Combine squash, bacon, onions and garlic in large bowl. Add 1/4 cup dressing; mix lightly. Spread onto rimmed baking sheet.
Bake 25 min. or until squash is tender and bacon is crisp, stirring after 15 min. Place in large bowl. Add kale; mix lightly.
Brush pizza crust with remaining dressing; top with half the cheese, then squash mixture. Sprinkle with remaining cheese. Bake 8 to 10 min. or until cheese is melted.
Kraft Kitchen Tips!
Prepare using cut-up butternut squash purchased from the salad bar or produce department at your supermarket.
Stir 1/4 tsp. crushed red pepper to the cooked squash mixture before spreading onto pizza crust.
Serve with a mixed baby greens salad tossed with Kraft Extra Virgin Olive Oil Aged Balsamic Vinaigrette Dressing.
Calories From Fat
% Daily Value
Fat 15 g
Saturated fat 6 g
Cholesterol 30 mg
Sodium 680 mg
Carbohydrate 31 g
Fibre 2 g
Sugars 3 g
Protein 13 g
6 servings, 1 piece (130 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.