Harvest Pizza


  1. Stretch dough to 16-inch circle on lightly floured board.
  2. Spread with roasted garlic and olive oil base, then sautéed kale. Sprinkle evenly with shredded mozzarella and fontina cheeses. Top with butternut squash, caramelized red onions and pancetta.
  3. Bake at 550°F about 10 minutes until well browned and bubbly.
  4. Remove from oven; drizzle with pomegranate glaze and sprinkle with sunflower seeds and Parmesan cheese before serving.


  • 22 oz pizza dough, prepared
  • 1 tbsp roasted garlic and olive oil base
  • 1 cup kale, sautéed
  • 1 1/2 cups Real California Mozzarella cheese, shredded
  • 1 tbsp Real California fontina cheese, shredded
  • 1/2 cup squash, butternut, roasted, cubed
  • 1/4 cup onion, caramelized
  • 3 tbsp pancetta, diced
  • 1 tbsp pomegranate glaze
  • 2 tbsp sunflower seeds, toasted
  • Real California Parmesan, shaved, as needed