Pita Pizza with Butternut Squash, Kale, Feta & Walnuts

Posted December 4, 2015 by Elena in Pizza, Recipes, Vegetarian / 0 Comments

I’ll be honest: in all my years of cooking, I’ve never mastered the art of making pizza from scratch. Whether I make the dough myself or buy it from Trader Joe’s, I manage to mess it up every time. What usually happens is the dough gets too tight and I have a hard time stretching it out to make a thin enough crust. When it comes time to bake it, the dough never bakes all the way through. I can recall several times I ate the toppings off what I thought would be a perfect homemade pizza, and sadly discarded the crust. Call this a humble non-brag about my cooking skills.

So what have I done to solve this? Bypass the crust completely and use another carb in its place. I’ll keep on trying to get the homemade crust right until I succeed, but in the meantime replacing it completely is what I do to fill the gap.

This recipe replaces the traditional crust with whole-wheat pita, which also happens to create a perfect single-serving sized pizza. The toppings – bright orange butternut squash, snowy-white feta crumbles, deep-green kale, and rustic chopped walnuts – add an alluring color scheme and leave little doubt as to the season they represent. Also included is a recipe-within-a-recipe for how I like to make sautéed kale, which I also love adding to pasta dishes, omelettes or grain bowls. It makes more than you’ll need to top the pizza, so save the leftovers.

Here’s to cooking being a process, and to admitting our struggles even in activities we take pride in.

Pita Piza with Butternut Squash, Kale & Walnuts
Serves 1
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Prep Time
25 min
Cook Time
5 min
Total Time
30 min
Prep Time
25 min
Cook Time
5 min
Total Time
30 min
For the kale
  1. 1 head of kale, chopped with stems removed
  2. 1 tablespoon extra virgin olive oil
  3. 1 tablespoon vinegar (any kind – I used balsamic)
  4. 1 garlic clove, minced
  5. Dash of nutmeg
  6. Salt and pepper
For the pizza
  1. 1 whole wheat pita bread round
  2. 1 teaspoon extra virgin olive oil
  3. 2 tablespoons feta cheese crumbles
  4. 1/2 cup butternut squash, cubed (I recommend buying it already chopped – saves time and hassle)
  5. 1/2 cup sautéed kale
  6. 1 tablespoon walnuts, chopped
  1. Place a small pot of water on high heat to bring to a boil. In the meantime, prepare the kale.
  2. For the kale, heat the 1 tablespoon of olive oil in a large pan on medium-high heat. Add the kale, garlic, vinegar, nutmeg, salt and pepper. Sauté until the kale is wilted.
  3. Boil the butternut squash for 5-8 minutes until you can easily pierce it with a fork. Set aside.
  4. To make the pita a little bit crispy, using a pair of tongs, place it right over the flame on your stovetop burner. Move it around and flip it constantly, being careful not to burn it. It should only take 1-2 minutes to get warm and crispy.
  5. Place the pita on a baking sheet coated with non-stick cooking spray. Brush the olive oil onto the pita. Top with half of the feta crumbles.
  6. Add the kale and butternut squash cubes to the pita. Top with the other tablespoon of feta and the walnuts.
  7. Place the baking sheet on the top shelf of your oven and broil for 2-3 minutes, just long enough to warm it up and slightly melt the cheese. You may also bake it at 450 degrees for 5 minutes.
Elena the Epicurean http://www.elenatheepicurean.com/
If the old adage that you “eat with your eyes first” is true…your eyes are probably drooling right about now.


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