Roasted Honeynut Squash and Kale Pizza
Click here for Food 52's crispy cheese pan pizza recipe. I made this pizza with no tomato sauce but you can certainly add some.
Servings: 4
Equipment
- cast iron skillet (recommended)
Ingredients
- pizza dough from Food 52's recipe
- 1 1/4 cups low-moisture mozzarella grated
- roasted honeynut squash cubed
- baby kale
- crushed hot pepper flakes if desired
- finishing olive oil, pesto or balsamic glaze for garnish
Instructions
- To make the pizza dough, follow the recipe from Food 52 (linked above).
- About 30 minutes before baking, place one rack at the bottom of the oven and one toward the top (about 4 to 5 inches from the top heating element). Pre-heat the oven to 450°F.
- When you’re ready to bake the pizza, sprinkle about three-quarters of the mozzarella (about 1 cup) evenly over the pizza dough. "Cover the entire crust, no bare dough showing—this will yield caramelized edges."
- Sprinkle on the roasted honeynut squash and baby kale over the top, arranging them however you'd like. Be careful not to pile on too much.
- Bake the pizza on the bottom rack of the oven for about 18 to 20 minutes, until the cheese is bubbling and the bottom and edges of the crust are a rich golden brown.
- "Remove the pizza from the oven and place the pan on a heatproof surface. Carefully run a table knife or spatula between the edge of the pizza and side of the pan to prevent the cheese from sticking as it cools. Let the pizza cool very briefly, then as soon as you feel comfortable doing so, carefully transfer it from the pan to a cooling rack or cutting surface. This will prevent the crust from becoming soggy."
- Garnish with crushed red pepper flakes if desired and drizzle on a finishing olive oil, pesto or balsamic glaze over the top. Use kitchen shears or a pizza cutter to cut the pizza into slices, enjoy!