- 1 serving of pizza dough or 1 pre-cooked pizza crust
- 1/4 a buttnernut squash, peeled and cut into 1/8 inch strips*
- 1/4 red onion, thinly sliced
- 2–3 cups shredded cheese
- 2 ounces goat cheese, crumbled
- Thyme leaves, for garnish, if desired
- 2 tablespoons toasted pine nuts, for garnish
- Balsamic glaze, for drizzling, if desired
- 1 bunch of kale, stems removed
- Juice of ½ a lemon
- 1 large clove garlic, roughly chopped
- ¼ cup toasted pine nuts
- 1½ tablespoons nutritional yeast, or 2 tablespoons grated Parmesan cheese
- ¼ cup + 1 tablespoon extra virgin olive oil
- ½ teaspoon salt
- ¼ teaspoon pepper
- Make the kale pesto: Add all of the kale pesto ingredients, except the olive oil, into a food processor and turn on. Drizzle in the olive oil while the food processor is going. Process until a pesto sauce is formed. Set aside.
- If you are using a already baked pizza crust or if you are using an recipe that requires you to pre-bake your pizza crust before putting the toppings on: pre-heat oven to 375 degrees F. Place butternut squash strips on a large baking sheet and drizzle with olive oil and season with salt and pepper. Place into the oven and bake for about 10 minutes, until squash is beginning to soften.
- If you are using pizza dough and not pre-baking your dough, you can place the raw butternut squash strips onto the pizza and there should be enough baking time for them to roast on top of the pizza while the dough cooks.
- Top pizza dough, or pre-cooked pizza dough, with kale pesto sauce and spread out evenly. Then top with shredded cheese, butternut squash strips (pre-roasted if needed) red onion slices, and goat cheese. Bake until crust is cooked though and crispy and the cheese is melted.
- Top with fresh thyme leaves and balsamic glaze, if desired.
Peel the butternut squash, but the top off (the part above where the seeds are located) and then cut the top part into 1/8 inch strips. Cut those strips to be about 1/2 inch wide. See photo above for an example of what mine looked like.