The Verdante Pizza

Total Time:
6 hr 40 min
30 min
Inactive Prep:
6 hr 10 min
3 to 4 servings


  • Balsamic Reduction:
  • 5 liters balsamic vinegar
      • 3 yellow onions, thinly sliced
      • 1/4 cup non-GMO canola oil
      • Pinch salt
      • Pinch pepper
        • 3 pounds garlic, peeled
        • 10 cups olive oil
        • Pinch salt
          KALE CHIPS:
          • 3 bunches kale, washed, stemmed and torn into large pieces
          • 1 tablespoon olive oil
          • Pinch salt
          • Pinch pepper
          • Rosemary Roasted Butternut Squash:
          • 1 whole butternut squash, peeled, seeded and diced
          • 3 tablespoons olive oil
          • 1 tablespoon fresh rosemary needles
          • Pinch salt
          • Pinch pepper
            • 10 ounces pizza dough
            • 4 ounces baby spinach
            • 6 ounces whole milk mozzarella, shredded
            • 2 ounces gorgonzola cheese, crumbled


            Special equipment: a pizza peel

            For the balsamic: Pour the vinegar in a large saucepan and bring to a simmer over medium heat. Cook until it achieves a syrup-like consistency, 4 to 6 hours.

            For the onions: In a large saucepan set over medium-low heat, add the onions, canola oil, salt and pepper, and cook slowly until golden and caramelized, 1 to 1 1/2 hours.

            For the sauce: Preheat the oven to 600 degrees F. Place the garlic in a deep-sided pan and cover with the oil. Cover the pan with foil and roast for 25 to 30 minutes. Cool in the pan, and then strain through a fine mesh sieve to separate the garlic and the oil. Place 2 cups of the roasted garlic cloves and 3 cups of the reserved oil into a blender and process until smooth. Season with the salt, then cover and refrigerate until ready to use. Keep the oven at this temperature.

            For the kale: Preheat a convection oven to 200 degrees F. Toss the kale in a large bowl with the olive oil, salt and pepper. Spread in one layer on a baking sheet and bake 10 to 12 minutes. Turn the chips over and finish baking on the other side until crispy, 10 to 12 minutes. Cool and store in resealable plastic bags until ready to use.

            For the squash: Toss the squash with the oil, rosemary, salt and pepper. Place in a deep-sided pan and cover with foil. Roast until tender, 10 to 12 minutes.

            For the pizza: Roll out the dough to a 16-inch round and place on a pizza peel. Ladle 4 ounces of the garlic sauce onto the dough and spread evenly. Spread the spinach evenly over the dough. Top with the shredded mozzarella, gorgonzola, 6 ounces of the roasted butternut squash and 4 ounces of the caramelized onions. Slide into the oven and cook for 6 to 8 minutes. Remove from the oven and cut into 8 slices. Garnish with 3 ounces of the kale chips and drizzle the balsamic reduction over the top in a cross-hatch pattern.


            With more pizza dough, you can make several more pizzas using the given ingredients.

            This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.