Ingredients

The following ingredients have 3 Servings
  • 1 gluten-free pizza crust (frozen)
  • 1 cup butternut squash (cut into ½-inch cubes)
  • 1 tsp. olive oil
  • 3 Tbsp. broth (chicken or veggie)
  • ¼ tsp. salt
  • ¼ tsp. ginger (crushed)
  • 1 sweet onion (thinly sliced)
  • 2 cloves garlic (crushed)
  • ½ teaspoon salt (to taste)
  • 1 Tbsp. olive oil
  • 1 Tbsp. water
  • 2 oz. beets (cooked and peeled)
  • 2 oz. goat cheese (crumbled*)
  • 3 Tbsp. kale (finely chopped)
  • 2 Tbsp. dried cranberries (coarsely chopped)

Instruction

  • Preheat oven to 425 degrees.
  • Toss butternut squash in 1 teaspoon olive oil and place on a parchment paper-lined baking sheet. Bake in preheated oven for 18-20 minutes.
  • While butternut squash is cooking, drizzle 1 tablespoon olive oil into a large skillet with onion. Cook covered for 10-12 minutes over medium heat, stirring occasionally.
  • Add 2 cloves crushed garlic, salt, and water to skillet and continue cooking over medium heat for 3-5 minutes, or until onions are caramelized.
  • Once butternut squash is done cooking, place it in a food processor or blender with broth, ¼ teaspoon salt and ginger. Process until smooth.
  • Place pizza crust on a parchment paper-lined baking sheet and spread butternut squash sauce over frozen pizza crust. 
  • Next, layer onions, beets, goat cheese, and chopped kale. Reserve the dried cranberries for serving.
  • Bake pizza in preheated oven according to package directions.
  • When ready to serve, sprinkle dried cranberries and additional kale over pizza and enjoy!