Do future you a favor: Cook a big batch of Roasted Butternut Squash & Kale, tuck ’em away in your freezer and stir up this quick dinner... whenever!
Recipe by Jackie Newgent, RDN
- 1 lb. pizza dough
- Flour, for dusting
- 4 oz. shredded provolone
- 3/4 cup ricotta
- 3 cups Roasted Butternut Squash & Kale—thawed, patted dry and mashed
- 1 tbsp. olive oil
Divide dough into 4 portions. On lightly floured surface, stretch each into 7-inch round. Top with provolone, then ricotta; season. Top with vegetables. Fold dough over; press to seal. Brush with oil. Bake at 475° on parchment lined baking sheet until browned, 18 to 20 minutes.