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Harvest Pizza



– 22 ounces prepared pizza dough – 1 tablespoon roasted garlic and olive oil base – 1 cup sautéed kale – 1 ½ cups Real California mozzarella cheese, shredded – 1 tablespoon Real California fontina cheese, shredded – 1/2 cup roasted butternut squash, cubed – 1/4 cup caramelized red onions – 3 tablespoons pancetta, diced – 1 tablespoon pomegranate glaze – 2 tablespoons toasted sunflower seeds – Real California Parmesan cheese, shaved, as needed
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Stretch dough to 16-inch circle on lightly floured board. Spread with roasted garlic and olive oil base, then sautéed kale. Sprinkle evenly with shredded mozzarella and fontina cheeses. Top with butternut squash, caramelized red onions and pancetta.

Bake at 550°F about 10 minutes until well browned and bubbly. Remove from oven; drizzle with pomegranate glaze and sprinkle with sunflower seeds and Parmesan cheese before serving.

Recipe developed by Giovanni Labbate, Bricks Wood Fired Pizza Café, Mount Prospect, IL

Per Order:

Makes 1 pizza