Butternut Squash and Kale Pizza

This pizza contains butternut squash and kale, which also includes other yummy fall flavors like apples and Monterey Jack cheese.

 1 butternut squash, peeled and cut into 1/2" cubes
 1 lunch Lacinato kale, torn into small pieces (discard the stems)
 3 apples, cut into 1/2" cubes
 1 cup Moneterey Jack cheese
 3 tbsp Colavita Olive Oil, divided
 ½ tsp salt, divided
 2 rounds of pizza dough

1

Heat 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.

2

Roast the squash in the oven for 30 minutes, until soft.

3

Add 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.

4

Heat 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.

5

Stretch 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.

6

Spread a layer of kale on top of the stretched out dough.

7

Place squash and apples over the top of the kale.

8

Add the cheese on top of the fruit and veggies.

9

Sprinkle with the remaining salt and drizzle with 1 tbsp Colavita Olive Oil.

10

Slide your pizza into the oven and bake for 8-10 minutes, until the crust is golden brown and the cheese is bubbling.