Pizza Night! Squash & Greens & Cheese, Oh My!
Active Time: 45-50 minutes / Cook Time: 50 minutes / Total Time: 60 minutes, plus 1 hour of refrigeration time for pizza crust
Makes 4 servings
- 3 cups water
- 1 cup polenta
- ¼ teaspoon fine sea salt
- 1 tablespoon refined coconut oil or ghee, melted, plus more for the pan
- 2 cups shredded butternut squash*, from 1 small squash (reserve the rest, not shredded, for Day 7)
- 2-3 cups thinly sliced Swiss Chard (reserve the rest of the bunch for Day 7)
- 1 1/2 cups shredded Gruyere or sharp cheddar cheese
- ½ teaspoon fresh rosemary, finely chopped
- ¼ teaspoon fine sea salt
- 6 cups mixed greens
- ¼ cup goji berries
- ¼ cup sunflower seeds
- ¼ red onion, sliced into half moons
- ¼ cup Balsamic vinegar
- 1 teaspoon Dijon mustard
- pinch each fine sea salt and black pepper
- ½ cup extra virgin olive oil
- Brush a pizza round (12 inch) or cookie sheet (10 x 15 inch) with a thin layer of coconut oil.
- Add water to a medium saucepan and bring to a boil. Whisking constantly, add polenta in a steady stream. Add ¼ teaspoon salt, reduce heat to low, switch to a wooden spoon and stir until polenta is very thick, 8-10 minutes.
- Stir 1 tablespoon oil in to the polenta and very quickly transfer it to the prepared pan. Spread the polenta on the pan so that it is about ¼ - ½ inch thick and refrigerate for one hour. Prep your other ingredients now, and then go put your feet up for a little while.
- Add the squash, chard, cheese, and rosemary to a medium bowl. Using clean hands, toss to combine. Set aside while you make the salad.
- In a large bowl, toss the greens, goji berries, sunflower seeds, and red onion. In a pint jar with an airtight lid, combine vinegar, mustard, pinch each of salt and pepper, and olive oil and shake until emulsified. Set aside.
- Preheat the oven to 450°F (Preheat the oven 15 minutes before the polenta crust is done chilling).
- Remove polenta pizza crust from the refrigerator and place in hot oven. Bake 20 minutes. While crust bakes, toss squash mixture with ¼ teaspoon salt.
- Remove crust from oven and evenly spread squash mixture over top, leaving a ½” border around the edge. Return to the oven and bake another 15-20 minutes, or until the edges of the polenta crust are beginning to brown and crisp.
- Cut the pizza into 12 pieces. Serve 3-4 per person tonight with ¼ of the salad and dressing per person.
- Package 2-3 pieces of pizza and ¼ of the salad and dressing per person into airtight containers for tomorrow’s lunch. (Keep the dressing separate, so the lettuce doesn’t get soggy.) Refrigerate.
*Butternut squash does not have to be peeled! Simply scrub it well and proceed with the recipe. If you would prefer it peeled, a Y-shaped peeler makes the job faster. For tonight’s dinner, use the solid top of the squash and grate it on a box-grater or with the grating attachment of a food processor. Save the bulbous end for dinner later in the week.