Pomegranates. I am recently over the moon for them. I had my first one a couple weeks ago. (I know, weird). They are now my favorite movie snack, breakfast, topping, whatever. Expect to see them a lot soon. And the best part of all is that my loving husband has several times done all the stupid stuff you have to do to get the seeds out for me. Their one flaw, now gone! Thanks to a serving husband. I need a long term solution. LET’S PUT THEM ON A PIZZA.
BUTTERNUT SQUASH & KALE PIZZA WITH POMEGRANATE SALSA
Serves 2
1 and 1/2 cups butternut squash, peeled and cubed
2 tablespoons butter
1 tablespoon brown sugar
1 clove garlic
8 sage leaves
3 tablespoon parmesan
1 tablespoon pine nuts
4 tablespoons olive oil
1 batch whole wheat pizza dough
8 ounces fontina cheese, shredded
1 small bunch of kale, chopped
3/4 cup pomegranates
1/4 cup cranberries
1 jalapeño, diced
1/4 cup cilantro, chopped
1 lime, juiced
Salt & pepper
In a skillet over medium heat stir together butternut squash, butter, and brown sugar. Cook for 20-25 minutes, until caramelized and golden-brown. Preheat oven to 450 degrees. In a food processor, pulse together garlic, sage, parmesan, pine nuts, and olive oil. Roll pizza dough out onto a floured surface. Spread sage pesto on dough. Bake for 10 minutes. Remove from oven and top with fontina, butternut squash, and kale.
Bake for 15 more minutes. Meanwhile, make salsa by combining pomegranate, cranberries, jalapeño, cilantro, lime, and salt & pepper. Remove pizza from oven and top with salsa.
- 1 and ½ cups butternut squash, peeled and cubed
- 2 tablespoons butter
- 1 tablespoon brown sugar
- 1 clove garlic
- 8 sage leaves
- 3 tablespoon parmesan
- 1 tablespoon pine nuts
- 4 tablespoons olive oil
- 1 batch whole wheat pizza dough
- 8 ounces fontina cheese, shredded
- 1 small bunch of kale, chopped
- ¾ cup pomegranates
- ¼ cup cranberries
- 1 jalapeño, diced
- ¼ cup cilantro, chopped
- 1 lime, juiced
- Salt & pepper
- In a skillet over medium heat stir together butternut squash, butter, and brown sugar. Cook for 20-25 minutes, until caramelized and golden-brown.
- Preheat oven to 450 degrees.
- In a food processor, pulse together garlic, sage, parmesan, pine nuts, and olive oil. Roll pizza dough out onto a floured surface. Spread sage pesto on dough.
- Bake for 10 minutes.
- Remove from oven and top with fontina, butternut squash, and kale.
- Bake for 15 more minutes.
- Meanwhile, make salsa by combining pomegranate, cranberries, jalapeño, cilantro, lime, and salt & pepper.
- Remove pizza from oven and top with salsa.
Adapted from Half Baked Harvest.