serving size: 2 pizzas
to make 1 pizza cut ingredient measurements in half
2 (1/2 pound) balls pizza dough ***use store-bought dough or to make your own see recipe below
1 medium butternut squash, peeled, seeded and cut into 1-inch pieces
1 bunch kale, rinsed and cut into 2-inch ribbons
4 small red onions, quartered (or 1/2 a large red onion, sliced)
3 garlic cloves, sliced
2 cups shredded mozzarella cheese
3 sprigs thyme
6 Tbs. extra virgin olive oil, divided
pinch of coarse salt and freshly ground pepper
fresh parmesan shavings for garnish
1. Preheat oven to 400F.
2. On a rimmed baking sheet, toss squash and red onions with 2 Tbs. oil, the thyme and a pinch of salt and pepper. Roast 30 minutes, checking at 20 and tossing.
3. In a medium skillet, heat 2 Tbs. oil over medium-high. Add the garlic and bloom 30 seconds. Add the kale and saute 2 minutes, until slightly softened. Remove from heat.
4. Roll out each ball of dough on a floured surface. Brush each crust with a Tbs oil, sautéed kale and the roasted squash/onion mixture and then top with shredded cheese.
5. Stick back in the oven for 10 more minutes.
*** pizza dough recipe
1 cup warm water
1 tsp honey
1 package dry active yeast
2 1/2 cups all-purpose flour
1 Tbs. extra-virgin olive oil
1 tsp salt
In a small bowl, mix 1/4 cup water with the honey and dry yeast. Let sit about 3 minutes until the yeast starts to bubble. In a large bowl, combine the flour and salt. Add the oil, the yeast mixture and the remaining 3/4 cup water. Mix to combine and knead the dough until it’s soft and elastic, about 5 minutes. Place the dough ball in an oiled bowl, cover with plastic wrap and let rise for an hour. After an hour, divide the dough into 4 balls. Place them into 4 smaller, oiled bowls and let rise another 15 minutes. Roll out each dough ball until it’s about 12 inches in diameter, like a pizza.
found on bevcooks.com