- 3 tablespoons olive oil
- 12 ounces pizza dough, at room temperature
- 1/4 pound cubed butternut squash, sliced into thin squares
- 5 Brussels sprouts, thinly sliced
- 3/4 cup ricotta
- 6 slices prosciutto, torn
- 1/2 cup grated Parmesan
Brush baking sheet with 1 tbsp. oil; stretch dough to fit sheet. Toss veggies with remaining 2 tbsp. oil; season. Top dough with ricotta dollops, veggies and prosciutto. Bake at 500 degrees , topping with Parm halfway through, until crust is crispy, about 15 minutes.