Caramelized Butternut Squash, Crispy Kale & Fontina Pizza

Pizza Dough

1 1/2 cups flour
1/2 cup warm water
1 1/2 teaspoons active dry yeast
1 tablespoon honey
1/4 teaspoon salt
1 tablespoon olive oil


Toppings

6 cloves roasted garlic
6-10 sage leaves, to your taste
1 tablespoon pine nuts
1 tablespoon shredded parmesan cheese
4 tablespoons olive oil, divided
2 cups butternut squash, peeled and cut into small cubes
2 tablespoons butter
1 tablespoon brown sugar
1/2 teaspoon salt
1/2 teaspoon pepper
8 ounces fontina cheese, shredded 
1 small bunch kale, leaves torn into small pieces
2 tablespoons shredded  parmesan cheese


Pomegranate salsa

3/4 cup pomegranate arils 
1/4 cup dried cranberries
1 jalapeno, seeds removed and chopped
1/4 cup fresh cilantro, chopped
1 lime, juiced
salt and pepper, to taste

Pizza stone
parchment paper



INSTRUCTIONS

1. For the Dough: In a large bowl, combine water, yeast and honey. Mix with a spoon, then let sit until foamy, about 10 minutes. Add in the flour, salt and olive oil stirring with a spoon until the dough comes together but is still sticky. Using your hands, form the dough into a ball and work the additional 1/2 cup flour in to the dough if needed, kneading it on a floured surface for a few minutes. You can also do all the mixing and kneading in your stand mixer with the dough hook attachment. Rub the same bowl with olive oil then place the dough inside, turning to coat. Cover with a towel and place in a warm place to rise for about 1 1/2 hours.
2. While the dough is rising, roast the garlic and prepare the rest of the pizza. Chop off the top portion of the garlic head to reveal cloves. Peel any excess paper/skin off from the bulb of garlic. Pour about a teaspoon of olive oil on top the garlic cloves, cover with foil and roast on the rack for 45 minutes at 375 degrees, or until golden brown and soft. Allow to cool and then squeeze garlic out of the paper skin into a small bowl, set aside.  Turn oven up to 500 and place in pizza stone and let heat.
3. While the garlic is roasting, heat a large skillet over medium heat, add the butter and melt. Add the butternut squash and sprinkle with brown sugar and season with salt and pepper. Cook over medium heat stirring frequently to avoid burning for 20 to 25 minutes or until the squash is fork tender and beginning to caramelize all over. Once caramelized remove from the heat and set aside.
4. Add 4 to 5 cloves of roasted garlic, the sage, pine nuts, parmesan, olive oil and a pinch of salt and pepper to the bowl of a food processor. Process until a thick sauce forms.
5. Tear a large piece of parchment paper, place it on the counter and use your hands or a rolling pin to roll the dough out until you have a flattened disk that will fit the size of your pizza stone. 
6. Now spread on the roasted garlic/sage pesto sauce, followed by a couple handfuls of shredded fontina cheese. Top the pizza with the caramelized butternut squash and add a handful more of fontina cheese.
7. Slide the pizza into the oven for about 10-14 minutes. Add the kale to a large bowl. Add 2 tablespoons olive oil, 2 tablespoons parmesan cheese and a pinch of salt and pepper. Toss well and massage the kale with your hands for a good 1 to 2 minutes. After the pizza has been cooking for 10-14 (10 if you like it doughy, 14 if you like it more crispy) minutes remove from the oven and spread the kale over the pizza. Then pop the pizza back in the oven for another 3 minutes or until the kale is crispy.  The dough will sizzle a little since it’s on olive oil.
8. Once the pizza is done remove from the oven and drizzle pomegranate salsa on top.  Slice and serve!
9. To make the salsa, add the pomegranate arils, cranberries, jalapeño, cilantro, lime juice, salt and pepper. Toss well.