meal - Butternut Squash & Caramelized Onion Pizza

(*adapted from a recipe in the Record) 

The onions take about an hour to caramelize. They can be refrigerated for up to two weeks. The squash can be roasted up to one week in advance; refrigerate until ready to use 

2 large yellow onions thinly sliced 
1/2 teaspoon sea salt 
1 small butternut squash (1lb) 
1 tablespoon olive oil 
1 whole-wheat pizza dough (we got ours from a local pizza parlor fresh, but they also have them at Whole Foods, or get a pre-made crust...although the fresh one tastes so much better)
2 ounces blue cheese, crumbled 
1/2 cup raw unsalted walnut halves broken into pieces 
1 package organic arugula 
Olive Oil 

Heat a large cast-iron or other heavy oven-proof skillet over medium heat. Add the onions & cook, stirring occasionally until they become wilted & start to brown. Sprinkle with salt, stir & reduce heat to  low. Cook, stirring occasionally, until the onions are deeply golden brown & sweet (up to an hour or more) then let cool.

Meanwhile, scoop seeds out of the butternut squash, then cute each squash half into 1/4 inch slices. Lay chips on a baking sheet, drizzle with olive oil, sprinkle with salt, toss to coat. Bake slices in oven at 450 degrees for 15-20 minutes (I like mine crispier so I left them in a little longer) 

Keep the pizza dough in the fridge until 5-10 minutes before you are ready to use. Work the dough to form a crust by stretching it on a large pan (like the one seen above) or a pizza stone. Drizzle with olive oil & cook in oven at 400 degrees until lightly golden. 

To assemble the pizza spread the caramelized onions evenly over the crust. Arrange the butternut squash slices on top. sprinkle the blue cheese & walnuts on top.

Put the pizza in the oven & bake at 400 degrees for about 10 minutes.

Once out of the oven immediately scatter the arugula leaves on top,then drizzle the pizza with olive oil. 

Slice, Serve, & Enjoy!
*This pizza is taste bud heaven :) 

No comments:

Post a Comment