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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

Pizza Night! Squash & Greens & Cheese.jpg


  • 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


  1. Brush a pizza round (12 inch) or cookie sheet (10 x 15 inch) with a thin layer of coconut oil.
  2. 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.
  3. 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.
  4. Add the squash, chard, cheese, and rosemary to a medium bowl. Using clean hands, toss to combine. Set aside while you make the salad.
  5. 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.
  6. Preheat the oven to 450°F (Preheat the oven 15 minutes before the polenta crust is done chilling).
  7. 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.
  8. 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.
  9. Cut the pizza into 12 pieces. Serve 3-4 per person tonight with ¼ of the salad and dressing per person.
  10. 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.