Butternut Squash Pizza with Crispy Kale

A seasonal butternut squash pizza is perfect for fall. With sage and crispy kale, this homemade pizza is an excellent vegetarian option.

16 to 20- ounces pizza dough, room temperature (store bought or homemade)
1 butternut squash, about 1.5 to 2 pounds
1 tablespoon olive oil
1/4 teaspoon salt
1/2 bunch lacinato kale, stems removed (about 4 cups chopped)
1 onion
4 cloves garlic
2 tablespoons butter
3 tablespoons dried sage
1 cup ricotta cheese
10 ounces smoked mozzarella (275 g)

View the full recipe at The Seasoned Vegetable →