Name: Butternut Squash and Kale Pita Pizza
Cuisine: Dinner
Ingredients: 2 whole wheat Toufayan Pita Bread pitas; 1 sweet potato, baked skin removed; 2 cloves garlic, minced; 2 tbsp low-sodium chicken stock; 1 tsp black pepper; 1 cup butternut squash, cubed and roasted; 2 tsp olive oil; 1 small red onion, sliced; 2 cups kale, stems removed, roughly chopped; 1/2 cup fontina cheese, shredded; 1 tbsp balsamic glaze (optional)

Vibrant and colorful, butternut squash and kale pizza smothered in melted fontina cheese! How's that for delicious? Recipe courtesy of rdeliciouskitchen.com

2 whole wheat Toufayan Pita Bread pitas

1 sweet potato, baked skin removed

2 cloves garlic, minced

2 tbsp low-sodium chicken stock

1 tsp black pepper

1 cup butternut squash, cubed and roasted

2 tsp olive oil

1 small red onion, sliced

2 cups kale, stems removed, roughly chopped

1/2 cup fontina cheese, shredded

1 tbsp balsamic glaze (optional)

Preheat the oven to 400 degrees F.

Remove the skin from the sweet potato. In a small food processor, puree the sweet potato, garlic, chicken stock, and black pepper. Spread evenly on both of the pitas.

In a large saute pan over low-medium heat, saute onions until caramelized. Just as the onions are about done, add the kale and saute until kale has wilted. Season with salt and pepper.

Assemble your pizzas by spreading the sweet potato mixture at the bottom, adding the caramelized onions and kale, then butternut squash.

Sprinkle with cheese and place in the oven for 2-3 minutes, until cheese has melted and pizza is warmed through.

Let slightly cool and drizzle with balsamic glaze, if using.