Informations supplémentaires
35 min.
|
545 kcal
|
easy
|
|
Printable version
1. Cook the squash
Preheat the oven to 425°F. Peel and cut the squash in half vertically. Remove the seeds with a spoon. Cut the squash into small cubes and place on a baking sheet lined with baking paper. Set a few sage leaves aside then chop the rest. Mix the squash cubes with the chopped sage, the honey, a drizzle of oil, salt and pepper. Bake in the oven for 15-18 minutes or until tender.
2. Setup
Thinly slice the leek and the onion. Chop the garlic.
3. Roll the dough
Roll the pizza dough with the flour to the desired thickness. Place on a baking sheet lined with baking paper.
4. Cook the leek
Warm up a drizzle of oil in a pan over medium-high heat. Fry the whole sage leaves for 1 minute or until crispy. Remove from the pan and place on absorbent paper. Reduce the heat to medium. Add the leek and cook for 4-6 minutes or until lightly browned. Add salt and pepper. Add the garlic and cook for 1 minute. Remove from the pan.
5. Cook the pizza
Garnish the pizza dough with the leek, the squash cubes, the red onion (to taste) and the mozzarella. Garnish with a drizzle of oil. Bake in the oven for 12-15 minutes or until the cheese has melted.
6. Plate your dish
Garnish the pizza with the prosciutto and the fried sage leaves. Add black pepper to taste. Bon appétit!
2unitPizza Dough
20gAll-Purpose Flour
0.75unitAcorn Squash
85gProsciutto
120gMozzarella
0.5unitSage
1unitGarlic Clove(s)
0.5unitLeek(s)
0.5unitRed Onion(s)
1unitHoney
What you need
Sheet pan, Pan, Tongs, rolling pin
545 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
37g
12%
fat
33g
51%
cholesterol
75mg
25%
fiber
4g
16%
protein
27g
saturated
13g
65%
sodium
1048mg
44%
sugar
5g
trans
0g
vitaminA
0mg
vitaminC
0mg
iron
0mg
calcium
0mg
potassium
0mg