BUTTERNUT SQUASH & KALE PIZZA WITH POMEGRANATE SALSA
Author: 
 
Ingredients
  • 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
Instructions
  1. In a skillet over medium heat stir together butternut squash, butter, and brown sugar. Cook for 20-25 minutes, until caramelized and golden-brown.
  2. Preheat oven to 450 degrees.
  3. 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.
  4. Bake for 10 minutes.
  5. Remove from oven and top with fontina, butternut squash, and kale.
  6. Bake for 15 more minutes.
  7. Meanwhile, make salsa by combining pomegranate, cranberries, jalapeño, cilantro, lime, and salt & pepper.
  8. Remove pizza from oven and top with salsa.
Recipe by Rachel Schultz at https://rachelschultz.com/2014/01/14/butternut-squash-kale-pizza-pomegranate-salsa/