Friday, December 21, 2007

White Bean, Kale, and Butternut Squash Pizza

I’ve always liked the combination of white beans, kale, and butternut squash, but I’ve only seen it as a stew – kind of boring. My recent culinary solution to everything is pizza, so I figured that these ingredients would be great on a pizza.

I made a version of this a few weeks ago, and while it was good, it wasn’t quite right. I thought about it for a while, came up with a solution, and, being the easily distracted person I am,never got around to it. Well, I finally did the other night, and this second version of it is really really good. All of the flavors shine – nothing gets lost like it might in a stew. And it’s a pizza. Who doesn’t like pizza? (Weird people, that’s who.)

White Bean, Kale, and Butternut Squash Pizza
(makes two 10-inch pies)
2 balls of dough, each for a 10-inch pizza (I always have some in my freezer)
½ cup white beans
2 cloves roasted garlic
1/8 teaspoon salt
Pinch of freshly ground black pepper
4 teaspoons extra virgin olive oil, divided
2 tablespoons + 1 teaspoon milk
2 cups (tightly packed) kale, cut into bite size pieces
Neck of a small (about 1 – 1 ¼ pounds) butternut squash
¼ teaspoon light brown sugar
1 ¼ cups shredded fontina cheese
About 20 small sage leaves
Heat an oven to 500º F. (If you are using a pizza stone, place the stone on the lowest rack of the oven and heat the oven at least a half hour before baking the pizza so that the stone gets hot. If you’re not using a stone, put a rack in the middle of the oven.)
Make the sauce by pureeing the beans, garlic, salt, pepper, 2 teaspoons of oil, and milk in a food processor until smooth.
Bring a medium pot of water to a boil. Add the kale and cook for 5 minutes. Drain in a colander. Return the kale to the hot pot to dry off any excess moisture.
Peel the neck of the squash and cut it into 4 pieces lengthwise. Cut each piece crosswise into 1/8” thick slices. Toss the squash slices with the remaining 2 teaspoons of oil, brown sugar, and a pinch of salt.
Stretch one ball of dough into a 10-inch round and place it onto a peel coated with cornmeal or onto a large baking sheet coated with cornmeal. Spread half the sauce evenly on the dough, leaving a ½” border. Evenly distribute half the kale over the sauce and top it with half of the cheese. Arrange half of the squash slices over the cheese and sprinkle half of the sage on top. Repeat with the remaining ball of dough.
Bake until the squash is just soft and the crust is lightly browned, about 10 minutes. Let the pizza rest for a few minutes before slicing.


Anonymous said...

you will make this for me. please.

malini said...

Roopa is making the pizza now and I'm trying to learn from her. Good luck to me. Will let you know soon and I CAN'T WAIT TO EAT IT!

malini said...

The pizza was so good which kind you don't normally find in pizza stores.
Roopa has left two bags of pizza dough in my fridge and hopefully I can emulate.

malini said...

I made two different kinds of pizzas today with the pizza dough that Roopa left in my fridge. One with eggplant, garlic and jalapeno peppers with red sauce and the other one with kale, white bean and butternut squash. I got to say that both pizzas came out very good and this was my first time ever making pizza!

Alexandra MacArthur said...

How do I make the dough???

roopa said...

Alexandra - In the recipe, click on the word "dough" in the ingredients list - it will take you to the recipe for the dough. Hope that helps!

Anonymous said...

The white bean sauce idea is brilliant. The non-vegetarian bf is always after me to get more protein in my diet and he loved this pizza (I used corn, tomato, and spinach as the veggies since that's what I had in the fridge). I will be making this one again for sure! Thank you for posting your recipes -- I can't wait to try some more.

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