Roasted Veggies:

• About 2 Tbsp olive oil
• 1 lb. butternut squash, peeled and cut into ½-inch cubes (yields about 2-3 Cups)
• 1 large red onion
• Coarse salt and black pepper
• 3 slices crispy cooked bacon, chopped into small pieces (in a pinch, use pre-cooked)

Sauce: 

• 1 Tbsp olive oil
• 4 cloves (2 tsp) garlic, minced
• 2 Tbsp All Purpose flour
• 1/4 tsp Italian seasoning + more for topping if desired
• 1/4 tsp salt
• 1/4 tsp pepper
• 1 1/2 cups half and half
• 1 Tbsp grated Parmesan cheese

Pizzas:

• 4 standard-sized naan breads
• 8 oz Wood River Creamery Original Cheddar Gruyere cheese, shredded
• Fresh basil for serving

Instructions

1. Preheat the oven to 425F.
2. Prep and Cook the Veggies: Toss the cubed squash and onions in the olive oil with salt and pepper and place them onto a rimmed baking sheet. Roast for 20 minutes, then stir and roast for an additional 10-20 minutes until fork-tender. Set aside.
3. Make the Sauce: Place the olive oil and minced garlic in a small saucepan over medium-low heat. Cook for 1-2 minutes, whisking constantly so the garlic doesn’t brown.
4. Add the Italian seasoning, salt, and pepper and stir. Then sprinkle in the flour and whisk quickly until it is a thick paste. Let the mixture cook and bubble for another 1-2 minutes.
5. Stir in half and half 1/2 cup at a time, whisking constantly.
6. Add the Parmesan cheese and stir, then turn the heat to low and let the sauce simmer for 5-10 minutes to thicken. Set aside until ready to assemble.
7. Make the Pizzas: Arrange naan bread on a large, rimmed baking sheet. Divide the sauce between the naan breads and spread it into an even layer. Then sprinkle the shredded Wood River Creamery Cheddar Gruyere over the sauce and top with roasted veggies and bacon. Sprinkle additional Italian seasoning, if desired. 
8. Bake Pizzas: Bake for 8-10 minutes (until the crusts and cheese begin to brown).
9. Slice and Serve: Slice and serve with fresh basil, parmesan cheese, dried oregano, and red pepper flakes for heat if desired.

Recipe Notes:

• For easier clean up, line the baking sheet(s) with parchment paper when roasting the veggies and for the pizzas
• To keep things moving/save time, make the sauce while the veggies are roasting. If you need to cook bacon, do so while the veggies are roasting.

Recipe & Photo Courtesy of Our Love Language is Food