- frozen dough for two pizzas - To taste (30 cm in diameter)
- olive oil - 1 1/2 Art. spoons
- Salt and freshly ground black pepper - To taste
- medium squash - 1 piece
- small red bow - 2 pieces
- kale - 3 cups (about 1 bundle)
- garlic - 2 pieces
- Mozzarella cheese - 240 Grams
1. Squash the seeds and cut into small cubes. Cut the red onions into slices. Finely chop cabbage feces. Place the pizza stone on the lower rack of the oven and heat the oven to 200 degrees. Divide the dough in half and form a ball from each piece. Put the dough aside for 10-30 minutes. Put the squash and onions on a large baking tray, sprinkle abundantly with salt and black pepper, pour 1 tablespoon of olive oil. Bake, stirring 1 time in the middle of cooking, until the vegetables become soft and dark, about 30 minutes. 2. Heat the remaining tablespoon of olive oil with the chopped garlic in a large frying pan. Add kale cabbage and a pinch of salt. Fry, stirring constantly, until cabbage does not subside, about 2 minutes. Remove from heat. Put one half of the dough on a lightly floured surface. Roll out the dough and lightly stretch it to the sides. Put the dough on a pizza stone lined with parchment paper. Top half of the baked squash with onions, half kale cabbage and Mozzarella cheese. 3. Bake for 8-10 minutes until the crust darkens around the edges, and the cheese does not melt. Put the pizza on the grill and allow to cool for 5 minutes before serving. Repeat with the remaining dough and filling.
Servings: 6