Main Meal Recipes

Roasted Butternut Squash Pizza with Kale and Shallots

February 17, 2017

Friday night + pizza = the perfect combo! While a cheese pizza from Frank and Angie’s is a staple go-to, I wanted to try and make my pizza night a tad bit healthier. This pizza can be crafted for meat lovers, vegetarians and even vegans. Don’t forget to pair it with your favorite red wine!

roasted butternut squash pizza with kale and shallots

Ingredients

One batch of Bob’s Red Mill basic pizza dough. Note: I used 2 cups of organic unbleached white all-purpose flour and 2 cups of organic whole wheat flour.
1 small organic butternut squash, cubed
1 1/2 c organic dino kale, washed and chopped/
1-2 T olive oil
1 T dried thyme
sea salt
2 shallots, thinly sliced
2 garlic cloves, peeled
1 c shaved or grated fresh parmesan cheese (optional)
4 stripes of organic turkey or regular bacon cooked through but not crispy, chopped (optional)
crushed chipotle red pepper (optional)

Instructions

Vegan Pizza Version

1. (Roasted Butternut Squash Sauce) Heat oven to 425F. Peel and chop the squash into small 1/2-inch cubes. Toss squash and garlic cloves with 1 T olive oil, pinch of sea salt and thyme on baking sheet. Spread evenly on baking sheet and bake for 30 mins, stirring halfway through. When slightly cooled, transfer to a food processor and blend with 1/2 t olive oil until smooth. Set aside.

2. Heat 1 T olive oil in a skillet on medium. Add shallots and chopped kale and cook for about 8 minutes. Set aside.

3. Spray a baking sheet with olive oil. Roll out dough on baking sheet in an even layer. Spread roasted butternut squash sauce evenly on pizza (you may not use all of the sauce depending on the size of your squash). Top with kale.

4. Bake for 12-15 minutes or until crust is golden brown.

5. (optional) Sprinkle crushed chipotle red pepper

Meat Lovers Or Vegetarian Pizza Versions

1. (Roasted Butternut Squash) Heat oven to 450F. Peel and chop the squash into small 1/2-inch cubes. Toss with 1 T olive oil, pinch of sea salt and thyme on baking sheet. Spread evenly on baking sheet and bake for 30 mins, stirring halfway through. Set aside.

2. 2. Heat 1 T olive oil in a skillet on medium. Add shallots, chopped garlic and kale and cook for about 8 minutes. Set aside.

3. Spray a baking sheet with olive oil. Roll out dough on baking sheet in an even layer. Top with roasted butternut squash, bacon (if using), and kale and shallots. Sprinkle parmesan cheese evenly on top.

4. Bake for 12-15 minutes or until crust is golden brown.

5. (optional) Sprinkle crushed chipotle red pepper or extra parmesan.

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