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

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2 ¾ cups organic all-purpose flour
1 cup warm water
1 Tbsp organic raw honey
1 packet rapid-rise yeast
2 Tbsp extra virgin olive oil
½ tsp garlic powder
Pinch sea salt
1 cup pizza sauce
2 cups roasted butternut squash
6 cloves roasted garlic
8 oz. fresh mozzarella
2 oz. fresh sliced prosciutto
1 cup chopped kale, organic
1 tsp Italian seasoning, optional
Raw honey for drizzle, optional

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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