White Bean, Kale, And Butternut Squash Pizza
- 2 6 oz balls of your favorite pizza dough
- 1/2 cup small white beans
- 2 cloves roasted garlic
- 2 tablespoons extra virgin olive oil
- 2 tablespoons milk
- 2 cups tightly packed kale leaves cut into bite size pieces
- 1 pound butternut squash, preferably the neck of a medium-sized squash
- 1/4 teaspoon light brown sugar
- 1 1/4 cups shredded fontina cheese
- 20 small sage leaves
- Heat an oven to 500u0b0 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.
- Make the sauce by pureeing the beans, garlic, salt, pepper, 1 tablespoon of oil, and milk in a food processor until smooth.
- 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.
- 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.
- 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 1/2" 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.
- 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.
white beans, garlic, extra virgin olive oil, milk, kale, butternut squash, light brown sugar, fontina cheese, sage
Taken from food52.com/recipes/7267-white-bean-kale-and-butternut-squash-pizza (may not work)