Description
This Butternut Squash and Kale Pizza offers a nutritious and flavorful twist on traditional pizza, featuring a creamy roasted butternut squash puree, tender kale, and a blend of Fontina and Parmesan cheeses over a whole wheat crust. Perfect for those seeking a wholesome yet indulgent meal.
Ingredients
Scale
Dough
- 1 cup warm water
- 1 packet quick rise yeast
- 1 tablespoon granulated sugar
- 2 tablespoons olive oil (plus more for the bowl and the squash)
- 1 teaspoon coarse kosher salt (plus more for the squash)
- 1 cup unbleached all-purpose flour
- 1 1/2 – 2 cups white whole wheat flour
Toppings
- 2 heaping cups peeled, cubed butternut squash
- Freshly ground black pepper, to taste
- 1 large shallot (finely chopped)
- 3/4 cup Parmesan cheese (divided)
- Cornmeal (for dusting the pan)
- 1/2 cup shredded Fontina cheese
- A few torn kale leaves
Instructions
- Activate Yeast: In the bowl of a stand mixer fitted with the dough hook, pour in warm water and sprinkle yeast over the top. Let rest until foamy, about 5 minutes.
- Prepare Dough: Add sugar, 2 tablespoons olive oil, and salt to the yeast mixture. With the motor running on low, gradually add flour until the dough forms. It should pull away from the sides but remain slightly sticky. Knead for about 5 minutes using the mixer or on a lightly floured surface by hand. Form into a ball and place in a lightly oiled bowl, turning to coat. Cover and let rise in a warm place until doubled in size, approximately 1 hour.
- Roast Squash and Shallots: Preheat oven to 425ºF. Spread cubed butternut squash in a single layer on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast, stirring occasionally, until soft and caramelized, about 30 minutes. Add chopped shallots, stir to coat, and return to oven until shallots soften, about 15 minutes. Transfer squash and shallots to a food processor, add 1/4 cup Parmesan, and blend until smooth.
- Prepare Pizza Base: Increase oven temperature to 450ºF. Sprinkle cornmeal onto a medium baking sheet. Punch down the risen dough and divide in half. Wrap one half in plastic wrap for future use or freezing. Roll or stretch the other half into a thin rectangle and press onto the prepared baking sheet.
- Assemble and Bake Pizza: Spread the butternut squash puree evenly over the dough, then top with shredded Fontina, torn kale leaves, and the remaining Parmesan cheese. Bake for about 15 minutes, until edges are golden brown and cheese is melted and bubbly.
Notes
- This pizza features a wholesome combination of roasted butternut squash, kale, and cheeses for a flavorful and nutritious alternative to traditional pizza.
- Freezing half the dough allows for easy preparation of another pizza later.
- Adjust kale quantity according to preference for a milder or more robust green flavor.
- Using whole wheat flour adds fiber and depth to the crust.
- Roasting the squash and shallots brings out natural sweetness and enhances the creamy topping.
Nutrition
- Serving Size: 1 slice (1/5 of pizza)
- Calories: 563 kcal
- Sugar: 9 g
- Sodium: 824 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 92 g
- Fiber: 12 g
- Protein: 21 g
- Cholesterol: 25 mg
