Final pizza from this batch

Definitely not quick weeknight pizza, this one. But very excellent and very fall-like, what with the roasted butternut squash. This one worked well with the dough we tried early so now we’ve got a batch in the freezer as well (woot). Honestly, I don’t have much to say about this one because, other than roasting the squash, this one seems like a pretty standard pizza – dough, mozzarella, and toppings. Okay, kale and roasted butternut squash probably aren’t your standard pizza toppings. Or olive oil and salt instead of a red sauce. Aaaaaand I did skip the bacon – intended to grill some chicken, slice it up and stick it on top. But… I forgot, so we just forged ahead without. Okay, not so standard I guess, but it did still feel like I learned the foundational skeleton of a pizza recipe from this. Might be that it’s the third pizza recipe I’ve tried within the last 3 1/2 months.

Adam did turn to me after one bite with a ‘We’re keeping this one!’ So that was nice.

Kale and Butternut Squash Topped Pizza

Original from TheKitchn
Makes one 8-10″ pizza (depends on how well you roll out the dough)
Recipes left to try (& copy…): 11 recipes; Pizza: None! Hurray, we’re done!

  • 1 butternut squash, small – 1.5 lb or less
  • 1 small bunch (or less) of kale of your favorite variety
  • 8 oz mozzarella (smoked if you can find it)
  • 1/2 lb pizza dough, store bought or homemade
  • olive oil & kosher salt
  1. Heat the oven to 450°F. Peel and dice the squash into small cubes, about 1/2 inch. Spread the cubes in a single layer on a baking sheet; drizzle with olive oil. Roast until soft, about 30 minutes.
  2. Wash the kale and pat dry. Strip the leaves from the steams and tear into 1/2 inch pieces. Slice the mozzarella into thin rounds.
  3. Heat the oven to 500°F or as high as the oven will go – if you have a baking stone, place it in the lower half of the oven as it warms.
  4. Shape the dough into a 10″ round. Brush the dough with olive oil and sprinkle the kosher salt over the dough. Lay the mozzarella rounds on the dough, arrange the roast squash on top, and scatter the kale over the top.
  5. Bake in the oven for 7-10 minutes, until kale is crispy and the dough a dark golden. Allow to cool slightly before slicing and serving.
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