Serves: 6Prep Time: 15 minutesCook Time: 30 minutes
CLINTON: Erin’s a yoga instructor who tries to eat a healthy balanced menu during the week. She loves pizza but felt like there had to be a better way to enjoy her favorite guilty pleasure without all of the calories. She created this veggie-loaded pizza using whole wheat crust. Erin also subs smoked mozzarella for the classic fresh version to give it a powerful flavor boost that allows you to indulge in all of the goodness without any of the guilt.
1½–2 cups butternut squash, peeled, seeded, cubed
3–4 tablespoons olive oil
Kosher salt and ground black pepper, to taste
2 cups Tuscan kale leaves, washed and torn into bite-size pieces
1 pound whole wheat pizza dough (store-bought)
½ cup whole wheat flour for dusting work surface
2 tablespoons cornmeal for dusting
3 cloves garlic, thinly sliced
6 ounces smoked mozzarella, thinly sliced
SPECIAL EQUIPMENT:
Pizza stone
1. Place pizza stone in the oven and preheat oven to 400°F.
2. Toss squash pieces with 1 tablespoon of olive oil. Spread on a baking sheet. Season with salt and pepper. Roast for about 15–20 minutes, tossing once or twice, until tender.
3. Increase oven temperature to 500°F.
4. Toss kale with about 1 tablespoon of olive oil.
5. Roll or toss pizza dough with extra whole wheat flour to about ¼- to ½-inch-thick circle. Sprinkle cornmeal on the pizza peel (or hard surface) and place rolled dough on top of cornmeal.
6. Heat 1–2 tablespoons of olive oil in a skillet over medium-low heat. Sauté garlic until fragrant, but not yet brown. Brush dough with garlic olive oil mixture, covering the whole pie including crust. Make sure garlic is evenly spread around the dough.
7. Sprinkle oiled dough with ¼-teaspoon of salt, place a few slices of mozzarella on the crust, then add the squash pieces, kale, and top with more sliced mozzarella. Gently slide pizza onto hot pizza stone and bake for 8–10 minutes, or until crust is crunchy and cheese is melted and bubbly.
8. Slice pizza and serve.
