WEEKDAYS 1e|12c|p

Kale and Butternut Squash Whole Wheat Pizza

Erin Scudder
Servings: 6
30 to 60 min

Not your plain ol' pepperoni, try out this tasty pizza that's so delicious your family won't even know it's healthy!

  • Ingredients
  • step-by-step directions
Kale and Butternut Squash Whole Wheat Pizza
  • 1 whole wheat pizza dough (homemade or store bought)
  • whole wheat flour for rolling dough
  • finely ground yellow cornmeal for dusting
  • 3-4 tablespoons olive oil
  • 2 cups Tuscan kale leaves, washed and torn into bite-size pieces
  • 3 cloves garlic, sliced thin
  • 1 1/2 - 2 cups butternut squash, peeled, deseeded, cubed
  • 6 ounces smoked mozzarella
  • fine sea salt (or kosher salt)
  • black pepper to taste
  • Place pizza stone in the oven. Preheat oven to 400°F. Toss squash pieces with 1 tablespoon of olive oil. Spread on a baking sheet. Sprinkle with salt and pepper. Roast for about 15-20 minutes, tossing once or twice, until tender.
  • Raise heat in oven to 500°F.
  • Toss kale with about 1 tablespoon of olive oil.
  • Thinly slice the mozzarella.
  • Roll or toss pizza dough with extra whole wheat flour to about 1/4" to 1/2" thick circle. Sprinkle cornmeal on the pizza peel (or hard surface) and place rolled dough on top of cornmeal.
  • Heat 1-2 tablespoons of olive oil in a skillet over medium-low heat. Sauté garlic until fragrant, but not yet brown. Brush dough with garlic olive oil mixture, covering the whole pie including crust. Make sure garlic is evenly spread around the dough.
  • Sprinkle oiled dough with 1/4 teaspoon of salt, place a few slices of mozzarella on the crust, then the squash pieces, kale, and top with more sliced mozzarella. Gently slide pizza onto hot pizza stone and bake for 8-10 minutes, or until crust reaches desired consistency, the cheese is melted, and kale is slightly crispy.

    - For a more indulgent pizza, top with crispy bacon!
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