Lunch: Skinny Pizza with Butternut Squash, Roasted Tomatoes and Kale Pesto

Ingredients

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

Instructions

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.
NotesThis 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.

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