Description

This Comforting Fall Harvest Pizza blends roasted butternut squash, rich prosciutto, and fresh mozzarella for a delicious dinner option. Quick to make and packed with flavor, it’s perfect for chilly evenings!

Ingredients

Scale

2 3/4 cups organic all-purpose flour
1 cup warm water
1 Tbsp organic raw honey
1 packet rapid-rise yeast
1 Tbsp extra virgin olive oil
1/2 tsp garlic powder
Pinch of sea salt
1 cup pizza sauce
2 cups roasted butternut squash
6 garlic cloves, roasted and roughly chopped
8 oz. fresh mozzarella, sliced or cubed
2 oz. fresh sliced prosciutto
1 cup chopped kale, organic
1 Tbsp extra virgin olive oil
1 tsp Italian seasoning, optional
Raw honey for drizzle, optional

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Instructions

Mix warm water, honey, and yeast; let sit for 5 minutes until frothy.
Add flour, garlic powder, and salt to yeast mixture; mix until a soft ball forms.
Knead dough until smooth and elastic, about 5 minutes.
Shape dough into a crust, about 11 inches in diameter, on a floured surface.
Preheat oven to 500°F; prepare pizza pan with olive oil.
Spread pizza sauce over dough, leaving crust edges bare.
Add chopped kale, roasted garlic, mozzarella, butternut squash, and prosciutto as toppings.
Brush edges with olive oil and sprinkle Italian seasoning if desired.
Bake for 15-20 minutes until cheese is bubbly and crust is golden.
Let cool for 2-3 minutes, slice, and drizzle with honey if using.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days.
For gluten-free, use a gluten-free flour blend instead of all-purpose.
For crispy crust, use a preheated pizza stone.

Nutrition

Serving Size: 1 slice
Calories: 310
Sugar: 4g
Sodium: 600mg
Fat: 12g
Saturated Fat: 4g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 3g
Protein: 10g
Cholesterol: 20mg