Recipe courtesy of Gigi Trattoria
Skinny Pizza with Butternut Squash, Roasted Tomatoes and Kale Pesto
9 hr 20 min
1 hr
4 to 6 servings
9 hr 20 min
1 hr
4 to 6 servings


Roasted Tomatoes:
  • 2 pounds plum tomatoes, halved lengthwise
  • 3 cloves garlic, sliced 
  • 1/4 cup extra-virgin olive oil 
  • 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
  • Salt and freshly ground black pepper 
Kale Pesto:
  • 2 cups blanched broccoli rabe
  • 2 loosely packed cups raw kale leaves 
  • 2 cloves garlic 
  • 1/4 cup chicken or vegetable stock or water
  • 1/2 cup slivered, toasted almonds 
  • 1/3 cup grated grana padano or Parmigiano-Reggiano Parmesan cheese 
  • Salt and freshly ground black pepper 
  • Salt and freshly ground black pepper
  • 3/4 cup extra-virgin olive oil 
  • 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
  • 1 pinch dried oregano 
  • 1 ounce shaved grana padano or Parmigiano-Reggiano Parmesan cheese
  • Extra-virgin olive oil, for drizzling 


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.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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