Butternut Squash and Caramelized Onion Pizza

This pizza is mouth-wateringly good! It is a must try. Unfortunately I have no pictures to share, as my only major light source in my condo died today, so there is not near enough light to take an adequate pictures of this scrumptious, crispy pizza. Take my word for it that it looks, smells, and tastes delicious.

To make this, you will need the ingredients for the dough (flour, salt, yeast, oil, water).  For the toppings, you will need one butternut squash, two onions, a little mozzarella or parmesan cheese, kosher salt, black pepper and olive oil.

Directions:

To make the crust, follow the instructions for the best ever pizza dough recipe at “A Peek Inside the Fishbowl.” This thin crust recipe is better than any of the others I’ve recommended before. I love a super thin, crunchy crust, so if you feel the same, you will have to try this recipe.  The key, I think, is not to add any sugar.  If you do add sugar, you will end up with a very different product.

For the toppings:

Roast a butternut squash, whole, on a baking tray at about 350 degrees. Use a fork to prick the skin to let steam escape. Keep it in the oven for at least 45 minutes, and turn it just once.  When you think it’s done, the skin should be blistering a bit, and you should be able to stick a fork into the squash easily.

In the meantime, caramelize your onions in a sauce pan with olive oil and a sprinkling of kosher salt. It will take at least 30 minutes, perhaps longer, at a very low heat to get the onions just right.

Remove from oven, slice once down the middle, and scoop out the seeds/stringy part.  Peel it using a kitchen peeler (if it’s done, the skin should be soft enough that you can almost peel it off with your fingers.)  Cut into very thin slices so you end up with half-moon shapes.

When your pizza crust is ready, dress with extra-virgin olive oil.  You could also try a garlic puree.  I found the simple olive oil to be very nice.

Lay a single layer of the squash slices on the pizza and then add the caramelized onions.  Sprinkle a generous pinch of kosher salt and black pepper, and top with a little shredded cheese. I used mozzarella but I think parmesan would be lovely also.  But whatever you use, don’t overdo it.  Let the taste of the squash and onions shine through. A light layer is perfect.

Bake for 12 minutes at 450, and then broil for another 2.  I also added 2 extra minutes of cooking time off the sheet pan, directly on the rack, in order to let the bottom of the crust crisp up. So tasty!