Easy Weeknight Supper

I took my own photo, but it looked very unappetizing.  This photo taken by John Kernick.

This recipe is adapted from Food & Wine Magazine.  It has very few ingredients, is good for you, and tastes great.



Whole wheat pizza dough

1/2 Acorn Squash, skin removed, sliced about 1/4" thick

2 cups of Kale, shredded

teaspoon of lemon juice

olive oil

2 cloves of garlic, sliced very thin

shaved pecorino (or romano or parm)



Preheat oven to 425

Mix shredded kale with lemon juice, teaspoon of olive oil & a shake of red pepper flakes. Let marinate.

Mush pizza dough into sheet pan, brush olive oil on, sprinkle with salt, poke with fork several times.

Bake dough in oven until brown, but still soft inside, about 10 minutes.



In the meantime, toss squash with teaspoon of olive oil in saute pan and cook until soft.  Turn off heat and add sliced garlic.



When crust is done, top with kale mixture, then squash.  Bake in oven another 2 minutes and top with shaved cheese.  Enjoy!