Butternut Squash & Kale Pizza
I have tried countless times to make pizza and have failed dramatically every single time. I could never figure out why I messed it up so many times! But I think I've cracked the code and by using already prepped pizza dough and baking at a super high temperature, I've finally learned to make pizza! And it definitely satisfies my cravings for one of my favorite foods! This week's version - Butternut Squash & Kale Pizza! It’s topped with roasted butternut squash and red onion, savory sage and kale, sweet cherry tomatoes, and I had a leftover Field Roast Italian Veggie Sausage from a cookout and decided to throw that on top as well! In the end, it was a deliciousness explosion!
Butternut Squash & Kale Pizza
1 onion, diced 1/2 cup water 2 garlic cloves, minced 1 16oz can diced or crushed tomatoes 1/2 can tomato paste 2 tbsp dried basil 1 tbsp dried oregano 1/2 red onion, diced 1 cup butternut squash, diced 1/2 cup lacinato kale, chopped 1/2 cup cherry tomatoes, sliced 3 leaves fresh sage (optional) 1 link cooked Field Roast Italian Veggie Sausage, sliced (optional) 1 cup raw cashews 1/4 cup nutrtional yeast 1 garlic clove 1/4 cup water
Prep the Dough
I used a 12” pizza pan to make this pizza.
The TraderJoe’s Pizza Dough calls to remove the dough from the package and let sit at room temperature for 25-30 minutes. Do this first. Once the sauce, veggies, and cashew cheese are prepped the dough should be ready for you to use.
Roast the Veggies
Chop the red onion and butternut squash and add to a silicon baking mat on a baking sheet and roast at 400 degrees in your over for about 25 minutes.
Make the Sauce
In a large pot on your stove, cook the diced onion in 1/2 cup of water for about 5 minutes. Add in the garlic and cook another few minutes.
While the onions and garlic are cooking, combine the diced or crushed tomatoes and the tomato paste in your Vitamix, food processor, or blender, and blend for about a minute. Pour the sauce over the onions and garlic and add in the dried basil and oregano and let cook while the veggies are roasting in the oven.
Make the Cashew Cheese
While the veggies are cooking, fill up a 1 cup measuring cup with raw cashews and then fill with water over the cashews. Add this to your Vitamix, food processor, or blender with the nutritional yeast, garlic clove, and an additional 1/4 cup of water. Blend until smooth.
Assemble the Pizza & Bake
Stretch the dough until its large enough to fit into the dish. This is the part I’m terrible at. I got discouraged, opened a bottle of wine and had a long drink while trying to get the dough to fit. Don’t be discouraged! It will work, just do the best you can to get as much of the dough to the edges. (And if a glass or wine or two helps you work, go for it.)
Spoon some of the cashew cheese over the dough and spread out. Then spoon some sauce on top of the cashew cheese and spread over that. Top with the roasted veggies, chopped kale, sage, cherry tomatoes, and sliced Field Roast sausage.
Bake at 450 degrees for about 20-25 minutes, checking to make sure the crust is golden underneath (you may have to remove the pizza from the pan and place directly on the rack). Remove from your oven and let stand for 5 minutes before cutting and serving.