Butternut Squash, Goat Cheese & Crispy Kale Pizza

by Karen Romanelli  •  Photographs by Len Boccassini

        I really enjoy preparing fun weekend meals like homemade pizza, but these days, I often prefer eating meals with a healthier twist. This recipe incorporates a bit of both and makes for a delicious Friday evening meal coupled with a peppery glass of your favorite Syrah wine.

INGREDIENTS:

• 1-1/2 cups butternut squash, peeled & cubed
• 2 to 3 cups of chopped kale
• 4 oz. goat cheese, crumbled
• 2 Kumato Brown heirloom tomatoes, thinly sliced
• pizza dough or flat bread (I used a ciabatta flat bread for this recipe)
• 1/2 tsp basil
• Olive oil
• sea salt
• black pepper
  

DIRECTIONS:

1. Peel and remove seeds from butternut squash, then cut into 1/4" to 1/2" cubes.

2. Toss cubes with olive oil, sea salt and black pepper. Cover with foil and cook in 425º oven for 20 minutes.

3. You can choose a round cookie sheet, pizza stone and any other style pan to utilize, however, I prefer an 18" perforated pizza pan that allows the crust to cook evenly and crisp nicely. Spread your pizza dough or flat bread onto pan.

4. Brush olive oil along edges of pizza dough, then cover surface with a layer of sliced heirloom tomatoes.

5. Remove cubed butternut squash from oven and distribute on pizza's surface.

6. Add crumbled goat cheese and place in a 425º oven for 15-18 minutes.

7. While pizza is cooking, coat a heavy skillet with olive oil and sear kale over high heat. The idea here is to crisp the kale and keep it moving while doing so in order to keep it from burning. When it is completely wilted, it should also be crisp. Remove from pan and blot on paper towels in order to drain any residual oil. Lightly salt and pepper.

8. Remove pizza from oven and sprinkle with crispy kale.

9. Serve immediately with a peppery red wine.