Roasted Butternut Squash Pizza with Kale and Ricotta

The well floured kitchen calls it a mystery dish challenge but to some it is still pizza - a healthier version which has all the right nutrients! Squash specifically, has good vitamins and minerals that keep eye sight sharp. Kale, aside its popularity from Spongebob, is good for digestion. Serve this up to kids in a party and even other parents will approve. 

Pizza Dough
1 Medium Butternut Squash, Peeled, Seeds Removed and Sliced
1 Head of Kale, Washed and Chopped
2 Cups of Whole Milk Ricotta Cheese
1/4 Cup Pecorino Romano Cheese
Olive Oil
Salt and Pepper


  1. Toss squash with 2 tablespoons olive oil and sprinkle with salt and pepper. Place on a baking sheet and roast at 400° for about 30-40 minutes or until lightly browned. Turn halfway through cooking. Allow to cool.
  2. Saute kale in 1 tablespoon olive oil until wilted. Salt and pepper to taste. Allow to cool.
  3. Divide pizza dough into two. Gently stretch the dough on a well oiled baking sheet until it is the size of a medium pizza. Lay down half the kale then cover with 1 cup of ricotta. Top with the roasted squash and a sprinkling of romano cheese.
  4. Bake at 500° for 10 minutes.
Posted by Diane Araga, on November 5, 2013 at 8:00 AM