INGREDIENTS
1 1/2 cups
flour
1/2 cup
warm water
1 1/2 tsp
active dry yeast
1 tbsp
honey
1/4 tsp
salt
1 tbsp
olive oil
6 cloves
roasted garlic (or 1 regular clove)
6
leaves sage (to your taste)
1 tbsp
pine nuts
1 tbsp
parmesan cheese (grated)
4 tbsp
olive oil (divided)
1 1/2 cups
butternut squash (peeled and cut into small cubes)
2 tbsp
butter
1 tbsp
brown sugar
1/2 tsp
salt
1/2 tsp
pepper
8 oz
fontina cheese (shredded (or more!))
1
leaves small bunch kale (torn)
2 tbsp
parmesan cheese (grated)
3/4 cup
pomegranate arils (learn [how to deseed your pomegranate here | https://www.halfbakedharvest.com/deseed-pomegranate-pictures/])
1/4 cup
dried cranberries
1
jalapeno (seeds removed and chopped)
1/4 cup
fresh cilantro (chopped)
1
lime (juiced)
salt and pepper (to taste)