Skinny Pizza With Butternut Squash, Roasted Tomatoes and Kale Pe

Recipe courtesy Gigi Trattoria, Rhinebeck, NY

• Ready In: 9 hrs 20 mins
• Serves: 4-6

Ingredients

• Roasted Tomatoes

• 2  lbs plum tomatoes, halved lengthwise
• 3  garlic cloves, sliced
• 1⁄4 cup  extra-virgin olive oil
• 2  teaspoons  herbes de provence
•  salt & freshly ground black pepper

• Slow-Roasted Butternut Squash

• 1  small  butternut squash, peeled, halved, seeded and cut into 1/2-inch pieces
• 1  tablespoon extra virgin olive oil
•  salt & freshly ground black pepper

• Kale Pesto

• 2  cups  blanched broccoli rabe
• 2  loosely packed cups raw kale leaves
• 2  garlic cloves
• 1⁄4 cup  chicken or vegetable stock or water
• 1⁄2 cup  slivered  toasted almond
• 1⁄3 cup  grated grana padano or parmigiano-reggiano parmesan cheese
•  salt & freshly ground black pepper
• 3⁄4 cup extra virgin olive oil

• Pizzas

•  pizza dough, rolled out very thinly for four 12-inch pizzas
• 2⁄3 cup  shredded fresh mozzarella cheese
• 3 -4  fresh basil leaves, thinly sliced
• 1  pinch dried oregano
• 1  ounce  shaved grana padano or parmigiano-reggiano parmesan cheese
•  extra-virgin olive oil, for drizzling

Directions

1. For the roasted tomatoes:
2. Preheat the oven to 200 degrees F. In a large bowl, combine the tomatoes, garlic, oil and herbes de Provence. Gently toss with your hands to combine. Place the tomatoes, cut sides up, in a large baking pan. Season with salt and pepper. Roast until the tomatoes are reduced in size but still retain their shape, 6 to 8 hours.
3. Cool the tomatoes. The tomatoes can be covered with olive oil and stored in the refrigerator for up to 1 month.
4. For the slow-roasted butternut squash:
5. Preheat the oven to 400 degrees F. Place the squash in a large bowl and drizzle with the oil and season with salt and pepper. Toss. Spread the squash in a single layer on a baking sheet and roast until tender and golden on the edges, about 20 minutes.
6. For the kale pesto:
7. Combine the broccoli rabe, kale, garlic and stock in a food processor and pulse until chopped. Add the almonds and cheese and season with salt and pepper. With the motor running, slowly add the oil.
8. For the pizzas:
9. Put pizza stones or perforated pizza pans in the oven to heat up and preheat the oven to 450 degrees F. Spread the shells or dough with 1/3 cup of the kale pesto to within 1/8 inch of the edges. Divide 1/3 cup of the slow-roasted butternut squash and 1/4 cup of the roasted tomatoes evenly among the shells. Sprinkle with the mozzarella. Bake until the edges are deeply browned and the cheese is bubbly, 8 to 10 minutes. Sprinkle the pizzas with basil and oregano and scatter the shaved Parmesan over the top. Drizzle with oil and enjoy.