Skinny Pizza with Butternut Squash, Roasted Tomatoes and Kale Pesto

Recipe courtesy of Gigi Trattoria
Show: Chuck's Eat the Street Episode: Hudson Valley Hot Spot
TOTAL TIME: 9 hr 20 min
Prep: 40 min
Inactive Prep: 30 min
Cook: 8 hr 10 min
 
YIELD: 4 to 6 servings
LEVEL: Intermediate

ingredients

ROASTED TOMATOES:
  • 2 teaspoons herbes de Provence
  • Salt and freshly ground black pepper
SLOW-ROASTED BUTTERNUT SQUASH:
  • 1 small butternut squash, peeled, halved, seeded and cut into 1/2-inch pieces
  • 1 tablespoon extra-virgin olive oil
  • Salt and freshly ground black pepper
KALE PESTO:
  • 1/2 cup slivered, toasted almonds
  • 1/3 cup grated grana padano or Parmigiano-Reggiano Parmesan cheese
  • Salt and freshly ground black pepper
  • 3/4 cup extra-virgin olive oil
PIZZAS:
  • 4 Gigi Skizza Shells, or regular pizza dough rolled out very thinly for four 12-inch pizzas
  • 2/3 cup shredded fresh mozzarella
  • 3 to 4 fresh basil leaves, thinly sliced
recipe tools
  • COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

  • Print Recipe

Directions

For the roasted tomatoes: Preheat the oven to 200 degrees F. In a large bowl, combine the tomatoes, garlic, oil and herbes de Provence. Gently toss with your hands to combine. Place the tomatoes, cut sides up, in a large baking pan. Season with salt and pepper. Roast until the tomatoes are reduced in size but still retain their shape, 6 to 8 hours.

Cool the tomatoes. The tomatoes can be covered with olive oil and stored in the refrigerator for up to 1 month.

For the slow-roasted butternut squash: Preheat the oven to 400 degrees F. Place the squash in a large bowl and drizzle with the oil and season with salt and pepper. Toss. Spread the squash in a single layer on a baking sheet and roast until tender and golden on the edges, about 20 minutes.

For the kale pesto: Combine the broccoli rabe, kale, garlic and stock in a food processor and pulse until chopped. Add the almonds and cheese and season with salt and pepper. With the motor running, slowly add the oil.

For the pizzas: Put pizza stones or perforated pizza pans in the oven to heat up and preheat the oven to 450 degrees F. Spread the shells or dough with 1/3 cup of the kale pesto to within 1/8 inch of the edges. Divide 1/3 cup of the slow-roasted butternut squash and 1/4 cup of the roasted tomatoes evenly among the shells. Sprinkle with the mozzarella. Bake until the edges are deeply browned and the cheese is bubbly, 8 to 10 minutes. Sprinkle the pizzas with basil and oregano and scatter the shaved Parmesan over the top. Drizzle with oil and enjoy.

Notes

This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

what's hot

Simply Laura

Get Cooking Channel on your TV.