Caramelized Butternut, Crispy Kale + Fontina Pizza with Pomegranate Salsa

Baker's percentages

Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.

Flour or hydration falls outside the parsable range, so this dough sits out the charts.

Process

Ingredients (10)

• flourflour1 1/2 cup · 300g
• waterwarm water1/2 cup · 119g
• yeastactive dry yeast1 1/2 tsp · 4.5g
• sugarhoney1 tbsp · 12.5g
• cheese otherparmesan cheese1 tbsp
• oilolive oil4 tbsp · 54.4g
• sugarbrown sugar1 tbsp · 12.5g
• saltsalt1/2 tsp · 3g
• cheese otherfontina cheese )8 oz · 227g
• saltsalt and peppern/a

Toppings (12)

Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.

• over cheese6 cloves roasted garlic
• over cheese6-8 leaves sage
• over cheesepine nuts1 tbsp · 12.5g
• over cheesebutternut squash1 1/2 cup · 341g
• over cheesebutter2 tbsp · 28.4g
• over cheesepepper1/2 tsp · 2.1g
• over cheese1 leaves small bunch kale
• over cheesepomegranate arils3/4 cup · 150g
• over cheesedried cranberries1/4 cup · 50g
• over cheese1 jalapeno
• over cheesefresh cilantro1/4 cup · 50g
• over cheese1 lime