Ingredients for TWO large thin-crust pizzas: If you don’t need two, save half of the ingredients below and make another one later in the week (trust me, you’ll want to).
1 can Organic or Regular Butternut Squash Soup (or roast your own!) I like Wolfgang Puck or Campbell’s new one
1/4 small yellow onion (chopped) or 3 shallots (cut up)
3 Fresh Chorizo Sausages from service meat case (or your favorite fresh sausage)
1 twin-pack of Mama Mary’s thin crust pizzas from dairy case (or your favorite brand, or make your own!)
Blueberry Goat Cheese (I use La Bonne Vie brand from our local HARPS cheese case).
Pine Nuts (I got mine from our local HARPS bulk produce area)
Fresh Grated Parmesan
Preparation: Preheat oven to 425 degrees. In a sauce pan, squeeze Chorizo out of it’s casing and brown it thoroughly then drain it on a paper towel and set aside. Place each pizza crust on a pizza sheet. (You can reserve 1/2 the ingredients for a few days and make the second one later if you don’t need two). Spread 1/2 a can of the butternut squash soup on each pizza crust like you would a marinara. Sprinkle sage and italian seasoning over the pizza. Then use 1/2 the browned Chorizo on each pizza (spreading out like pictured). Toss on pine nuts (you can also use pistachios out of the shell as well and those are also great). Sprinkle onion or shallots and top with fresh Parmesan cheese to your liking. Open your blueberry goat cheese and take a fork and “scrape” the cheese and let it fall over the top of the pizza until you have the amount of cheese you like. Cook for around 15-20 minutes (depending up on how done you like yours, I did mine almost 20 minutes). Take out of oven and serve! Delicious! Add an arugula, goat cheese balsamic salad and it’s perfection.