Baking is science and I don't like formulas, but cooking is art and anything goes...and the simpler the better. It's all about less time at the stove and more time at the table. With a forty year passion for food I'm excited to share what I do in the kitchen nearly every day.

Tuesday, November 3, 2020

Squash Kale Feta Pizza

Tis’ the season of squash and kale, and together with some feta they make for an exceptional Fall pizza.  And luckily, if you aren’t up for making your own pizza dough, there are two amazing local ready-made pizza crust options available.

Preheat your oven to 400.  Peel and thinly slice some butternut squash then toss with a little bit of olive oil, salt, and pepper and lay out on a parchment lined cookie sheet.  Bake for 15 minutes, then flip and bake for another 10 minutes or so.  Remove and set aside.

To prep the kale, devein about a half a dozen leaves, chop coarsely, and blanch in a pot of simmering water for a couple of minutes.  Transfer to a strainer, let it cool slightly, then squeeze as much of the water out of it as you can.   Combine in a food processor with a clove of garlic, a quarter teaspoon of kosher salt, and an eighth to a quarter cup of extra virgin olive oil…run until smooth.  You’re looking for a spreadable, but not too thin, consistency.

Prep your ready-made crust according to the instructions.  Using a rubber spatula, cover liberally with the kale mixture, followed by the squash slices, and some crumbled feta. 

Bake and enjoy!

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