Comforting Fall Harvest Pizza with Prosciutto

Ingredients

• 2 3/4 cup organic all-purpose flour ((See Notes for GF option!))
• 1 cup WARM water ((Ensure that it's warm and NOT HOT))
• 1 Tbsp organic raw honey ((You can sub with organic brown sugar or cane sugar))
• 1 packet rapid-rise yeast ((That's 2 1/4 tsps!))
• 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 garlic cloves, roasted + roughly chopped ((See Notes))
• 8 oz. fresh mozzarella, sliced or cubed
• 2 oz. fresh sliced prosciutto ((You can sub with traditional meats like ham, bacon, etc.))
• 1 cup chopped kale, organic ((See Blog Post for best substitutes))
• 1 Tbsp Extra virgin olive oil
• 1 tsp Italian seasoning, optional
• raw honey, for drizzle ((optional))

Instructions

1. 1

   --- TO MAKE THE PIZZA CRUST: ---

2. 2

   In the bowl of an electric mixer (with a dough hook attachment), mix together the warm water, honey, and yeast (you might need to use a whisk to ensure that everything combines together well). Let is sit for at least 5 minutes, until yeast begins to activate and foam.

3. 3

   Slowly add the flour, garlic powder, and salt (on low speed!), until fully incorporated and a soft dough is formed. NOTE: if dough is too sticky, add ½ cup of additional flour at a time).

4. 4

   Now, increase the speed to medium-high and knead the dough for about 5 minutes in the mixer.

5. 5

   Once done, add the dough onto a floured surface and slightly roll out the dough until it’s flat enough to form a flat circle the rest of the way with your hands, about 11 inches in diameter. Lightly grease your pizza pan with extra virgin olive oil and place dough on one end of pan, evenly pressing it and flattening it out to fit the entire pan. Gently use your finger to stretch dough until pan is fully covered and gently pinch the edges of the dough together to form the crust.

6. 6

   NOTE: You can also make + knead the dough in a large bowl without the need for an electric mixer. It might take a bit more arm strength---however, after a few minutes of kneading the dough, it should be elastic.

7. 7

   --- TO MAKE THE PIZZA SAUCE: ---

8. 8

   For homemade pizza sauce, be sure to check out my Homemade Pizza Sauce recipe!

9. 9

   --- ADD THE TOPPINGS + BAKE: ---

10. 10

    Preheat the oven to 500 degrees Fahrenheit and place top rack into the middle of oven. NOTE: be sure to use a great pizza pan to ensure that your crust is crispy and not soggy.

11. 11

    Add a few spoonfuls of pizza sauce (the ½ cup) unto the top of center of crust until evenly spread out.

12. 12

    Generously sprinkle the chopped kale and chopped roasted garlic atop the pizza sauce followed by pieces of fresh mozzarella cheese, leaving a bit of crust bare for the edges. Now add the roasted butternut squash and sliced prosciutto all around the tops of the mozzarella.

13. 13

    Lightly brush the tops of the edge of the crust with 1 tablespoon of olive oil to ensure that it becomes a nice golden brown followed by sprinkles of Italian seasoning, if using.

14. 14

    Transfer the pizza pie to the hot oven and bake for 15-20 minutes or so, until the mozzarella has melted (and becomes bubbly) and the crust is crispy and golden brown.

15. 15

    Once done, allow pizza to rest/cool for a few minutes (about 2-3 minutes) so that the cheese sets before cutting into generous slices, using a pizza cutter.

16. 16

    Serve and enjoy! Drizzle with honey, if desired.

17. 17

    Bon Appetit!