Description
This Comforting Fall Harvest Pizza with Prosciutto delivers irresistible flavors with roasted butternut squash, creamy mozzarella, and savory prosciutto. Perfect for easy family dinners!
Ingredients
Scale
- 2 3/4 cups organic all-purpose flour
- 1 cup warm water
- 1 Tbsp organic raw honey
- 1 packet rapid-rise yeast (2 1/4 tsp)
- 2 Tbsp extra virgin olive oil
- 1/2 tsp garlic powder
- pinch sea salt
- 1 cup pizza sauce
- 2 cups roasted butternut squash
- 6 cloves roasted garlic
- 8 oz fresh mozzarella, sliced or cubed
- 2 oz prosciutto, sliced
- 1 cup chopped kale, organic
- 1 tsp Italian seasoning, optional
- raw honey for drizzle, optional
Instructions
- In a mixer bowl, combine warm water, honey, and yeast. Let sit for 5 mins until foamy.
- Add flour, garlic powder, and salt, mixing until a soft dough forms. Adjust flour if too sticky.
- Knead the dough for about 5 minutes until elastic, then shape it into an 11-inch circle.
- Preheat oven to 500°F and grease your pizza pan with olive oil.
- Spread pizza sauce over the dough, leaving edges for the crust.
- Layer kale, roasted garlic, mozzarella, butternut squash, and prosciutto on top.
- Brush edges with olive oil and sprinkle with Italian seasoning, if using.
- Bake for 15-20 minutes until cheese melts and crust is golden brown.
- Allow to cool slightly, slice, and optionally drizzle with raw honey before serving.
Notes
For a gluten-free version, use a suitable flour blend.
To save time, prepare the butternut squash ahead of time.
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 4g
- Sodium: 680mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 20mg