Heat oven to 400°F. Toss squash with two tablespoons of olive oil, salt, and pepper. Roast for 20-25 minutes then remove from oven and reserve.
Spread ricotta cheese on crust to the edge.
Heat pizza oven to 500°F.
Add mozzarella cheese. Top pizza with spinach, prosciutto, bacon topping, garlic, and squash. Bake for 5-6 minutes until crust is crisp and browned. Remove from oven.
Cut then top with and shaved parmesan and serve.
Ingredients
1 ea Roma® pizza crust 16-inch, thin
12 oz Bacio® Cheese, Mozzarella, diced
3 slices Piancone® prosciutto, hand-torn
1/2 cup Roma® Bacon Topping
2 cups butternut squash , small dice
2 ea Peak Fresh Produce® Garlic, Clove(s), minced
4 tbsp Roma® extra virgin olive oil
1 1/2 cups Peak Fresh Produce® Spinach, chopped
1 cup Piancone® ricotta cheese
3/4 cup Piancone Shaved Parmesan
1/4 tsp sea salt
1/8 tsp Roma® Black Pepper, Ground
Chef James Amato - Director of Roma and Customer Business Development, Performance Foodservice - Florida
