This pizza contains butternut squash and kale, which also includes other yummy fall flavors like apples and Monterey Jack cheese.
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.
Roast the squash in the oven for 30 minutes, until soft.
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.
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.
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.
Spread a layer of kale on top of the stretched out dough.
Place squash and apples over the top of the kale.
Add the cheese on top of the fruit and veggies.
Sprinkle with the remaining salt and drizzle with 1 tbsp Colavita Olive Oil.
Slide your pizza into the oven and bake for 8-10 minutes, until the crust is golden brown and the cheese is bubbling.