Cooking Instructions
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Step 1
Add
Onions (2)
,
Coconut Oil (8 mL)
, and
Coconut Sugar (15 g)
to a medium saucepan and cook over medium heat until onions are caramelized, approximately 25-30 minutes, stirring frequently.
Step 2
Preheat oven to 375 degrees F (190 degrees C). Spray round pizza pan with coconut oil cooking spray.
Step 3
Add
Polenta (1 pckg)
and
Coconut Oil (8 mL)
to a bowl and mix. Spread the polenta mixture out on the pan until it is approximately â…“-inch thick and evenly covers the round pan.
Step 4
Once the onions have caramelized, remove them from the pan and set aside. Add
Kale (50 g)
to a pan and cook for 4-5 minutes over medium heat, or until kale is wilted.
Step 5
Meanwhile, add the
Kabocha Squash (335 g)
,
Tomato Sauce (60 g)
,
Smoked Paprika (7 g)
,
McCormick® Garlic Powder (2 g)
,
Chipotle Peppers in Adobo Sauce (1)
, and
Sharp Light Cheddar Cheese (30 g)
to a food processor and process until a smooth creamy consistency is reached.
Step 6
Bake the polenta crust for 15 minutes.
Step 7
Remove and spread kabocha squash sauce, leaving a border around the edge, then top with three-quarters of the
Sharp Light Cheddar Cheese (140 g)
, reserving a little for the top.
Step 8
Add the kale, caramelized onions, and top with the last quarter of
Sharp Light Cheddar Cheese (55 g)
.
Step 9
Bake 7-8 minutes or until cheese has melted.
Step 10
Remove from oven and top with
Fresh Sage (to taste)
, if desired.
