Ditch the dough by using slices of butternut squash in place of standard crust for these marvelous mini pizzas.

Preparation

Preheat oven to 400°F.

Place prosciutto slices and olive oil in a medium skillet over high heat and toast until prosciutto is dark red and crisp. Remove pan from heat and strain prosciutto, reserving olive oil.

Carefully cut the stem from the butternut squash, then peel it from the stem end, going halfway down to the middle of the squash. Cut ½-inch-thick discs from the skinned end of the squash, making 10–12 slices. Brush each side of each slice with the reserved prosciutto-infused olive oil, then season with salt and pepper.

Arrange squash slices on a baking sheet and roast for 30 minutes, or until fork tender. Remove from oven and place on rack to cool.

In a small bowl, combine tomato paste and balsamic vinegar. Brush each slice with the mixture and sprinkle with half of the Fontina. Top each slice with prosciutto, sprinkle with thyme, and top with remaining cheese.

Bake pizzas until cheese is melted, about 3–5 minutes. Remove from oven and cool on a rack for 10 minutes before serving.