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Pumpkin and Pancetta Pizza

Ingredients

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)

Pumpkin and Pancetta Pizza

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.

Prepare Toppings

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.  

Prepare PIzza

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!

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Cali'flour Recipes


Appetizer // Breakfast // Crusts // Dessert // Dinner // Flatbreads // Holiday // Lunch // Plant-Based //

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