Roasted Squash Pizza

Yes, squash! And kale, and caramelized onions, and apples, and  a balsamic reduction. The secret sauce that pulls it all together? Greek Yogurt!
You all know that I love substituting Greek Yogurt into baking recipes. I’ve done it in baking, and in place of sour cream atop all my chili recipes, and in smoothies left and right. But recently it struck me: why not put Greek Yogurt onto a white pizza? It’s tangy, it’s a little sweet, and in recent years the flavor options have exploded. I briefly considered making a reworked Hawaiian pizza, with pineapple Greek Yogurt, diced ham, onions and mozzarella, but after recently trying some unexpectedly delicious squash tacos, it got me thinking about the versatility of root vegetables and gourds. For this recipe, I used an acorn squash, since the skin is edible and it cooks down into a very sweet, mellow taste when diced and roasted. I pre-cooked the ingredients for this pizza in a saute pan ever so briefly, then assembled it on the pie and popped into the oven for just ten minutes of crisping. Voila!

Kale wilts a lot when cooked, and is a well-documented nutritional powerhouse. It can be tough to eat raw, so even when I’m using it in a salad I like to mix it with a variety of leafy greens chopped very fine. Kale, like other cruciferous vegetables, supports a healthy heart and digestive system, and provides an irresistibly earthy flavor to any dish. If you don’t like it or prefer not to use it, spinach would be an acceptable and tasty substitute.

This recipe makes use of several ingredients that you’ll probably have in double, simply by virtue of the quantity in which stores sell squash (which is whole) and kale (which is in large bunches). It also only calls for half a container of Greek Yogurt, so you could easily buy or make two pizza pies and then cook two of these babies back to back, and use up all your ingredients.

I know it may seem odd, but I actually chose Coconut Blended Chobani as the sweet base for this pizza. Why? Well, coconut seems unexpected, and I like that! I personally love the flavor, and this is a standby choice for me to keep in our house to share with Georgia alongside fresh fruit as a snack. She also loves the mango and pineapple flavors, which I send to daycare with a side of granola. And, just like coconut oil imparts a faint aroma and flavor to the food it cooks with, this yogurt provided a creamy, sweet foundation that made you say “hmm, what’s that I’m tasting?” with every bite of the finished pizza.


Roasted Squash Pizza

The quantities below are for one pie; to make two, simply double. Many store-bought pie crusts are sold as a pair anyway, and you can always refrigerate the spare for another pizza recipe, or to make homemade oven chips tossed with oil and seasoning for a savory little snack.


  • 1 pizza crust, homemade or store bought
  • 1 package Chobani Coconut Blended Greek Yogurt
  • 1 large red onion, sliced
  • 1 acron squash, cubed into bite-sized pieces
  • 1 small bunch of kale, shredded into pieces and stems discarded
  • 1 tart apple, cut into bite sized pieces, peel on
  • salt and pepper to taste

optional: balsamic reduction for drizzling (but you really should keep this step, even if it means buying a bottle of glaze instead of making your own!)


Preheat the oven to 400 or whatever temp the dough calls for, if you’re using packaged crust. Cut up the apple and set aside.

In a medium-sized saute pan over medium-high, heat a bit of olive oil and add the sliced red onion, stirring, until they just become translucent. Add the kale and cook for a couple of minutes until it just starts to shrink but hasn’t fully wilted. Season with salt and pepper.

Add the cubed acorn squash to the pan and cook for 5-7 minutes or until the kale is fully wilted, the onions have begun to caramelize, and the acorn squash is browned and becoming tender. Remove the pan from the heat.

Prep the crust by spreading about half the package of yogurt onto the surface in an even layer, adding the kale, onion, and squash directly from the pan, distributing evenly over the pizza.

Sprinkle the cubed apples over the pie and drizzle gently with the balsamic reduction, using a light hand.

Place the completed pizza into the oven for 10 minutes or however long the packaged crust calls for; check to make sure the edges aren’t burning. It’s done when the crust is beginning to brown. Remove from the oven, allow to cool briefly, and dig in!

I rough cut my homemade pizzas in six or eight pieces depending on my mood, always using kitchen shears. Depending on the type of pizza stone you have, you may need to add more oil or flour to prevent sticking. I have one like this and love it. These slices reheat very well, too. Just pop a few into the microwave for 1 minute or reheat over low in a small nonstick frying pan until warm. Enjoy 🙂

Looking for more ways to use Greek Yogurt in cooking and baking? Check out  my Strawberry Yogurt CakeOrange Creamsicle Cake, and this Spicy Penne Rosa with Shrimp, which has a creamy tomato sauce, a kick of heat, and some heart-healthy spinach. Lately I’ve been making my own parfaits with the seasonal granola selection at Trader Joe’s, grapes, and apples, since those are the two fruits we have in abundance these days due to toddler preferences and our recent orchard excursion. Greek Yogurt makes an awesome addition to overnight oats, too! Be sure to head on over to Chobani’s recipe page to get even more inspiration.


Have a wonderful week, and I’ll be back soon with some Thanksgiving ideas … plus a sneak peek at our Christmas card photos, which I can’t wait to share with you (teaser above!) Let me just tell you, portrait sessions with a two year old are NO. JOKE!  🙂

Special thanks to Chobani for inspiring this post.



Pizza Rustica

This is my favorite pizza recipe to date. I made it last weekend to have on hand for a crazy week coming up, and Mark ate 90% of it in one sitting (so much for me taking it for lunch!) Luckily, the pizza dough came in a two-pack, so I just whipped up another one. It’s less than 20 minutes from chopping block to table, making it fast AND healthy. Serve with a spinach salad and you’re set!

Pizza Rustica

Serves 2. One pizza = 6 slices. Hands-on time: 10 minutes. Cooking time: 10 minutes.


  • One pre-made round pizza crust (I used Archer Farms ultra thin & crispy pie, from Target. You could try any brand you like.)
  • 1 large tomato or 2-3 plum/roma tomatoes, sliced
  • a handful of basil leaves, torn by hand
  • 1/2 ball of fresh mozzarella, broken into chunks by hand
  • 1 cup of pre-shredded parmesan/mozzarella mix (again I used Target)
  • 1 red pepper, sliced
  • 1 small onion, sliced
  • olive oil for drizzling
  • non-stick spray for the pan (or use olive oil)


Start by spraying your pizza pan with non-stick spray or olive oil. Preheat oven to 400.

In a non-stick saute pan, stir-fry the sliced red pepper and onion until translucent and browned, about 10 minutes. While this is cooking on the stove top, assemble the rest of the pie.

Place pizza crust on the non-stick pizza pan and dot with olive oil; spread around evenly to coat crust.

Place tomato slices evenly around crust, then top with torn basil.

Add the fresh mozzarella on top of the basil, breaking off chunks by hand.

When the pepper and onion are done, distribute onto the pizza; top with shredded mozzarella/parmesan.

Cook for 10 minutes at 400 or until browned. Serve with spinach salad and enjoy!

I really liked the Archer Farms brand from Target, because it’s a thin-crust pizza that is low in fat and cooks up quickly. Also, it comes with two pies in a pre-made package. My recipe easily doubles if you buy twice the tomatoes, red peppers and onions (or use from your garden), and if you use the entire block of fresh mozzarella and the entire 2-cup bag of pre-shredded cheese.

I added a touch of olive oil even though I was using a non-stick pan. I like the onions to almost caramelize…

…and the red peppers to blacken on the edges for tons of flavor.


Add as many tomatoes as you like. These were some late, sweet beefsteaks from my garden, sliced into smaller pieces. I like to keep them away from the outer edge so the crust cooks up nice and crisp in the oven.

Add the basil next, tearing by hand…

…and then the mozzarella in fresh pieces, which helps hold the basil down.

Add your onions and peppers on top. Sandwiching the basil between layers like this keeps it from burning and bakes the flavor into the whole pie.

Preheat the oven to 400 and top the pie with the shredded mozzarella and parmesan. I used a bagged variety becuase the two cheeses came together in a two-cup package, and I used a little less than half for one pizza and the other half on a much cheesier second pizza a couple days later (after my husband, ahem, polished off the first version like it was a personal pan pizza).

Yup, that’s my comfy bath robe. It helps me cook.

YUUMMMM. When it comes out, it just needs to cool for a couple minutes.

A tip I learned in Italy? Just use scissors to cut pizza. Easy as pie (ha, ha).

Voila! Enjoy your pizza, and make sure you hide a couple slices if you have a big tall husband or anyone else who likes to steal 🙂


Spring Desserts: Key Lime Pie & Strawberry Shortcake

Confession: I’ve been eating dessert after dinner EVERY NIGHT this week to chip away at the leftovers of these two desserts, which I made for Easter Dinner. I couldn’t decide between the two so I made them both, and they each came out great! Both are perfect for when the weather is turning nicer and you need something that’s light, sweet and refreshing ~ not heavy.

Before you get started making the Key Lime Pie, you need to make a crust. Sometimes I buy them pre-made if I’m really stressed or pressed for time, but they take 5 minutes to make from scratch with two ingredients. You can customize your crust by adding additional sugar or cinnamon, but I find that it’s not necessary.

Directions: Graham Cracker Crust

Combine about 2 cups of graham crackers, smashed into crumbs, with about a half stick of melted butter. I actually used a combination of graham crackers and gingerbread, because I had leftovers of both frozen from the holidays.

Press mixture into a pie plate or 9-inch pan, and cook at 375 for about 7 minutes. Cool at room temperature before filling.

Directions: Key Lime Pie

First the ingredients — you’ll need about half a dozen limes, enough to juice 1/2 cup. (hint: if you can’t find key limes, sub 1 or 2 lemons for a couple of the limes, nd you’ll get a similar tartness. I tried this and it worked very well.) Make sure to only buy organic limes and lemons — you’ll notice a real difference in flavor and fragrance. I just grabbed one bag of each at Trader Joe’s and they were deliciously fresh.

The citrus scent these left lingering in my kitchen was glorious!

In addition,  you’ll need 5 egg yolks (but save the whites to make yourself a healthy egg white omelette like I did!) and also one can of sweetened condensed milk.

Start off by emptying the condensed milk into a mixing bowl. In a separate bowl, separate the eggs (reserving whites) and add yolks to the sweetened condensed milk.

Stir until smooth. Juice the limes (and lemons, if using) and add to the egg-milk mixture. Whisk.

Pour the mixture into the crust and bake at 375 for about 15 minutes (watch to make sure it doesn’t burn, especially if you’re using a non-stick pie pan).

Garnish with lime slices and serve with whipped topping or vanilla ice cream!

Strawberry Shortcake

This is literally the easiest dessert you’ll ever make.  Buy a pound cake or some shortcake shells at the grocery store for about $3, and then pick up a pound of strawberries. Hull and chop them, mix in 2-3 tablespoons of sugar, and let it sit on the counter top while you cook other things.

The sugar will melt and draw out the juices of the fruit, so in just a little while you’ll have delicious strawberry sauce — no heat required. I like to keep mine at room temp, but you can refrigerate it. And if you let it sit awhile but don’t think there’s enough liquid to make a true sauce, just add a bit more sugar and let it sit again.

Serve the strawberries atop the pound cake with a side of fresh whipped cream.