Makes 12 slices
For the dough:
1 package dry active yeast
1 teaspoon sugar
1 cup warm water
1 ½ cups whole wheat pastry flour
1 ½ cups all-purpose flour
1 tablespoon kosher salt
3 tablespoons extra virgin olive oil, divided
For the topping:
1 cup marinara sauce (Roasted Tomato Sauce recommended)
6 ounces sliced provolone cheese
2 cups roasted butternut squash*
2 cups chopped fresh kale
6 ounces shredded part-skim mozzarella cheese
Combine yeast, sugar and water in a 4- cup measuring cup and whisk to combine. Allow to rest for 15 minutes.
Place flours and salt in the bowl of an electric mixer fitted with a dough hook. Add the yeast mixture and 1 tablespoon of olive oil. Run machine on low until ingredients are just combined, then increase speed medium for 3 to 4 minutes, until dough has come together in a large ball. Transfer dough to an oiled bowl and cover with a clean kitchen towel. Let rise for one hour.
Preheat oven to 450 degrees F and place a 13 x 18 sheet pan in the over to warm.
Once the dough has risen, turn out onto a lightly floured surface and roll flat using a rolling pin. Carefully remove sheet pan from oven and drizzle with remaining 2 tablespoons of olive oil. Transfer dough to pan and gently press dough to the edges of the pan. Top with marinara, provolone, squash, kale and finally, mozzarella. Bake for 16 minutes, turning pan once half way through cooking.
*To roast butternut squash, peel, remove seeds and dice. Season with olive oil, salt and pepper and roast at 400 degrees F until tender, about 20-25 minutes.
Nutrition Info Per Piece: Calories: 251; Total Fat: 10 grams; Saturated Fat: 4 grams; Carbohydrate: 29 grams; Protein: 11 grams; Sodium: 510 milligrams; Fiber: 3 grams