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1
Preheat the oven to 400F (2000().
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2
With a paper towel or brush, rub inside the squash with a dab of olive oil.
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3
Place the beet and the acorn squash in a baking pan to roast.
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4
Roast both until they are tender (about 20 minutes).
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5
Once they are done, remove them from the oven.
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6
Let them sit while you prepare the other ingredients.
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7
Once the beet is cool, remove its skin and slice.
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8
Remove the rind from the acorn squash and slice.
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9
Cut 5 of the tomatoes in half.
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10
Place the basil on the bottom of a small baking pan.
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11
Lay the halved tomatoes on the basil, and top them with the fresh oregano.
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12
Cover with the aluminum foil and heat in the oven for about 15 minutes.
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13
Make a garlic chive pesto by toasting the almonds in a dry pan for 5 minutes.
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14
Place the almonds, garlic, garlic chives, and 1 tablespoon of the olive oil in a food processor.
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15
Process these ingredients until they are well combined.
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16
In a saute pan, combine the remaining tablespoon of olive oil, the leek, and two heaping spoonfuls of the pesto.
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17
Cook these over medium heat for 1 to 2 minutes.
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18
Add the lemon juice and let cook for a few more minutes.
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19
Add the kale and place a lid on the pan.
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20
Cook for a few minutes or until the kale has wilted.
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21
Stir the mixture well and add the mesclun greens.
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22
Cook for an additional 2 minutes.
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23
Set aside.
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24
Once the tomatoes, basil, and oregano have come out of the oven, place them in a saucepan over high heat and let them cook down for about 10 minutes to make a sauce (they should start to thicken).
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25
Stir in the tomato paste and a spoonful of pesto.
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26
Let the sauce simmer until the pizza is ready to assemble.
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27
Slice the remaining 2 tomatoes.
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28
On the crust, layer the tomato sauce, the kale and pesto mixture, the acorn squash, the beet, the bell pepper, and the mushrooms.
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29
Sprinkle the Daiya Mozzarella Style Shreds on top.
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30
Bake the pizza for 12 minutes, or until the crust is tender.
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31
Serve.
