1 medium butternut squash, peeled, seeds remove and diced
1 1/2 cups kale, de-stemmed
1 cup shredded mozzarella cheese
1 1/2 – 2 tablespoons basil pesto
4 tablespoons ricotta cheese
1 1/2 tablespoons Parmesan cheese
Salt and pepper
Preheat oven to 400 degrees. Spray a rimmed sheet pan with cooking spray. Place diced butternut squash in a medium bowl and toss with 2 tablespoons olive oil, salt and pepper. Transfer to baking sheet and spread evenly into one layer. Roast for 30 minutes, turning with spatula once. Transfer roasted butternut squash to a clean bowl. In the same medium bowl previously used to coat the squash with olive oil, toss kale with 1 tablespoons olive oil and salt and pepper. Arrange kale on same baking sheet used for the squash and cook for about 6 minutes until the kale is crunchy. Increase oven temperature to 450 degrees. To assemble pizza: place a thin layer of basil pesto on the pizza dough and place in the oven for 5 minutes. Remove from the oven and top with the shredded mozzarella cheese. Place kale on top of the mozzarella followed by the butternut squash. Finish with a few tablespoon dollops of ricotta cheese and top with Parmesan cheese. Bake for about 20 minutes until the crust is golden brown and the cheese begins to melt.