Topped with roasted butternut squash and a savory mixture of oyster mushrooms with sweet red Kapia peppers, then drizzled with fig balsamic, these colorful little pizzas are a perfect option for gluten free guests at your pizza party!
Spread the diced butternut squash on a rimmed baking sheet and drizzle with lemon olive oil. Using your clean hands, move the squash around to coat all the pieces with the olive oil. Sprinkle with red chile flakes. Roast for 30 minutes. Remove squash from the baking sheet and set aside.
While the squash is roasting, sauté the pancetta or chopped bacon in a small skillet over medium high heat. Remove the pancetta and set aside. Add the chopped oyster mushrooms and red peppers to the pan and sauté for 5 minutes or until the moisture from the mushrooms is cooked off.
Blend the figs skin and all with the balsamic vinegar in a blender or VitaMix. Makes about one cup of fig sauce. Set aside. Warm the tortillas in the oven for a few minutes. Remove and increase the heat to 400 degrees.
Place the tortillas on the same baking sheet as you used for the squash. Top with a tablespoon of shredded cheese, cubes of butternut squash, sprinkle with pancetta (if using) and the mushroom/red pepper mixture and top with a little more cheese and dot with fig balsamic. Bake in the oven for 10 minutes or until cheese is melted.
Butternut Squash GF Pizza and a #PizzaParty https://shescookin.com/butternut-squash-gf-pizza-and-a-pizzaparty/