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Prosciutto Kale And Butternut Squash Pizza

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Spoon Fork Bacon
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main-dish nut free vegetarian easter lunch

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Ingredients

1 cup warm water (110°F)

1 envelope (1/4 ounce) active-dry yeast

1 tablespoon granulated sugar

1 teaspoon honey

1 1/2 tablespoons extra virgin olive oil

3 cups bread flour plus more for dusting

1 1/2 teaspoons salt

2 tablespoon extra virgin olive oil

1 1/2 cups shredded Fontina cheese

4 ounces prociutto, torn into pieces

1/2 cup butternut squash, peeled, diced and lightly sautéed

2 leaves kale, stemmed and torn into pieces

1/2 red onion, sliced into wedges and lightly caramelized

salt and pepper to taste

yellow cornmeal, for crust

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