Butternut Squash and Kale Pesto Pizza

Written By Judy Doherty, MPS, PCII
Butternut Squash and Kale Pesto Pizza

Butternut Squash and Kale Pesto Pizza

Yield 8
Author Judy Doherty
Prep time
45 Min
Cook time
30 Min
Total time
1 H & 15 M
Here is an easy to make pizza that bursts with color and flavor.
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Ingredients

Dough
  • 1 cup warm water (100 degrees F)
  • 1 packet instant dried yeast
  • 2-1/2 cups all purpose flour
  • 1 tablespoon brown sugar
  • pinch sea salt
  • 1 tablespoon olive oil
Kale Pesto
  • 1 bunch curly kale, leaves trimmed off the stems
  • 1/4 cup olive oil
  • 1 tsp minced garlic
  • 1 tsp black pepper
  • 1 tablespoon fresh parsley leaves
Pizza Toppings
  • 1 butternut squash
  • 1/2 cup pecan halves
  • 1/4 cup goat cheese
  • pinch red pepper flakes

Instructions

Pizza
  1. Add the yeast to the water. Mix well.
  2. Add the flour, sugar, salt and oil. Mix well to a soft dough, adding more water or flour to get the right consistency.
  3. Mix well until the dough is elastic.
  4. Place the dough in a covered bowl in a warm area and allow to rise for 45 minutes.
  5. Punch the dough down and roll out to fit a cookie tray.
  6. Bake in a 400 degree oven for 9 minutes.
  7. Remove the crust from the oven and top with kale pesto, roasted butternut squash, pecan halves, and goat cheese.
  8. Bake for 10 minutes at 400 degrees. Cut and serve hot.
Kale pesto
  1. Place all ingredients in food processor and pulse on high speed until pureed.
Roasted butternut squash
  1. Microwave the whole butternut squash for 4 minutes.
  2. Peel the squash with a potato peeler. Cut it in half and remove the seeds.
  3. Slice the squash and roast the slices in the oven at 375 degrees for 30 minutes or until golden brown.
  4. Remove from the oven.

Nutrition Facts

Calories

390

Fat

14 g

Sat. Fat

3 g

Carbs

57 g

Fiber

4 g

Net carbs

53 g

Sugar

4 g

Protein

10 g

Sodium

40 mg

Cholesterol

3 mg
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Judy Doherty, MPS, PCII

Judy’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there, she earned her first food service job at 15, was accepted to the world-famous Culinary Institute of America at 18 (where she graduated second in her class), and went on to the Fachschule Richemont in Switzerland, where she focused on pastry arts and baking. After a decade in food service for Hyatt Hotels, Judy launched Food and Health Communications to focus on flavor and health. She graduated with Summa Cum Laude distinction from Johnson and Wales University with a BS in Culinary Arts, holds a master’s degree in Food Business from the Culinary Institute of America, two art certificates from UC Berkeley Extension, and runs a food photography & motion studio where her love is creating fun recipes and content.

Judy received The Culinary Institute of America’s Pro Chef II certification, the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year. Her enthusiasm for eating nutritiously and deliciously leads her to constantly innovate and use the latest nutritional science and Dietary Guidelines to guide her creativity, from putting new twists on fajitas to adapting Italian brownies to include ingredients like toasted nuts and cooked honey. Judy’s publishing company, Food and Health Communications, is dedicated to her vision that everyone can make food that tastes as good as it is for you.

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