Recipe

White Bean, Kale, and Butternut Squash Pizza

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Photo by raspberryeggplant

This recipe was entered in the contest for Your Best Butternut Squash

This recipe was entered in the contest for Your Best Greens
Chef
raspberryeggplant's Notes: I’ve always liked the combination of white beans, kale, and butternut squash, but I’ve only seen it as a stew – kind of boring. One of my culinary solutions to revitalizing a set of ingredients...
I’ve always liked the combination of white beans, kale, and butternut squash, but I’ve only seen it as a stew – kind of boring. One of my culinary solutions to revitalizing a set of ingredients is to turn it into pizza, and I figured that these ingredients would work great as such. I was right - it worked really well. All of the flavors shine – nothing gets lost like it might in a stew. And it’s a pizza. Who doesn’t like pizza?

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Makes 2 10" pizzas

2 6 oz balls of your favorite pizza dough Ask a question about this ingredient

1/2 cup small white beans Ask a question about this ingredient

2 cloves roasted garlic Ask a question about this ingredient

2 tablespoons extra virgin olive oil Ask a question about this ingredient

2 tablespoons milk Ask a question about this ingredient

2 cups tightly packed kale leaves cut into bite size pieces Ask a question about this ingredient

1 pound butternut squash, preferably the neck of a medium-sized squash Ask a question about this ingredient

1/4 teaspoon light brown sugar Ask a question about this ingredient

1 1/4 cup shredded fontina cheese Ask a question about this ingredient

20 small sage leaves Ask a question about this ingredient

Heat an oven to 500º F. If you are using a pizza stone, place the stone on the middle rack of the oven and heat the oven at least a half hour before baking the pizza so that the stone gets hot. If you’re not using a stone, just put a rack in the middle of the oven.
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Make the sauce by pureeing the beans, garlic, salt, pepper, 1 tablespoon of oil, and milk in a food processor until smooth.
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Bring a medium pot of water to a boil. Add the kale and cook for 5 minutes. Drain in a colander. Return the kale to the hot pot to dry off any excess moisture.
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Peel the neck of the squash and cut it into 4 pieces lengthwise. Cut each piece crosswise into 1/8” thick slices. Toss the squash slices with the remaining tablespoon of oil, brown sugar, and a pinch of salt and pepper.
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Gently stretch one ball of dough into a 10-inch round and place it onto a peel coated with cornmeal or onto a large baking sheet coated with cornmeal. Spread half the sauce evenly on the dough, leaving a ½” border for the crust. Evenly distribute half the kale over the sauce and top it with half of the cheese. Arrange half of the squash slices over the cheese and sprinkle half of the sage on top. Repeat with the remaining ball of dough.
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Bake until the squash is just soft and the crust is cooked through (but not dried out), about 8 minutes. Remove the pizza from the oven and let it rest a few minutes before slicing.
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