Pizza Rosetta
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Pizza Rosetta
Pizza Rosetta
1/2 tbsp. olive oil
1 cup butternut squash, diced
1/2 cup sliced red onion
1 cup coarsely chopped lacinato kale
1 clove garlic, minced
1/2 ball Nob Hill Trading Co. Pizza Dough (in our Deli)
1 (3- oz.) package soft goat cheese (in our Deli)
2 tbsp. minced California Sun-Dry Smoked Sun-Dried Tomatoes
Snipped fresh basil

Prep: 30 minutes, Rise: 30 minutes
Cook: about 30 minutes, Serves: 2

1. Heat oil in a large skillet. Add squash and cook for 10 to 15 minutes. Add onion and cook for 5 minutes more. Stir in kale and garlic and cook for a few minutes more.

2. Roll dough out into an 8 X 12-inch rectangle on a lightly floured board. Spread with goat cheese and top evenly with vegetables. Roll up tightly, starting with the shorter side, then pinch seams well to seal. Cut into 8 circles with a sharp serrated knife and place on a parchment-lined baking sheet, close to each other. Set in a warm spot and let rise for 30 minutes.

3. Preheat oven to 425°F. Cook for 10 minutes or until lightly browned. Sprinkle with sun-dried tomatoes. 

Nutritional Information:
454 calories, 19 g protein, 17 g total fat (7 g sat., 0 g trans), 61 g carbohydrate, 3 g fiber, 4 g sugar, 20 mg cholesterol, 680 mg sodium, 12 points