1 Cali’flour Foods Crust or seasonal crust
½ -1 c pumpkin or butternut squash, seeded, peeled and cut into thin slices
1 T garlic olive oil
¼ lb pancetta cut into small dice (substitute ham or thick bacon)
¼ c smoked mozzarella cheese, grated
¼ c mozzarella cheese, grated
1 T fresh sage, chopped
pine nuts (optional)
Prepare Pizza Crust
Pre-bake the Cali’flour Crust as instructed in an oven at 375-400 on a vented pizza pan, pizza screen, or on a non-stick cookie sheet lined with parchment paper for 12-14 minutes. Remove from the oven and let rest for a minimum of 10 minutes.
Toss pumpkin in olive oil with salt and pepper then add to a baking tray. Roast in the oven at 400 until tender and edges golden. Remove from the oven. On a stovetop in a skillet, brown and drain pancetta.
On prepared crust, top with cheeses, pumpkin/squash, pancetta, sage, and pine nuts (if using). Return to oven on high broil for 2-3 minutes to melt cheese. Remove from the oven. Serve and enjoy!