Life is Gourd

To prepare Roasted Butternut Squash, steam sliced squash for 8 minutes. Let cool. Preheat frying pan over medium heat; add 1 tablespoon clarified butter and fry squash slices until browned on 1 side, about 1-2 minutes. Remove from pan and set aside.

To prepare Cream Sauce, season heavy cream generously with salt. Whisk in pepper and nutmeg and pour mixture into a squeeze bottle or cup with that that allows controlled pouring. Refrigerate until ready to use, ideally 2-12 hours in advance to allow cream to absorb flavors.

To prepare Pizza and Garnishes, preheat frying pan over low heat. Add clarified butter and heat. Fry sage leaves, 5 at a time, until very crisp but still green, about 30 seconds. Remove and drain on paper towels to remove excess butter. Repeat frying with all sage leaves. Preheat oven to 525°F. Stretch dough to 14-inch circle and place on lightly floured peel. Scatter evenly with Toma and mozzarella cheeses and half of Asiago Romano cheese blend. Swirl approximately 4 ounces Cream Sauce over cheese base. Top with roasted butternut squash slices. Bake in preheated oven 7-8 minutes. Remove from oven and sprinkle with remaining Asiago Parmesan cheese blend cheese, then pistachios, then pomegranate arils. Evenly distribute fried sages leaves on top. Season with grated nutmeg and pepper. Brush crust with garlic olive oil before slicing to serve.

Plant Forward Category Winner and Grand Prize Winner-2021 Real California Pizza Contest

Recipe developed by Spencer Glenn, Pizza My Heart, Monterey, Calif.