Serves 2
Ingredients:
- 7 oz. pizza dough
- 1 head of garlic
- 2 tbsp. butter
- 1 1/2 cups butternut squash, cubed
- 1 tbsp. brown sugar
- 6 sage leaves
- 1 tbsp. pine nuts
- 2 tbsp. grated parmesan cheese
- 4 tbsp. olive oil
- 8 oz. shredded manchego cheese
- 1 small bunch of kale, torn
Directions:
-Preheat oven to 400 degrees F and remove pizza dough from fridge.
-Cut 1/4 inch off the top of the garlic and place in tin foil.
-Drizzle with olive oil and roast in the oven for about 40 minutes.
-Meanwhile, heat butter in a medium skillet and add the butternut squash.
-Sprinkle with brown sugar and cook, stirring often, for about 20 minutes.
-Remove from heat, season with salt and pepper, and set aside.
-Once the garlic is tender, remove from the oven and let cool.
-Preheat oven to 450 degrees F for the pizza.
-Place the sage, pine nuts, 4 cloves of garlic, 3 tbsp. olive oil and 1 tbsp. parmesan cheese in a food processor and blend until a thick pesto is formed.
-Knead the dough and form it into a flat disk about 12 inches wide.
-Place on a greased baking sheet lined with tin foil.
-Brush the dough with olive oil and spread evenly with pesto.
-Top with shredded manchego, then add the butternut squash, and top with more manchego.
-Place pizza in the oven and bake for about 10 minutes.
-Meanwhile, place kale in a bowl and toss with 1 tbsp. olive oil and 1 tbsp. parmesan.
-Remove pizza from oven, top with kale, and bake for another 5-6 minutes.
-Once the pizza is done and the kale is crispy, remove from oven.
-Allow to cool, cut into slices and serve immediately.
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