Fall Harvest Pizza

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Fall Harvest Pizza


  • 1 Cappello's Naked Crust
  • 1 cup butternut squash, peeled seeded, and cut into 1/2-inch cubes
  • 2 teaspoons olive oil
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 ounces pancetta
  • 3/4 cup whole milk ricotta
  • 1 Tuscan kale leaf, stem removed and torn into bite-size pieces
  • red pepper flakes, to taste
  • flake salt, to taste


  • Preheat the oven to 425°F.
  • Peel and cut the butternut squash into small 1/2-inch cubes.
  • Toss squash in oil, cinnamon, salt, and pepper.
  • Arrange in a single layer on a baking pan lined with parchment paper.
  • Roast for 18-20 minutes, or until squash is soft.
  • While the butternut squash cooks, place a small skillet over medium heat and add the pancetta when hot.
  • Cook for 7-9 minutes or until browned and crispy. Remove from heat and pour pancetta onto a plate lined with paper towels to drain.
  • Remove the squash from the oven and set aside.
  • To assemble the pizza, spread the ricotta cheese over the base and top with the butternut squash, pancetta, kale, and red pepper flakes.
  • Bake for 11-13 minutes or until desired crispiness is achieved.
  • Remove from the oven sprinkle with flake salt and pepper to taste and serve immediately.

Kids Can Do

  • Toss the butternut squash in seasonings
  • Tear the kale
  • Decorate the pizza