Description
This Comforting Fall Harvest Pizza with Prosciutto features roasted butternut squash, creamy mozzarella, and savory prosciutto. It’s an easy, vibrant dish that’s perfect for a cozy dinner or festive gathering.
Ingredients
- Organic All-Purpose Flour (2 ¾ cups)
- Warm Water (1 cup)
- Organic Raw Honey (1 Tbsp)
- Rapid-Rise Yeast (1 packet)
- Extra Virgin Olive Oil (2 Tbsp)
- Garlic Powder (½ tsp)
- Sea Salt (Pinch)
- Pizza Sauce (1 cup)
- Roasted Butternut Squash (2 cups)
- Roasted Garlic (6 cloves)
- Fresh Mozzarella (8 oz.)
- Fresh Sliced Prosciutto (2 oz.)
- Chopped Kale (1 cup, organic)
- Italian Seasoning (1 tsp, optional)
- Raw Honey (for drizzle, optional)
Instructions
- Activate the yeast by combining warm water, honey, and yeast; let sit for 5 minutes.
- Mix the dough by adding flour, garlic powder, and salt to the yeast mixture; combine until a soft dough forms.
- Knead the dough at medium-high speed for about 5 minutes until smooth and elastic.
- Shape the crust into an 11-inch circle and place it on a lightly greased pizza pan.
- Preheat the oven to 500°F.
- Spread pizza sauce evenly over the crust, leaving a border for the crust.
- Add toppings: kale, roasted garlic, mozzarella, butternut squash, and prosciutto.
- Brush crust edges with olive oil and sprinkle with Italian seasoning if desired.
- Bake for 15-20 minutes until cheese is bubbling and crust is golden brown.
- Cool for a few minutes, slice, and serve, optionally drizzling with honey.
Notes
Store leftovers wrapped in plastic for up to 3 days in the fridge.
For freezing, wrap tightly and store for up to 3 months.
Customizable toppings allow you to use whatever vegetables or meats you have on hand.
Nutrition
- Serving Size: 1/4 of pizza
- Calories: 320
- Sugar: 4g
- Sodium: 480mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 15mg