Description

This Comforting Fall Harvest Pizza with Prosciutto is a delightful blend of sweet butternut squash, creamy mozzarella, and savory prosciutto that makes an ideal dish for busy weeknights or cozy gatherings. Easy to prepare, it’s a comforting meal that brings warmth to your table during the fall season.

Ingredients

Scale

2 3/4 cup organic all-purpose flour
1 cup warm water
1 Tbsp organic raw honey
1 packet rapid-rise yeast (2 ¼ teaspoons)
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 roasted garlic cloves, chopped
8 oz. fresh mozzarella, sliced or cubed
2 oz. fresh sliced prosciutto
1 cup chopped organic kale
1 Tbsp extra virgin olive oil
1 tsp Italian seasoning (optional)
Raw honey for drizzle (optional)

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Instructions

Combine warm water, honey, and yeast; let sit for 5 mins to activate yeast.
Gradually mix in flour, garlic powder, and salt to create a soft dough.
Knead the dough for about 5 minutes until elastic and smooth.
Roll out the dough to form about an 11-inch circle; place in a greased pizza pan.
Preheat the oven to 500°F and prepare pizza sauce.
Spread pizza sauce onto the crust, leaving edges intact.
Sprinkle chopped kale and roasted garlic over the sauce.
Layer fresh mozzarella cubes, roasted butternut squash, and prosciutto on top.
Brush crust edges with olive oil and sprinkle with Italian seasoning if desired.
Bake for 15-20 minutes until cheese is bubbly and crust is golden.
Cool for 2-3 minutes, slice, and serve warm.

Notes

You can use gluten-free flour for a gluten-free option.
For a vegetarian version, omit the prosciutto and add more roasted vegetables.
Make toppings ahead of time to save on prep time.

Nutrition

Serving Size: 1 slice
Calories: 320
Sugar: 5g
Sodium: 600mg
Fat: 12g
Saturated Fat: 5g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 3g
Protein: 10g
Cholesterol: 25mg