Turn leftovers into something brand new like this Butternut Squash and Kale Pita Pizza.
Disclosure: By posting this recipe I am entering a recipe contest sponsored by Toufyan Bakeries and am eligible to win prizes associated with the contest. I was not compensated for my time.
This recipe was inspired by leftovers and of course Toufyan Bakeries. Adrian and I like to watch Chopped and anytime I have a refrigerator full of leftovers, I pretend I am on an episode. In this mystery basket, the items that I had to work with was leftover roasted butternut squash, an already baked sweet potato, and kale that was on its last legs.
I utilize pitas for pizzas often as they are the perfect size for a personal pie. Toufayan Bakeries uses old-world recipes with only top quality, wholesome ingredients. Toufayan Pita is naturally cholesterol free and trans fat-free, so it’s the perfect vessel to load with your favorite toppings!
I was pleasantly surprised how thick, creamy, and delicious the base of the sweet potato came out, which helped the pita not get soggy when baked. The edges crisped up perfectly in the oven.
I wanted to try something different than mozzarella cheese on top, so I went for fontina. It paired perfectly with this flavor combination since this semi-soft cow’s cheese has a gentle buttery and nutty flavor.
The recipe notes that the balsamic glaze drizzled top is optional, but I might change that to mandatory!
Butternut Squash and Kale Pita Pizza
- Yield: 2
- 2 whole wheat Toufayan Pita Bread pitas
- 1 sweet potato, baked skin removed
- 2 cloves garlic, minced
- 2 tablespoons low-sodium chicken stock
- 1 teaspoon black pepper
- 1 cup butternut squash, cubed and roasted
- 2 teaspoons olive oil
- 1 small red onion, sliced
- 2 cups kale, stems removed, roughly chopped
- 1/2 cup fontina cheese, shredded
- (optional) 1 tablespoon balsamic glaze
- 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.
What have you recreated with your leftovers?
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Got love a leftover/use up what’s in the fridge kind of recipe that comes out like this – yum!!
Oh this looks incredible!!! We are def trying this for a weeknight dinner.