Butternut Squash Pizza with Kale and Goat Cheese

• Produce

  • 2 cups Butternut squash
  • 2 Cloves Garlic
  • 1 cup Kale
  • 1 Red onion, small
  • 1/4 tsp Thyme, dried

• Condiments

  • 1 Butternut squash sauce - recipe follows, Roasted

• Baking & Spices

  • 2 tbsp Cornmeal
  • 1 Ball Pizza dough, store-bought
  • 1 Salt and pepper

• Oils & Vinegars

  • 2 3/4 tbsp Avocado or olive oil

• Dairy

  • 4 oz Goat cheese

Found on thebalancedberry.com

Description

Ingredients

• 1 Ball of Store-Bought Pizza Dough (use gluten-free if needed)*
• 1 Cup of Kale, Chopped
• 4 oz Goat Cheese, Crumbled
• 1 Small Red Onion, Sliced
• 1 Tablespoon + 1 Teaspoon Avocado or Olive Oil
• 2 Tablespoons Cornmeal
• Roasted Butternut Squash Sauce - Recipe Follows
• 2 Cups of Cubed Butternut Squash
• 2 Cloves of Garlic, Peeled
• 1½ Tablespoons Avocado or Olive Oil
• ¼ Teaspoon Dried Thyme
• Salt and Pepper to Taste

Directions

• Preheat oven to 400F.
• To make the sauce, place cubed butternut squash and garlic cloves on a baking sheet and drizzle with 1 tablespoon of oil, salt, pepper and thyme. Toss to coat and bake for ~30 minutes or until tender. When done, allow to cool. Increase the oven temperature to 425.
• When the butternut squash and garlic cool slightly, transfer to a food processor or high-speed blender along with ½ tablespoon of oil and process until smooth. Set aside.
• Warm 1 tablespoon of oil in a skillet over medium heat. Add the onion and allow to cook until caramelized and soft, about 8-10 minutes.
• In a small bowl, toss the kale pieces and last teaspoon of oil until coated.
• Begin assembling pizza by placing parchment paper on a baking sheet (I used a round baking sheet, but a rectangle sheet works as well) and sprinkle with cornmeal. Roll out the dough in an even layer to fit the pan.
• Spread the butternut squash sauce on the pizza dough in a smooth, even layer. Youll only need about half of the sauce - you can save the rest for later. Top with kale pieces, caramelized onion then sprinkle with goat cheese.
• Bake at 425F for 12-15 minutes, or until dough is golden brown and kale is crispy.
• Remove from oven and allow to cool for 5-10 minutes. Cut into 8 slices and serve.

Nutrition