Late Harvest Pizza Recipe
BUTTERNUT SQUASH PUREE, UNCURED HAM, BACON, MOZZARELLA, PARMESAN, ROASTED BRUSSELS SPROUTS, CIDER MOLASSES
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Ingredients
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Toppings
Method
Preparation
- 1
Prepare the Brussels Sprouts
Preheat the oven to 400°F (200°C). Toss halved Brussels sprouts with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until crispy and golden.
- 2
Prepare the Pizza Dough
Roll out your pizza dough on a floured surface to your desired thickness. Transfer it to a pizza stone or baking sheet.
- 3
Assemble the Pizza
Spread the butternut squash puree evenly over the pizza dough. Sprinkle with diced uncured ham, crumbled bacon, shredded mozzarella, and roasted Brussels sprouts. Finally, sprinkle grated Parmesan cheese on top.
- 4
Bake the Pizza
Drizzle cider molasses over the assembled pizza. Bake in the preheated oven for 15-20 minutes or until the cheese is bubbly and golden.
- 5
Serve
Remove the pizza from the oven, let it cool slightly, then slice and serve warm.
