When restaurants happen to also serve pizza, they often deliver under-serviced pies. But when Chef Dakota Weiss of the The Backyard at the W (you may remember her from...) started experimenting with an assortment of sauces and sides on her pizza, a star was born. The Roasted Squash Pizza starts with a robust brown butter and puréed butternut sauce, originally created to grace an autumn duck dish. Chili-strewn kale and roasted cubes of butternut squash are scattered across a latticework of melted Gruyère. Finished with the tart crunch of chili lime-roasted pepitas, this seasonal pizza offers the sweetness and warmth we all seek stumbling forward into these winter months.
What You'll Need
- 1 Portion of Dough
- Roasted Butternut Squash Spread (similar to this recipe)
- Spicy Kale (similar to this recipe)
- Toasted Pepita Seeds (similar to this recipe with lime
About the author: Kelly Bone lives in Los Angeles writing The Vegetarian Foodie. She spends the rest of her time designing office cubicles... you might be sitting in one right now! Follow her on Twitter at @TheVegFoodie