Harvest Pizza
Chef Giovanni Labbate
Bricks Wood Fired Pizza Café
Mount Prospect, Ill.
Bricks Wood Fired Pizza Café makes the most of fall produce to create this pizza. The seasonal toppings include butternut squash, caramelized onions, kale and a pomegranate glaze. A combo of mozzarella, fontina and Parmesan cheeses, roasted garlic and a bit of pancetta round out the flavor profile, with a sprinkling of toasted sunflower seeds added for crunch.
Ingredients
22 oz. prepared pizza dough
1 tbsp. roasted garlic and olive oil base
1 cup sauteed kale
1½ cups shredded mozzarella cheese
1 tbsp. shredded fontina cheese
½ cup cubed roasted butternut squash
¼ cup caramelized red onions
3 tbsp. diced pancetta or bacon
1 tbsp. pomegranate glaze
2 tbsp. toasted sunflower seeds
Shaved Parmesan cheese, as needed
Steps
1. Preheat oven to 550 F. On lightly floured board, stretch dough thin to 16-inch circle. Spread with roasted garlic and olive oil base; scatter kale on top. Sprinkle evenly with mozzarella and fontina cheeses; top with butternut squash, caramelized onions and pancetta.
2. Place pizza in preheated oven. Bake about 10 minutes or until well browned and bubbly.
3. Remove from oven; drizzle with pomegranate glaze. Sprinkle with sunflower seeds and Parmesan shavings before serving.
Photograph courtesy of California Milk Advisory Board