Ingredients
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Roasted Squash
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8 ounces Winter Squash
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1 tablespoon extra-virgin Olive Oil
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1 tablespoon Honey
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½ teaspoon Kosher Salt
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½ teaspoon Thyme
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¼ teaspoon freshly ground Black Pepper
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Kale Pesto
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½ cup extra-virgin Olive Oil
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¼ cup Walnuts
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¼ cup grated Pecorino Chees
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1 tablespoon freshly squeezed Lemon Juice
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1 clove Garlic
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Pinch of crushed Red Pepper Flakes
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2 cups coarsely chopped Tuscan Kale
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A Michel Nischan–inspired special: This one has winter squash, thinly sliced, quickly roasted in the oven, and finished with honey and lemon. The squash is sweet and caramelized and awesome, and it adds really nice texture to a pizza. It’s also a great back-pocket item for tossing with some greens, grains, or toasted bread. Roasted Squash 8 ounces winter squash (about ½ medium butternut, 1 delicata, or 1 acorn) 1 tablespoon extra-virgin olive oil 1 tablespoon honey ½ teaspoon kosher salt ½ teaspoon thyme leaves* ¼ teaspoon freshly ground black pepper Kale Pesto ½ cup extra-virgin olive oil ¼ cup walnuts, toasted in a skillet until aromatic ¼ cup grated Pecorino or Parmigiano cheese 1 tablespoon freshly squeezed lemon juice 1 clove garlic, peeled Pinch of crushed red chile flakes 2 cups coarsely chopped Tuscan kale (ribs removed before chopping) ½ teaspoon Kosher Salt
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2 balls Pizza Dough
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1 cup Basic Tomato Sauce
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¼ cup Walnuts
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2 tablespoons grated Parmigiano-Reggiano Cheese
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1 cup Arugula
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¼ Red Onion
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1 Lemon Juice
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Pinch of Salt
Directions
A Michel Nischan–inspired special: This one has winter squash, thinly sliced, quickly roasted in the oven, and finished with honey and lemon. The squash is sweet and caramelized and awesome, and it adds really nice texture to a pizza. It’s also a great back-pocket item for tossing with some greens, grains, or toasted bread.
Steps
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1
Done
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Make the Roasted SquashPreheat the oven to 350°F. Cut off the ends of the squash, slice it in half lengthwise, and scoop out the seeds with a spoon. Cut it into ¼-inch slices. |
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2
Done
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On a rimmed baking sheet, toss the squash with the oil, honey, salt, thyme, if using, and pepper so it’s evenly coated. Roast for 8 minutes, or until the squash starts to sizzle. Stir everything around a bit and roast for 5 minutes more, or until the squash is golden brown and tender but not falling apart. Set aside. |
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3
Done
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Make the Kale PestoIn a blender or food processor, combine the oil, walnuts, cheese, lemon juice, garlic, and chile flakes and blend until smooth. Add the kale and salt and continue blending until smooth. Use now or store in the fridge for up to 1 week. |
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4
Done
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Stretch, Top, and Bake the PizzaPreheat the oven to 500°F with a pizza stone or rimless baking sheet on the lowest rack. Let the oven heat for at least 30 minutes before cooking the pizzas. |
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5
Done
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Dust a pizza peel, rimless baking sheet, or the underside of a rimmed baking sheet with all-purpose flour. Stretch one ball of dough on the floured peel or rimless baking sheet. Spread with half of the tomato sauce, and top with half of the squash and 2 tablespoons of the walnuts. Dollop about 2 tablespoons of the pesto around the pizza. Get your peel level with the baking stone and give the peel a good shove to transfer the pizza to the stone. Bake for 5 to 7 minutes, or until the cheese is bubbly and the crust has taken on some nice brown color. |
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6
Done
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Stretch and top the second pizza while the first pizza is in the oven. |
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7
Done
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Remove the first pizza from the oven using your peel or a rimless baking sheet and a pair of tongs. Let the pizza sit for a minute, then top with half of the grated cheese. Repeat with the second pizza. |
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8
Done
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While the second pizza is baking, combine the arugula, onion, lemon juice, and salt in a medium bowl. Toss to mis. |
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9
Done
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Serve and StoreTop each pizza with half of the salad, slice, and serve. Store leftover cold pizza in an airtight container in the fridge for up to 2 days. |
