Pizza Rosetta

Photo by Roni M.

PREP TIME

60

minutes

TOTAL TIME

90

minutes

SERVINGS

--

servings

PREP TIME

60

minutes

TOTAL TIME

90

minutes

SERVINGS

--

servings

Ingredients

  • Ingredients

  • 1/2

    tbsp. olive oil

  • 1

    cup diced butternut squash

  • 1/2

    cup sliced red onion

  • 1

    cup coarsely chopped lacinato kale

  • 1

    clove garlic, minced

  • 1/2

    ball Il Fornaio Pizza Dough

  • 1

    (3-oz.) package soft goat cheese

  • 2

    tbsp. California Sun-Dry Smoked Sun-Dried

  • Tomatoes, minced

  • Snipped fresh basil

Directions

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. Nutrition per serving: 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

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