Pizza with squash and kale
Description
The baking process is simple and quick. The sweet contrast of squash and the slight bitterness of kale make this pizza very tasty. Using a pizza stone during baking ensures even heating of the dough, prevents burning, and helps create a crispy crust. Serve warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
1. Remove seeds from the squash and cut it into small cubes. Slice red onion into wedges. Finely chop kale. Place a pizza stone on the lower rack of the oven and preheat the oven to 200 degrees. Divide the dough in half and shape each portion into a ball. Set the dough aside for 10–30 minutes. Arrange squash and onion on a large baking sheet, generously season with salt and black pepper, and drizzle with 1 tablespoon of olive oil. Roast, stirring once halfway through, until the vegetables are tender and browned, about 30 minutes.
- 2
Step 2
2. Heat the remaining ½ tablespoon of olive oil with minced garlic in a large skillet. Add the kale and a pinch of salt. Sauté, stirring constantly, until the kale wilts, about 2 minutes. Remove from heat. Place one half of the dough on a lightly floured surface. Roll out the dough and gently stretch it outward. Transfer the dough to a pizza stone lined with parchment paper. Top with half of the roasted squash and onions, half of the kale, and half of the mozzarella cheese.
- 3
Step 3
3. Bake for 8-10 minutes, until the edges turn golden brown and the cheese melts. Transfer the pizza to a wire rack and let it cool for 5 minutes before serving. Repeat with the remaining dough and toppings.