Butternut Squash Kale and Chorizo Pizza
By Your Market District Chefs
Prep Time: 45 min.
Cook Time: 30 min.
Peel, halve and seed squash; cut into 2-inch chunks. Place in a medium pot with enough water to cover. Bring to a boil, reduce heat and simmer for about 15 minutes, until tender.
Drain well in colander and transfer to a bowl. Mash squash with Mascarpone, salt and pepper; set aside.
Preheat oven to 450°F. Dust a clean work surface with cornmeal and use a rolling pin, or finger tips, to flatten each dough ball into 9-inch rounds.
Place on baking sheets or pizza pans and spread about 3/4 cup squash mixture over top each. Drizzle about 1 teaspoon of oil over each pizza and top with equal amounts of kale, chorizo and cheese.
Bake for about 12 minutes, until edges are lightly browned. Makes 8 servings based on 1/2 pizza per portion.
Nutritional Information (Per serving):
Calories 480, Fat 24g, Sat Fat 10g, Trans Fat 0g, Cholesterol 60mg, Sodium 1040mg, Total Carbohydrate 47g, Fiber 5g, Sugars 3g, Protein 20g, Vitamin A 180% DV, Vitamin C 45% DV, Calcium 30% DV, Iron 20% DV
Nutritional values are based on data from the USDA National Nutrient Database for Standard Reference. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.