November 15, 2019

  • 1 Cali’flour Foods Crust or seasonal crust
  • ½ -1 c pumpkin or butternut squash, seeded, peeled and cut into thin slices
  • 1 T garlic olive oil
  • ¼ lb pancetta cut into small dice (substitute ham or thick bacon)
  • ¼ c smoked mozzarella cheese, grated
  • ¼ c mozzarella cheese, grated
  • 1 T fresh sage, chopped
  • pine nuts (optional)
Pumpkin and Pancetta Pizza
Prepare Pizza Crust:
Pre-bake the Cali’flour Crust as instructed in an oven at 375-400 on a vented pizza pan, pizza screen, or on a non-stick cookie sheet lined with parchment paper for 12-14 minutes. Remove from oven and let rest for a minimum of 10 minutes.

Prepare Toppings:
Toss pumpkin in olive oil with salt and pepper then add to baking tray. Roast in oven at 400 until tender and edges golden. Remove from oven. On stovetop in a skillet, brown and drain pancetta.  

Prepare PIzza:
On prepared crust, top with cheeses, pumpkin/squash, pancetta, sage, and pine nuts (if using). Return to oven on high broil for 2-3 minutes to melt cheese. Remove from oven. Serve and enjoy!