Harvest Pizza
Harvest Pizza
Directions
- Stretch dough to 16-inch circle on lightly floured board.
- 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.
- Bake at 550°F about 10 minutes until well browned and bubbly.
- Remove from oven; drizzle with pomegranate glaze and sprinkle with sunflower seeds and Parmesan cheese before serving.
Ingredients
- 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