Ingredients
Scale
Butternut Squash Sauce
- 2 cups butternut squash cut into 1” cubes
- 1 onion, rough chopped
- 2 tbsp high heat oil
- 1/4 tsp fine grain sea salt
Cranberry Orange Drizzle
- 1 12 oz bag cranberries
- Zest + juice of 1 orange (about 1 tsp and ½ cup)
- ⅛ tsp salt
- ½ cup coconut sugar
- 1/2 cup filtered water
Other Ingredients
- 1 bunch kale, woody inner stem removed and leaves torn into 1 – 2” pieces
- 1 tsp high heat oil of choice (I like avocado)
- 1/2 cup slivered or sliced almonds
- Pinch of fine grain sea salt
- Pizza crust of choice (here’s a fermented option, and a grain free one as well)
Instructions
Butternut Squash Sauce
- Heat oil in medium pan with lid over medium-high. Add butternut squash and onions and sautee until just beginning to brown, about 10 minutes, stirring occasionally. Reduce heat to low and cover; cook until butternut squash can be easily pierced with fork, about 20 minutes. Transfer ingredients to food processor and process for 1 – 2 minutes or until smooth.
Cranberry Orange Drizzle
- In a medium saucepan, bring cranberries, orange zest and juice, salt and coconut sugar to boil over medium heat. Add filtered water and boil for 10 minutes or until all cranberries have popped, then remove from heat and let cool before blending well.
Other Ingredients
- Toss kale with oil and salt until well-coated.
Assembly
- To assemble pizza, prebake whatever pizza dough recipe you’re using for 5 minutes, then remove from oven. Top with a thin layer of butternut squash sauce, then top with kale, a drizzle of cranberry sauce and a generous sprinkle of almonds. Return to oven for 5 more minutes, or until kale is crispy at the edges and almonds are just beginning to turn golden brown. Makes enough toppings for 4 personal sized pizzas.