Skinny Pizza with Butternut Squash
Skinny Pizza with Butternut Squash
Get this quick and easy pizza recipe from Chuck's Eat The Streets.
  • Difficulty Level Moderate
  • Technique Baking
  • Preparation Time 1 hour 10 minutes
  • Cooking Time 8 hours 10 minutes
  • Yield 4 - 6 servings
  • Roasted Tomatoes:
  • 907 grams Plum Tomatoes, halved lengthwise
  • 3 cloves Garlic, sliced
  • ¼ cup Extra-Virgin Olive Oil
  • 2 teaspoons herbes de Provence
  • Salt and freshly Ground Black Pepper
  • Slow-Roasted Butternut Squash:
  • 1 small Butternut squash, peeled, halved, seeded and cut into ½-inch pieces
  • 1 tablespoon Extra-Virgin Olive Oil
  • Salt and freshly Ground Black Pepper
  • Kale Pesto:
  • 2 cups blanched Broccoli Rabe
  • 2 loosely packed cups raw Kale leaves
  • 2 cloves Garlic
  • ¼ cup Chicken or vegetable stock or water
  • ½ cup slivered, toasted Almonds
  • ⅓ cup grated Grana Padano or Parmigiano-Reggiano Parmesan cheese
  • Salt and freshly Ground Black Pepper
  • ¾ cup Extra-Virgin Olive Oil
  • Pizzas:
  • 4 Gigi Skizza Shells, or regular pizza dough rolled out very thinly for four 12-inch pizzas
  • ⅔ cup shredded fresh Mozzarella
  • 3 to 4 fresh Basil leaves, thinly sliced
  • 1 pinch dried Oregano
  • 28 grams shaved Grana Padano or Parmigiano-Reggiano Parmesan cheese
  • Extra-virgin Olive Oil, for drizzling
  1. For the roasted tomatoes: Preheat the oven to 200 degrees F. In a large bowl, combine the tomatoes, garlic, oil and herbes de Provence. Gently toss with your hands to combine. Place the tomatoes, cut sides up, in a large baking pan. Season with salt and pepper. Roast until the tomatoes are reduced in size but still retain their shape, 6 to 8 hours
  2. Cool the tomatoes. The tomatoes can be covered with Olive oil and stored in the refrigerator for up to 1 month
  3. For the slow-roasted butternut squash: Preheat the oven to 400 degrees F. Place the squash in a large bowl and drizzle with the oil and season with salt and pepper. Toss. Spread the squash in a single layer on a baking sheet and roast until tender and golden on the edges, about 20 minutes
  4. For the kale pesto: Combine the broccoli rabe, kale, garlic and stock in a food processor and pulse until chopped. Add the almonds and cheese and season with salt and pepper With the motor running, slowly add the oil
  5. For the pizzas: Put pizza stones or perforated pizza pans in the oven to heat up and preheat the oven to 450 degrees F. Spread the shells or dough with 1/3 cup of the kale pesto to within 1/8 inch of the edges. Divide 1/3 cup of the slow-roasted butternut squash and 1/4 cup of the roasted tomatoes evenly among the shells. Sprinkle with the mozzarella Bake until the edges are deeply browned and the cheese is bubbly, 8 to 10 minutes. Sprinkle the pizzas with basil and oregano and scatter the shaved Parmesan over the top Drizzle with oil and enjoy
  1. Warnings & Disclaimers:
  2. This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results

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