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Caramelized Butternut, Crispy Kale + Fontina Pizza with Pomegranate Salsa

Tieghan, Half Baked Harvest
  • 120 minutes
  • Serves

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)