A Jerry James Stone Recipe
CategoriesGreen, Pizza, Red, Vegetarian, Yellow
Jump to instructions
- 2 tablespoons butter
- 1 tablespoon brown sugar
- 2 cups cubed butternut squash
- ¾ teaspoon sea salt
- ¼ teaspoon black pepper
- 1 pound fresh pizza dough
- 3 tablespoons olive oil, divided
- 2 garlic cloves, minced
- 1 small granny smith apple, thinly sliced
- 2 tablespoons Parmesan cheese
- 8 ounces gruyere cheese, shredded
- 1 cup baby kale
- 1/4 cup pomegranate seeds
- Preheat your oven to 425 degrees F.
- Melt the butter over a medium-low heat. Add in the salt and pepper. Then mix in the brown sugar and stir until mostly dissolved. Add the butternut squash and turn heat to medium. Cook until squash is tender, about 10-15 minutes, careful to not let it burn.
- While squash is cooking, roll out the pizza dough, to at least 10 inches, onto a pizza pan or baking sheet.
- Brush the dough with 2 tablespoons of olive oil. Add the minced garlic. Then cover the whole pie with the apple slices. Evenly cover the pie with shredded gruyere cheese.
- Sprinkle the Parmesan cheese around the perimeter of the dough.
- Add the baby kale and remaining oil to a mixing bowl and toss and massage the kale with the oil. Spread the kale across the pie.
- When the squash is done cooking, add it to the pie.
- Place the pizza pan in the oven and bake the pie for about 10-15 minutes, or until the dough has risen, become golden around the edges, and the cheese has also fully melted and become slightly golden.
- Remove the pie from oven and slice it up. Top it off with pomegranate seeds and serve.