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.
Ingredients
1/4 cup Real California® clarified butter
25 sage leaves, baby
13 oz pizza dough, prepared
3 oz Real California® Toma cheese, shredded
4 oz Real California® low moisture Mozzarella cheese, shredded
2 oz Real California® Romano Asiago cheese blend, shaved
2 oz pistachios, chopped
2 tbsp pomegranate arils
freshly shaved nutmeg, as needed
Freshly ground pepper, as needed
garlic, oil, as needed
Roasted Butternut Squash
Directions
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.
Ingredients
1 butternut squash , peeled and sliced into 1/4 in. thick slices
Real California® clarified butter
Cream Sauce
Directions
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.
