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Servings:

Polenta Pizza With Kabocha Squash and Kale

This Polenta Pizza with Kabocha Squash and Kale perfectly blends sweet and savory, for a robust flavor you don't want to miss!

Total Time

1hr 15min

4.3

3 Ratings

Author: Lemons and Basil

Servings:

Ingredients

Polenta Crust

•

1 pckg
(18 oz)

Polenta

•

1 tsp

Coconut Oil , melted

•

1 1/2 cups

Mashed Roasted Kabocha Squash

or Acorn or Butternut Squash

•

4 Tbsp

Tomato Sauce

Kabocha Squash Sauce

•

1 Tbsp

Smoked Paprika

•

1/2 tsp

Simply Organic Garlic Powder

•

Chipotle Peppers in Adobo Sauce

•

1/4 cup

Shredded Sharp Light Cheddar Cheese

Caramelized Onions

•

Medium Onions , thinly sliced

•

1 tsp

Coconut Oil

•

1 Tbsp

Coconut Sugar

Toppings

•

2 cups

Chopped Kale

•

1 3/4 cups

Shredded Sharp Light Cheddar Cheese

•

to taste

Finely Chopped Fresh Sage

(optional)

Cooking Instructions

Add Onions (2) , Coconut Oil (1 tsp) , and Coconut Sugar (1 Tbsp) to a medium saucepan and cook over medium heat until onions are caramelized, approximately 25-30 minutes, stirring frequently.

Preheat oven to 375 degrees F (190 degrees C). Spray round pizza pan with coconut oil cooking spray.

Add Polenta (1 pckg) and Coconut Oil (1 tsp) to a bowl and mix. Spread the polenta mixture out on the pan until it is approximately ⅓-inch thick and evenly covers the round pan.

Once the onions have caramelized, remove them from the pan and set aside. Add Kale (2 cups) to a pan and cook for 4-5 minutes over medium heat, or until kale is wilted.

Meanwhile, add the Kabocha Squash (1 1/2 cups) , Tomato Sauce (4 Tbsp) , Smoked Paprika (1 Tbsp) , Simply Organic Garlic Powder (1/2 tsp) , Chipotle Peppers in Adobo Sauce (1) , and Sharp Light Cheddar Cheese (1/4 cup) to a food processor and process until a smooth creamy consistency is reached.

Bake the polenta crust for 15 minutes.

Remove and spread kabocha squash sauce, leaving a border around the edge, then top with three-quarters of the Sharp Light Cheddar Cheese (1 1/4 cups) , reserving a little for the top.

Add the kale, caramelized onions, and top with the last quarter of Sharp Light Cheddar Cheese (1/2 cup) .

Bake 7-8 minutes or until cheese has melted.

10.

Remove from oven and top with Fresh Sage (to taste) , if desired.

Author's Notes

The crust will firm up a little more once the pizza has cooled, but it’s wonderfully hot and fresh, you’ll likely need to eat it with a fork.

Nutrition Per Serving

CALORIES

177

FAT

6.5 g

PROTEIN

10.5 g

CARBS

21.6 g