Kale and Butternut Squash Pizza
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Credit: Clemson University's Culinary Nutrition Undergraduate Student Research Group
Chef & Child Ingredient of the Month, January 2012
½ small butternut squash, peeled, seeded and thinly sliced (about ¼-inch thick)
½ sweet onion, sliced
1½ T. olive oil, divided
1 t. freshly chopped rosemary
½ t. salt
¼ t. ground black pepper
1 (11-oz.) package refrigerated thin pizza crust dough
1½ cups chopped kale
1 T. balsamic vinegar
½ cup grated Parmesan cheese
Preheat oven to 400°F. Place squash and onion on large baking sheet; sprinkle with ½ T. olive oil, rosemary, salt and pepper; toss to coat. Bake for about 20 minutes or until squash is tender and onions are light brown. Remove from oven; let cool. Increase oven to 425°F. Coat 12-inch pizza pan with cooking spray. Unroll dough on pan. Starting at center, press dough out to edge of pan, forming crust. Lightly brush dough with remaining olive oil. In small bowl, toss kale with balsamic vinegar. Top pizza dough with kale, baked butternut squash and baked onion slices. Sprinkle with Parmesan cheese. Bake for 15-20 minutes or until pizza crust is golden and cheese is melted. Remove from oven; let cool for a few minutes before slicing. Slice; serve warm.
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