Description
This Butternut Squash and Kale Pizza is a delicious and healthy twist on traditional pizza, featuring a creamy roasted butternut squash puree base topped with fontina cheese, Parmesan, and fresh kale leaves. The homemade dough combines all-purpose and white whole wheat flours for a flavorful and nutritious crust. Perfect for a cozy meal that balances comfort and wholesomeness.
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)
- 1 teaspoon coarse kosher salt
- 1 cup unbleached all-purpose flour
- 1 1/2 – 2 cups white whole wheat flour
Toppings
- 2 heaping cups peeled, cubed butternut squash
- Olive oil (for drizzling on squash)
- Coarse kosher salt (for seasoning squash)
- Freshly ground black pepper
- 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, to ensure the yeast is active and ready.
- Make Dough: Add sugar, 2 tablespoons olive oil, and salt to the yeast mixture. With the mixer running on low, gradually add flour until the dough comes together and pulls away from the sides but is still slightly sticky. Knead for about 5 minutes using the mixer or by hand on a floured surface until smooth and elastic. Form into a tight ball and transfer to a large, lightly oiled bowl, turning to coat the dough with oil. Cover and set in a warm place to double in size, approximately 1 hour.
- Roast Squash and Shallots: Preheat oven to 425ºF. Spread cubed butternut squash on a baking sheet in a single layer. Drizzle with olive oil, sprinkle with salt and pepper, and toss. Roast for about 30 minutes, stirring once or twice until soft and caramelized. Add chopped shallots to the pan, stir to coat, then roast another 15 minutes until shallots soften.
- Puree Squash Mixture: Transfer the roasted squash and shallots to a food processor. Add 1/4 cup Parmesan cheese and blend until smooth to create a creamy pizza topping.
- Prepare Pizza Base: Increase oven temperature to 450ºF and dust a medium baking sheet with cornmeal. Punch down the risen dough and divide in half. Wrap one half for later use and roll or stretch the other half into a thin rectangle on the prepared sheet.
- Assemble Pizza: Spread the butternut squash puree evenly over the dough. Sprinkle with shredded fontina cheese, kale leaves, and the remaining Parmesan cheese for a flavorful topping.
- Bake Pizza: Bake in the preheated oven for about 15 minutes, or until the crust edges brown slightly and the cheese melts and bubbles, indicating the pizza is ready to serve.
Notes
- This pizza offers a nutritious alternative to classic toppings, packing in vitamins from butternut squash and kale.
- Using a combination of all-purpose and white whole wheat flour gives the crust a great texture and a wholesome flavor.
- Roasting the squash and shallots before pureeing enhances the sweetness and depth in the pizza sauce.
- Leftover dough can be frozen for future pizza or bread making.
- For a crisper crust, a pizza stone can be preheated in the oven before baking.
Nutrition
- Serving Size: 1 serving
- 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
