Grilled Butternut Squash and Caramelized Onions Pizza

Surely I can’t give you a nice pizza dough recipe and not follow through with a great idea for toppings, now, can I?

What do you say to Grilled Butternut Squash and Caramelized Onions? Sounds good? Sounds so much better than pepperoni and cheese to me!

To think that I used to not really care for squash. Boy was I missing out!

If you’ve never tried it on a pizza, by all means, go ahead and do it! Along with the caramelized onions and sage, it’s a winning combination. And if you don’t care much for the caramelized onions, it also works great with tomato sauce.

But you know me and tomato sauce. I always have to find a way to take a different route. ;)

Speaking of different route, I think I’ll let the images do the talking tonight, for a change. Yesterday’s post was so long… it’ll give you guys a nice break from my usual giberring ;)

Don’t they say a picture is worth a thousand words?

Let’s hit it!

GRILLED BUTTERNUT SQUASH AND CARAMELIZED ONIONS PIZZA

INGREDIENTS
(for one 10-12 inch pizza)

DOUGH

¼ Whole wheat pizza crust recipe

TOPPINGS

  • 1 large onion, sliced
  • Salt and pepper to taste
  • 125g sliced mushrooms (cooked)
  • 1 thick slice leftover grilled or oven roasted butternut squash*, cut into 1” cubes
  • 100g low fat Mozzarella cheese, grated
  • 1 tbsp fresh sage, chopped

ADD-ONS (AFTER PIZZA IS OUT OF THE OVEN)

  • 20g raw pumpkin seeds
  • 1-2 tbsp fresh sage, chopped

INSTRUCTIONS

*If you don’t have leftover roasted butternut squash (or pumpkin, or any other kind of squash), start by preheating your grill to medium heat, or oven to 400F. Cut the squash into thick slices and remove the seeds and skin. Lightly brush the slices on both sides with olive oil and sprinkle them with salt, pepper and dried oregano. If grilling, place directly on the grill and cook for about 5-8 minutes per side, or until tender, but firm. If baking, place on a baking sheet and bake for about 20 minutes, turning the slices halfway through the cooking process. Cool completely before cutting into cubes.

  1. Preheat oven to 500F.
  2. Heat a little bit of olive oil in a large skillet over medium heat. Add the onions, sprinkle with salt and pepper and cook until very soft and caramelized, about 20-25 minutes. Add a few tablespoons of water from time to time to help deglaze the pan and soften the onion. Always wait until the water has fully evaporated before adding more.
  3. When the onions are done, set them aside and cook the mushrooms (with salt and pepper to taste) over medium high heat until nice and golden. Set aside.
  4. Roll dough into 10-12 inch disc and lay onto a baking sheet. Top with caramelized onions, cooked mushrooms and mozzarella cheese. Add squash cubes and fresh sage.
  5. Bake in the oven for about 10-12 minutes, until cheese is melted and starts to colour on the edge.
  6. Take pizza out of the oven and add pumpkin seeds and additional fresh sage.

 

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Comments

  1. says

    Oh my goodness, are you serious right now?!? Do we have twin telepathy or something?!?! What are the odds to post a similar pizza on the same day!!! Our cravings must be in sync – haha!
    Your pizza looks fabulous!!! I love the idea of grilling the squash and the gooey mozzarella makes me melt…DROOL! :)
    Your pizza dough looks incredible too, like it could be sold at a restaurant! If it wasn’t made with gluten, I would totally make this!

  2. says

    Wow! If this pizza doesn’t convert me into a butternut squash fan, I don’t know what will. This looks delicious! Thank you for sharing.

  3. says

    Looks delicious! Matt and I just had a seasonal special pizza at one of our local favorite pizza joints and it had puree’d roasted pumpkin, carmelized onions and spinach on it. It desperately needed something and we both said it would have been better with chunks of pumpkin instead of puree’d and that it needed some herb component–probably sage! And viola! Here it is! Of course we also would have added proscuitto but this is much healthier and probably less caloric!

    • says

      Ooooh, see, I love the idea of pureed pumkin. This would be a great replacement for tomato sauce. Something to keep in mind for my next pizza recipe. Maybe with pecans and sage, of course, and spinach, or, even better, rapini! That could work!

      Prosciutto would’ve worked beautifully with my butternut squash pizza. Funny, I remember loving it, but I don’t miss it all that much. See, I think pecans would work just as good, and would be much better for me (and wouldn’t require the sacrifice of a poor little piggie ;) )

      Now I’m wondering why I didn’t include pecans on this pizza… I’ll guess have to do it again, with pecans this time!

    • says

      Not sure Kristy… I guess if it doesn’t ring a bell, it’s probably because I haven’t seen it. Which show is it referring to? Love the idea of balsamic reduction. With all the ideas that I am getting now, I think I’m really going to have to revisit that pizza soon! Before squash season is over, at least… ;)

  4. says

    That looks incredible! I’ve been craving a healthy, hearty pizza lately and this one fits the bill! I’ve never even seen squash on pizza (where have I been?), and I love that you completely substitute tomato sauce with onions. Beautiful photos as well!

  5. says

    this looks so delicious… ! your blog and photos are truly lovely, and not to mention your recipes sound super good! glad i found it!

    ^__^

  6. says

    Ooo that looks so good! Can I come over for dinner? I’ve never had pumpkin or squash on my pizza actually but I love the idea with the onions.. Yum!

    • says

      If you come over for dinner, Simone, you do the cooking. Or is it you take the pictures? Or maybe we both cook and then take pictures… Either way, I guess the end result will be the same: we’ll end up eating cold! ;)

      I hope you try squash on your pizza! It’s really yummy!!! :)

    • says

      For real? Thank you so much Lauren. If you didn’t live that far, I’d totally deliver! But it looks like you have everything you need to make your own. If you do try it this weekend, please let me know how you liked it!

  7. Cecília says

    hi !
    I so much want to try this pizza! You mention roasted red pepper sauce, but not in the ingredients… Do you make it yourself? I didn’t read all comments, so I don’t know if you have already answered this question…

    • says

      Ooops! Sorry, my bad! There is no red pepper sauce on that pizza. It was on another one of my pizza recipes and it ended up here thanks to the power of cut and paste. I removed it.

      Thanks for pointing that out!

  8. Shawn says

    I was looking at the recipe for the carmelized onions, do you need to add any sugar to carmelize the onions? Approximately how olive oil do you need to add to the pan. Also, with the mushrooms do you need to add olive oil first before you cook the mushrooms? Thanks.

  9. Shawn says

    Do you need to add sugar to carmelize the onions, and approximately how much olive do you need to add to the pan? Also do you need to add olive oil cook the mushrooms and if so approximatley how much? Thanks.

    • says

      No sugar is needed to caramelize the onion, Shawn. There is enough naturally occurring sugar in the onion to take care of that. As for how much oil, I would say about a tablespoon. And if you feel you need to add more to cook the mushrooms, by all means, add a little more! Hope this helps! :)

Trackbacks

  1. [...] 100g low fat Mozzarella cheese, grated 1 tbsp fresh sage, chopped 1 thick slice leftover grilled or oven roasted butternut squash*, cut into 1” cubes Grilled Butternut Squash and Caramelized Onions Pizza | The Healthy Foodie [...]

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