Squash & Prosciutto Pizza (Print Version)
Delicious pizza with sweet roasted squash, seasoned kale, savory prosciutto, creamy burrata, and gooey fontina. Great for fancy pizza night.
# Ingredients:
01 -
Thinly slice ½ lb of peeled winter squash.
02 -
Slice up 2 garlic cloves.
03 -
Take a bunch of kale, remove stems, and cut into slices.
04 -
Use two 7-ounce balls of pizza dough.
05 -
Shred 4 oz of fontina cheese.
06 -
1 burrata cheese ball, ready to go.
07 -
Grab 8 slices of prosciutto di Parma.
08 -
Have olive oil handy to drizzle.
09 -
Kosher salt to taste.
10 -
A sprinkle of black pepper.
# Steps:
01 -
Cook the squash in some oil for golden, tender bites; about 6 to 8 minutes.
02 -
Quickly sauté garlic, then toss in kale to soften up, roughly 3 minutes.
03 -
Crank your oven to 550°F and heat up some upside-down trays inside.
04 -
Stretch the dough into 10-inch rounds, leave edges a bit thicker.
05 -
Add olive oil, fontina, tender squash, kale, burrata chunks, and prosciutto slices.
06 -
Pop pizzas in for 6 to 8 minutes until crust is toasted and cheese bubbles.
07 -
Slide onto a cutting board, slice each into 8 wedges, and enjoy.
# Helpful Notes:
01 -
Let your dough rest for half an hour before shaping it.
02 -
Transfer your pizza with the help of a peel.
03 -
Leave about a half-inch around the edges for the crust.