Chef, Restauranteur & Musician Patrick Quillec

Butternut Squash Flatbread

Serves 4

Total Time: 20minutes

1 prepared pizza crust (regular or gluten-free)
2 slices of Prosciutto
2 tablespoons shallot confit from L’Epicurien*
1 tablespoon of caramelized onions from L’Epicurien*
1/2 cup shredded sharp white cheddar
1/3 cup gorgonzola
1/2 jar Cafe Provence Butternut Squash Jam*
1 teaspoon olive oil
4 tablespoon arugula, thinly sliced
2 tablespoons Cafe Provence Thyme Marcona Almonds, chopped*
2 tablespoons extra-virgin olive oil
fresh black pepper to taste

*Products available at French Market.

1. Preheat the oven to the temperature indicated on the pizza crust package.

2. Meanwhile, arrange prosciutto on the crust and spread with the shallot confit and caramelized onions. Top with cheeses and butternut squash jam.

3. Bake for time on package or until cheese has melted.

4. Sprinkle with almonds and arugula and drizzle with good extra-virgin olive oil before serving. Season with cracked black pepper to taste.