Butternut Squash, Goat cheese and Kale Pizza

I had some left over ingredients from the Butternut Squash Penne, when it dawned on me, "That would be awesome on a pizza!" Need I say more? Maybe a little more. This pizza consists of the exact same ingredients from that pasta, swapping the penne for homemade pizza crust: seasonal cold weather ingredients with a bit of crunch in the dough.

I found a recipe for homemade pizza dough and followed it to the tea, after all baking is a science, not an art. Then topped it with all the good stuff.

Pizza Dough

1 2.5 oz dry active yeast
1 tsp white sugar
1 cup warm water (110F)
2 1/2 cups bread flour
2 tbsp olive oil
1 tsp salt

Preheat oven to 450 degrees F. In a medium bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes. Stir in flour, salt and oil. Beat until smooth. Let rest for 5 minutes.

Turn dough out onto a lightly floured surface and pat or roll into a round. Transfer crust to a lightly greased pizza pan or baker's peel dusted with cornmeal. Bake in oven for 15 to 20 minutes, or until golden brown.



Butternut Squash, Goat cheese and Kale Pizza

2 tbsp olive oil, divided
1 lb butternut squash, cubed without skin
1/2 large onion, diced
1/2 bunch of kale, off stem and broken into bite size leaves
2 tbsp garlic, minced
3 oz goat cheese
salt and pepper


While dough is in oven, saute the butternut squash and onions in 1 1/2 tbsp olive oil with salt and pepper in a medium saute pan over medium heat. Saute for 5-10 minutes for until onions begin to caramelize and butternut squash becomes tender. Add kale and garlic and toss until kale is glossy.

Evenly pour mixture over pizza crust. Crumble goat cheese over mixture and drizzle remaining olive oil over pizza.

-Akemi-chan