1 tbsp chopped fresh sage

2 tbsp reduced balsamic vinegar (optional)


Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 45 minutes


Cook butternut squash in pot of boiling salted water for 8 to 10 minutes or just until tender; drain.


Melt butter in saucepan set over medium heat; whisk in flour and cook, whisking, for 1 minute. Whisk in milk; cook, whisking constantly, for about 5 minutes or until sauce is thickened and smooth. Add salt and pepper; remove from heat and stir in 1/2 cup Parmesan.


Preheat oven to 425°F. Grease rimmed 15- x 10-inch baking sheet. On lightly floured surface, roll out dough and stretch gently into 14- x 9-inch rectangle. Transfer to prepared pan; prick dough all over with fork. Bake for 12 to 15 minutes or until lightly browned.


Remove from oven; spread sauce over dough. Top with squash, remaining Parmesan, mozzarella and prosciutto. Sprinkle with sage.


Return to oven; bake on bottom rack for about 10 minutes or until crust is golden brown. Drizzle with reduced balsamic vinegar (if using).


Tip: Try replacing the mozzarella cheese with Gorgonzola for a richer taste that pairs well with the mild squash.