Fall Harvest Pizza

Prep Time: 15 minutes | Cook Time: 15 minutes | Serves 4-6

Ingredients

• 1 6 oz fresh pizza dough ball, at room temperature
• 1/2 black futsu winter squash, cubed (or butternut squash, delicata squash or sweet potato)
• 4 oz crimini mushrooms, sliced
• 1 Tbsp olive oil
• ¼ tsp salt
• ¼ tsp black pepper
• ¼ cup pomegranate arils
• 1/2 bunch lacinato kale

Instructions

1. Allow your dough to proof at room temperature for up to 30 minutes. While the dough rests, prep your ingredients.
2. Preheat oven to 500˚F.
3. Cut squash in half through the widest part, remove the seeds and cut into cubes or chop into 1/2" pieces. The skin is thin and edible!
4. Add squash to a parchment lined baking sheet and set in the oven while it preheats.
5. Slice mushrooms and set aside.
6. Stack kale leaves on top of one another and thinly slice from tip to stem. Set aside.
7. Cut pomegranate in half then hold one half - cut side down - in your palm over a bowl. Use a spatula to whack the arils out of the pomegranate. Need more direction? Click here for a detailed how-to.
8. On a lightly floured surface, roll the pizza dough out into a shape that is roughly 12”.
9. Once oven is preheated, transfer dough to a sheet tray or pizza stone and par-bake in oven for 5 minutes. This helps the crust hold up all of your toppings when it’s time to cook!
10. Remove par-baked dough from oven, drizzle with olive oil and sprinkle with salt & pepper.
11. Remove squash from oven and arrange in an even layer over the crust.
12. Top with an even layer of kale and mushrooms and dollops of ricotta.
13. Bake the pizza for 10-12 minutes or until the cheese is lightly browned and crust is golden.
14. Rotate the pizza halfway into baking to cook evenly and add the pomegranate arils.
15. Top the pizza with a light sprinkle of red pepper flakes if you’d like, allow to sit for about 5 minutes, then slice and serve!