Butternut Squash Pizza with Caramelized Onions & Greens
AuthorDesireeCategoryMain Meals, Sauces, SourdoughDifficultyIntermediateIf you like butternut squash you will love this pizza! The butternut squash sauce on this pizza has amazing flavor and combines so nicely with the salty, tangy taste of the feta cheese. The greens and caramelized onions also brings it together perfectly.
To make the butternut squash sauce boil 2 cups of butternut squash till it's soft. Strain the water reserving a couple of tablespoons of the water.
To make the caramelized onions. Place sliced red onions in a fry pan and sauté till onions are soft and start to turn a golden brown. This will take about 15 minutes on low heat. Add a tablespoon or two of water to prevent the onions from burning or drying out. Then sprinkle a little pepper and sea salt on the onions once they're finished.
In a small fry pan, add a drizzle of olive oil and place two sliced garlic cloves and sautéed till brown and soft. Add the sage and rosemary spices to the garlic, sauté for a minute to release the flavor of the spices. Remove off the stove.
To a high speed blender add the cooked butternut squash, 2 Tablespoons of olive oil, the sautéed garlic and herbs and then the sea salt and pepper. Blend all together using some of the reserved water to thin out the sauce slightly if it's too thick. The butternut squash sauce should be the same consistency as a thick tomato sauce.
Place a piece of parchment paper on a pizza peel or baking sheet. Sprinkle a little flour on the parchment paper and work your pizza dough into a 10 to 12 inch round. On the dough place the butternut squash sauce, then caramelized onions, assorted greens and feta cheese.
I followed the same method as in my sourdough pizza dough recipe to bake my pizza. Which is to preheat my pizza stone for at least 45 mins to an hour at 500 degrees before baking the pizza. Place the topped pizza on the pizza stone, use a spray bottle to spray a little water for moisture around the outer pizza crust. Bake till cheese starts to slightly brown and crust is nice and brown.
Sprinkle a little red pepper flakes on top before eating.
Ingredients
Directions
To make the butternut squash sauce boil 2 cups of butternut squash till it's soft. Strain the water reserving a couple of tablespoons of the water.
To make the caramelized onions. Place sliced red onions in a fry pan and sauté till onions are soft and start to turn a golden brown. This will take about 15 minutes on low heat. Add a tablespoon or two of water to prevent the onions from burning or drying out. Then sprinkle a little pepper and sea salt on the onions once they're finished.
In a small fry pan, add a drizzle of olive oil and place two sliced garlic cloves and sautéed till brown and soft. Add the sage and rosemary spices to the garlic, sauté for a minute to release the flavor of the spices. Remove off the stove.
To a high speed blender add the cooked butternut squash, 2 Tablespoons of olive oil, the sautéed garlic and herbs and then the sea salt and pepper. Blend all together using some of the reserved water to thin out the sauce slightly if it's too thick. The butternut squash sauce should be the same consistency as a thick tomato sauce.
Place a piece of parchment paper on a pizza peel or baking sheet. Sprinkle a little flour on the parchment paper and work your pizza dough into a 10 to 12 inch round. On the dough place the butternut squash sauce, then caramelized onions, assorted greens and feta cheese.
I followed the same method as in my sourdough pizza dough recipe to bake my pizza. Which is to preheat my pizza stone for at least 45 mins to an hour at 500 degrees before baking the pizza. Place the topped pizza on the pizza stone, use a spray bottle to spray a little water for moisture around the outer pizza crust. Bake till cheese starts to slightly brown and crust is nice and brown.
Sprinkle a little red pepper flakes on top before eating.
Notes
