Ingredients
- 2 pizza crusts
- 1 small butternut squash
- 30 g butter
- 5 sage leaves
- 30 g all-purpose flour
- 300 ml milk
- ½ tsp nutmeg
- Salt, pepper
- 200 g coppa ham
- 1 red onion
- 3 tbsp pumpkin seeds
Instructions
Prep day
- Prepare the bechamel sauce. Melt the butter over medium heat in a saucepan. Add in the sage leaves and infuse for 5 minutes. Remove the sage leaves and sift in the flour. Mix until a roux forms. Pour in the milk and whisk until it thickens. Season with nutmeg, salt and pepper. Let it cool and store in an airtight container for up to 2 days.
- Cut off the bottom of the butternut squash and scoop out the seeds. Thinly slice it with a mandolin or a sharp knife. Store them in an airtight container with a wet paper cloth for up to 2 days.
Serving day
- Preheat the oven to 180°C.
- Roll out the pizza crusts and prick the bottoms with a fork. Cover with bechamel sauce.
- Top with the butternut squash slices.
- Bake for 20 minutes.
- When baked, top with coppa, red onion, sage leaves and pumpkin seeds.
Recipe & Picture: Eloïse Jennes
