Polenta Pizza With Kabocha Squash and Kale

Recipe

14 INGREDIENTS • 10 STEPS • 1HR 15MINS

Polenta Pizza With Kabocha Squash and Kale

4.3

3 ratings

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

Polenta Pizza With Kabocha Squash and Kale

Save

Lemons and Basil

Hi, I'm Karlee. With my love for cooking I hope to inspire you in your cooking adventures the way so many other food blogs have inspired me!

http://lemonsandbasil.com/

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

1HR 15MINS

Total Time

$6.24

Cost Per Serving

Ingredients

Servings

8

US / Metric

Polenta Crust

1 pckg
(18 oz)

1/2 Tbsp

Coconut Oil, melted

1 1/2 cups

Mashed Roasted Kabocha Squash

or Acorn or Butternut Squash

1/4 cup

Tomato Sauce

Kabocha Squash Sauce

1 Tbsp

1/2 tsp

McCormick® Garlic Powder

1

Chipotle Peppers in Adobo Sauce

1/4 cup

Shredded Sharp Light Cheddar Cheese

Caramelized Onions

2

Medium Onions, thinly sliced

1/2 Tbsp

Coconut Oil

1 Tbsp

Toppings

2 cups

Chopped Kale

1 3/4 cups

Shredded Sharp Light Cheddar Cheese

to taste

Finely Chopped Fresh Sage

optional

Nutrition Per Serving

VIEW ALL

Calories

177

Fat

6.5 g

Protein

10.5 g

Carbs

21.6 g

Polenta Pizza With Kabocha Squash and Kale

Save

Lemons and Basil

Hi, I'm Karlee. With my love for cooking I hope to inspire you in your cooking adventures the way so many other food blogs have inspired me!

http://lemonsandbasil.com/

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.

Cooking InstructionsHide images

step 1

Add Onions (2), Coconut Oil (1/2 Tbsp), and Coconut Sugar (1 Tbsp) 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 (1/2 Tbsp) 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.

step 3 Add Polenta (1 pckg) and Coconut Oil (1/2 Tbsp) 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.

step 4

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.

step 4 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.

step 5

Meanwhile, add the Kabocha Squash (1 1/2 cups), Tomato Sauce (1/4 cup), Smoked Paprika (1 Tbsp), McCormick® 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.

step 5 Meanwhile, add the Kabocha Squash (1 1/2 cups), Tomato Sauce (1/4 cup), Smoked Paprika (1 Tbsp), McCormick® 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.

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 (1 1/4 cups), reserving a little for the top.

step 8

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

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.

step 10 Remove from oven and top with Fresh Sage (to taste), if desired.

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