Unless you’ve already got a pro-style blender in your home, you might underestimate just how useful they can be. Besides helping with everything from the usual suspects like smoothies and milkshakes — they’re the perfect tool for other culinary tasks like crushing ice, making nut butter, or blending and heating up soup.
The Kenmore PRO Heavy Duty Professional Blender delivers all the functionality you’d expect from a Vitamix® Blender, at a fraction of the cost. Priced at just $149.99, we’d forgive you for being skeptical of it’s ability to go head-to-head with the “holy grail” of mixers, but we assure you — it definitely holds its own. With a 1450W motor, 2L capacity and 6 stainless steel blades, this is a professional, restaurant-quality blender that will keep up with any cooking enthusiast.
We’ve made this pizza a few times now, in different variations. Prosciutto and mushrooms are a wonderful combination, and when paired with smooth, puréed butternut squash made in our Kenmore PRO, it’s basically the perfect combination of flavours. Give this one a try, we promise you’ll love it!
Butternut Squash Pizza with Prosciutto and Mushrooms
- 1/2 cup roasted butternut squash puréed
- 1 tablespoon neutral oil
- few rosemary leaves
- salt and pepper to taste
- 1 prepared pizza dough
- 1/2 cup shiitake mushrooms sliced
- 1/8 cup red onion thinly sliced
- 1/4 cup cherry tomatoes halved
- 1/2 cup prosciutto thinly sliced
- 1/4 cup fior di latte fresh mozzarella
- fresh basil and sorrel leaves optional
Prepare the roasted squash. Preheat oven to 400. Cut squash in half, scoop and discard seeds. Coat with neutral oil, and season with salt. Sprinkle with a few rosemary leaves. Place squash pieces cut-side down on a parchment lined pan, and bake uncovered for 30 minutes, or until fork-tender. Discard rosemary and carefully scoop the cooked flesh from the the skin.
Place squash in the Kenmore PRO blender, and blitz until smooth. Spread squash mixture on prepared pizza dough, then top with mushrooms, onions, tomatoes and prosciutto. Bake for 10-12 minutes, then remove from oven and top with fior di latte. Return to oven and switch to a high broil for 1-2 minutes, just until cheese has melted.
Remove from oven and garnish with fresh basil and sorrel leaves (optional). Serve immediately.
This post is sponsored by Kenmore PRO. All opinions are ours.