Large store bought flatbread base or Naan
1 cup lightly packed baby kale/baby spinach
1 cup roasted butternut squash cubes
1 cup shredded Fontina
1/3 cup shredded brussel sprouts
2 tbl Pancetta, crisped
Sliced red onion (optional)
2 tbl pomegranate seeds
1-2 tbl olive oil
1-2 tbl grated Parmesan
Drizzle of pomegranate molasses
Preheat your oven on the “Stone” setting or Bake at 450 F with a pizza stone or inverted sheet tray on the bottom rack for at least 30 minutes.
Set your flatbread base on your pizza peel. In a small bowl toss the greens and Brussel sprouts with a light drizzle of olive oil, salt and pepper. Spread evenly on the flatbread. Next sprinkle the Fontina cheese all over. Now dot the butternut squash all around, followed by the rest of the ingredients, with the exception of the pomegranates and pomegranate molasses.
Transfer to the oven by sliding the flatbread off the pizza peal and onto the hot pizza stone/inverted sheet tray. Cook the flatbread for 8 minutes until the cheese melts and the crust is nice and crispy all around. Use the pizza peel to remove the flatbread from the oven. Sprinkle with pomegranate seeds and drizzle with pomegranate molasses, cut and serve!