Butternut Squash Red Onion Pizza Recipes
BUTTERNUT SQUASH, SPINACH AND GOAT CHEESE PIZZA
Provided by Stephanie Clarke
Categories Bake Vegetarian Low Cal Dinner Lunch Goat Cheese Spinach Butternut Squash Fall Healthy Self Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 slices
Number Of Ingredients 11
Steps:
- Heat oven to 400°. Heat pizza stone on bottom rack (or use an inverted 11" x 16" cookie sheet, not heated). Toss squash with 1 teaspoon oil, 1/8 teaspoon salt and 1/8 teaspoon pepper. On a baking sheet, cook squash until soft and lightly browned, 25 minutes, stirring halfway through; set aside. In a large skillet over medium-high heat, heat remaining 1 tablespoon oil. Cook onion (season with remaining 1/8 teaspoon salt and 1/8 teaspoon pepper), stirring, until light brown, 10 minutes. Add 2 tablespoons water; cook, stirring, until brown, 5 minutes. Remove from heat. Turn oven up to 450°. Sprinkle flour on a flat surface. Press dough into a 15-inch circle or 10" x 16" rectangle. Top with squash, onion, spinach, cheese and thyme. Dust stone or inverted sheet with cornmeal; place pizza on it. Bake until crust is crispy and cheese melts, 10 to 12 minutes.
BUTTERNUT SQUASH & RED ONION PIZZA
Bet you've never had a veggie pizza quite like this! Sweet butternut squash pairs beautifully with zippy onion. A coat of melty mozzarella seals the deal.
Provided by My Food and Family
Categories Home
Time 45m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Heat oven to 400ºF.
- Combine first 5 ingredients; spread onto rimmed baking sheet. Bake 15 min.
- Place pizza crust on baking sheet; top with vegetables and cheese.
- Bake 15 min. or until edge of crust is golden brown and cheese is melted. Sprinkle with thyme.
Nutrition Facts : Calories 240, Fat 9 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 420 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 10 g
BUTTERNUT SQUASH-AND-RED ONION PIZZA RECIPE - (4/5)
Provided by GuidingVegan
Number Of Ingredients 9
Steps:
- 1.Position racks in the upper and lower thirds of the oven and preheat to 475°. On a parchment-lined rimmed baking sheet, toss the butternut squash with 1 tablespoon olive oil; season with salt and pepper. Roast in the upper third of the oven until golden and slightly softened, about 12 minutes. 2.Meanwhile, in a small bowl, combine the garlic and parsley with 2 tablespoons olive oil; season with salt and pepper. In a large bowl, toss the radicchio and onion with the remaining 1 tablespoon olive oil and season with salt and pepper; add the roasted squash and toss, reserving the baking sheet and discarding the parchment. 3.Line the reserved baking sheet with a clean sheet of parchment. Stretch the dough to fit the baking sheet and smear the garlic mixture on top, leaving a 1/2-inch border. Sprinkle the cheese on top, followed by the squash mixture. Bake in the lower third of the oven until the crust is deep golden, about 15 minutes.
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- You may use a stand mixer, a food processor or your hands. If you use a processor, use a plastic rather than a metal blade, as the latter will cut through the gluten strands preventing a proper rise. Place all dry ingredients in the appropriate bowl.
- Add water and 1 teaspoon olive oil and beat for 2-3 minutes on medium-low until dough is smooth and elastic; or process just until the dough forms a smooth ball; or knead 5 minutes with oiled hands or until smooth and elastic, but slightly sticky. Do not overbeat/over-knead.
- Pour remaining teaspoon of olive oil into a mixing bowl and spread with your fingers. Place ball of dough into the bowl and move it around to coat the underside and then flip over and do the same to the other side. Cover loosely with a damp kitchen towel and allow to rise until doubled in bulk about 2 hours. While dough rises, prepare other ingredients.
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