Butternut Squash and Kale Pesto Pizza

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Butternut Squash and Kale Pesto Pizza

Yield 8

Author Judy Doherty

Prep time

45 Min

Cook time

30 Min

Total time

1 H & 15 M

Here is an easy to make pizza that bursts with color and flavor.

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Ingredients

Dough

• 1 cup warm water (100 degrees F)
• 1 packet instant dried yeast
• 2- 1/2 cups all purpose flour
• 1 tablespoon brown sugar
• pinch sea salt
• 1 tablespoon olive oil

Kale Pesto

• 1 bunch curly kale, leaves trimmed off the stems
• 1/4 cup olive oil
• 1 tsp minced garlic
• 1 tsp black pepper
• 1 tablespoon fresh parsley leaves

Pizza Toppings

• 1 butternut squash
• 1/2 cup pecan halves
• 1/4 cup goat cheese
• pinch red pepper flakes

Instructions

Pizza

1. Add the yeast to the water. Mix well.
2. Add the flour, sugar, salt and oil. Mix well to a soft dough, adding more water or flour to get the right consistency.
3. Mix well until the dough is elastic.
4. Place the dough in a covered bowl in a warm area and allow to rise for 45 minutes.
5. Punch the dough down and roll out to fit a cookie tray.
6. Bake in a 400 degree oven for 9 minutes.
7. Remove the crust from the oven and top with kale pesto, roasted butternut squash, pecan halves, and goat cheese.
8. Bake for 10 minutes at 400 degrees. Cut and serve hot.

Kale pesto

1. Place all ingredients in food processor and pulse on high speed until pureed.

Roasted butternut squash

1. Microwave the whole butternut squash for 4 minutes.
2. Peel the squash with a potato peeler. Cut it in half and remove the seeds.
3. Slice the squash and roast the slices in the oven at 375 degrees for 30 minutes or until golden brown.
4. Remove from the oven.

Nutrition Facts

Calories

390

Fat

14 g

Sat. Fat

3 g

Carbs

57 g

Fiber

4 g

Net carbs

53 g

Sugar

4 g

Protein

10 g

Sodium

40 mg

Cholesterol

3 mg

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