Description

This Comforting Fall Harvest Pizza with Prosciutto features irresistible flavors of roasted butternut squash and creamy mozzarella, making it a delightful choice for a cozy dinner or festive gatherings. Fall in love with this simple, homemade dish!

Ingredients

Scale

2 3/4 cup organic all-purpose flour
1 cup warm water
1 Tbsp organic raw honey
1 packet rapid-rise yeast (about 2 ¼ tsp)
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 cloves roasted garlic, 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

Activate yeast by mixing warm water, honey, and yeast; let it foam for 5-10 minutes.
Mix dough ingredients – add flour, garlic powder, and salt until a soft dough forms.
Knead dough for about 5 minutes using a mixer or by hand until elastic and smooth.
Shape the crust into an 11-inch round, place on a greased pizza pan, and pinch edges to form a lip.
Preheat the oven to 500°F (260°C).
Spread pizza sauce evenly on the crust, leaving an inch at the edges.
Add kale and roasted garlic, layer mozzarella, butternut squash, and prosciutto.
Brush the crust edges with olive oil and sprinkle with Italian seasoning if desired.
Bake for 15-20 minutes until the cheese is bubbly and crust is golden brown.
Let cool for 2-3 minutes before slicing and serve warm drizzled with honey.

Notes

For gluten-free pizza, use gluten-free flour instead of regular flour.
Feel free to substitute prosciutto with bacon or ham if desired.
Store leftovers in an airtight container in the fridge for up to three days.

Nutrition

Serving Size: 1 slice
Calories: 320
Sugar: 6g
Sodium: 550mg
Fat: 12g
Saturated Fat: 4g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 3g
Protein: 10g
Cholesterol: 20mg