Spooky Squash & Goat Cheese Pizza
Servings:*
4 servingsIngredients
- 2 tablespoons L&B Extra Virgin Olive Oil, divided
- 4 sweet onions, sliced thin
- Kosher salt, to taste
- 4 garlic cloves, minced
- 1 medium butternut squash, peeled, seeded and cut into ½-inch pieces
- 1 teaspoon minced fresh thyme
- 1 teaspoon minced fresh rosemary
- 1 teaspoon minced fresh sage
- Freshly ground black pepper, to taste
- 2 Caulipower Pizza Crusts
- 4 ounces goat cheese, crumbled
- 8 ounces fresh mozzarella
- ¼ cup raw pepitas
- ½ bunch purple kale, stemmed, torn into bite-size pieces
- 1 teaspoon apple cider vinegar
Directions
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Heat oven to 425 F.
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Heat 1 tablespoon olive oil over medium-low heat. Add the onions and a pinch of salt and stir to coat. Cook, stirring occasionally, until well-browned and caramelized, about 45 minutes.
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Stir in the garlic and sauté until golden and fragrant, 2 minutes. Remove pan from the heat.
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In a medium bowl, toss together the butternut squash, 2 teaspoons olive oil, thyme, rosemary and sage. Season with salt and black pepper.
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Transfer the squash to a rimmed baking sheet lined with parchment paper and roast, turning halfway through, until just fork-tender, 30 to 35 minutes.
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Place the pizza crusts side by side on a large baking sheet. Spread the caramelized onions over the crust, leaving a ½-inch-thick border around the edges. Divide and scatter the goat cheese on top.
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Slice the fresh mozzarella into 8 ¼-inch-thick circles. Using a small cookie cutter or a paring knife, cut each slice into the shape of a ghost. Place 4 ghosts on each pizza. Place 2 pepitas on each ghost to create eyes.
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Divide and scatter the remaining pepitas and butternut squash all over the pizzas, leaving the ghosts uncovered.
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Transfer the pizzas to the oven and bake until the mozzarella is melted and the crusts are golden brown, 12 to 15 minutes.
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In a small bowl, toss together the kale, apple cider vinegar and remaining 1 teaspoon olive oil. Scatter the kale onto the pizzas and around the ghosts. Serve hot.