I came across this recipe on Pinterest a few weeks ago. It sounded delicious, and since both kale and squash are in season now, I figured now was as good a time as any to try it.
Adapted from: bevcooks.com
Makes 2 large pizzas
- 2 balls of pizza dough (I made mine from scratch, but you can buy 2- 1/2 lb balls at the store)
- 1 medium butternut squash, peeled, seeded removed, and sliced into 1 inch pieces
- 6 tbl olive oil
- 1 tbl dried thyme
- pinch of salt and pepper
- 1 large bunch of kale, de-ribbed, and cut into strips
- 3 cloves of garlic, sliced
- 1 package of Daiya mozzarella shredded cheese
- vegan parm for sprinkling (I make mine from ground almonds and nutritional yeast)
- Start making your dough according to recipe instructions, if you’re not using store bought dough.
- Preheat oven to 400.
- On 2 rimmed baking sheets, divide your cut squash evenly. Coat the cubes with 2 tbl of the olive oil, all the thyme, and a pinch of salt and pepper. Place squash in the oven for 30 minutes. At around 20 minutes, check and flip the squash.
- Meanwhile, use a medium skillet to warm 2 tbl olive oil over medium high heat. Bloom the garlic for 30 seconds. Add in your kale, toss to coat with the oil, and cook for around 2 minutes. It should be softened. Remove the pan from the heat, and remove the garlic slices from your pan.
- Whether store-bought or homemade, roll out your pizza dough into 2 equal sized pies. I use cornmeal to prevent the dough from sticking to the rolling surface.
- Brush the pies with the remaining 2 tbl of oil. Add half a package of Daiya cheese to each pie, followed by half the kale and half the squash.
- I use a pizza stone to cook the pie in the oven. You could also try a baking sheet, just make sure your surface has cornmeal to prevent sticking.
- Cook the pizza for around 10 minutes, or until the cheese is melting. It should look like this….
- Sprinkle some vegan parm (almonds/nutritional yeast) on top if you so desire.