Whenever I ask my kids what they want for dinner, its always the same: pizza. Occasionally they want tomato soup. Other than that it’s pizza. I’ve adopted my friend’s mantra that she tells her kids; not every dinner is going to be your favorite, try it anyway.
Their response is exactly what you would assume it would be. But I keep trying random recipes and they keep pouting. Sometimes I try and extend the olive branch with something that looks like pizza but isn’t exactly the pizza they were hoping for. Mean or smart? Both maybe. To avoid an all out mutiny, I did make a pepperoni pizza on this particular night, and while I haven’t exactly converted them to squash and kale lovers, it was a tasty little experiment.
Pizza with Prosciutto, Butternut Squash and Kale
- 1 premade pizza crust (I buy a half dozen at a time at Trader Joes and keep them in my freezer but THIS is a good make-at-home recipe).
- olive oil
- 6-8 ounces butternut squash
- 1 tablespoon maple syrup
- dried sage
- sprinkle of cayenne pepper
- 6 slices prosciutto
- handful of kale, chopped
- fresh mozzarella
- parmesan cheese
- salt and pepper
Preheat your oven to 425 degrees. Spray a pizza pan or cookie sheet with cooking spray or olive oil. Roll out the dough on a floured surface until its about a half inch thick. Lay on the pizza pan and set aside. In a pan, sauté the squash in a bit of olive oil and maple syrup over medium heat. Sprinkle with sage and cayenne. When the squash is barely tender, remove from heat. Allow to cool for a few minutes. On the pizza, layer the slices of prosciutto, butternut squash and chopped kale. Cover liberally in shredded mozzarella cheese and parmesan. Sprinkle the whole thing with salt and pepper. Bake for 10-12 minutes until the kale is wilted, the cheese is melted and the crust is brown and crisp.