Ingredients
- 1 pound prepared whole grain pizza dough
- 1/2 cup Pacific Foods® Organic Creamy Butternut Squash Soup
- 1 cup canned or cooked chickpeas (garbanzo beans), patted dry
- 1/2 red onion, very thinly sliced
- 1 cup cherry tomatoes, halved
- 1/2 teaspoon crushed red pepper flakes
- 1/2 teaspoon dried oregano leaves
- 1/2 bunch curly kale, stemmed and shredded
- 1 1/2 teaspoons extra virgin olive oil
- 1 1/2 teaspoons fresh lemon juice
- 1 pinch salt
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Instructions
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Step 1
Preheat oven to 450°F. Lightly oil a large cookie sheet. Stretch and pull pizza dough into a thin round about 12 inches in diameter. Spread the soup over the dough, leaving a 1-inch border all around. Top pizza with chickpeas, onion, tomatoes, pepper flakes, and oregano.
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Step 2
Bake until browned, about 15 minutes.
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Step 3
While pizza bakes, in a large bowl combine kale, oil, lemon juice, and salt. Massage kale until wilted and tender, about 2 minutes. When pizza comes out of oven, scatter kale mixture on top.
