1Heat your oven to 425°F. Line a baking sheet with parchment paper and place the cubed squash on the baking sheet. Drizzle with 1 tbsp of Colavita Olive Oil and a ¼ tsp salt.
2Roast the squash in the oven for 30 minutes, until soft.
3Add about 1 tbsp Colavita Olive Oil to a small pan over medium heat. Add the torn kale to the pan with a ¼ tsp of salt and sauté for 5 minutes until wilted. Remove from the heat.
4Heat your oven to 500°F. If you’re using a pizza stone, allow the stone to heat up in the oven for 30 minutes before baking on it.
5Stretch out your dough onto a pizza peel dusted with flour. If you don’t have a peel and stone, use a baking sheet lined with parchment paper. Oil the parchment with a little Colavita Olive Oil so your pizza doesn’t stick.
6Spread a layer of kale on top of the stretched out dough.
7Place squash and apples over the top of the kale.
8Add the cheese on top of the fruit and veggies.
9Sprinkle with the remaining salt and drizzle with 1 tbsp Colavita Olive Oil.
10Slide your pizza into the oven and bake for 8-10 minutes, until the crust is golden brown and the cheese is bubbling.
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