Fall Harvest Pizza

Ingredients

• 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

Instructions

• 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