Caramelized Onion Pizza with Winter Squash Sauce
  • 3 small squash, split in half and seeds removed
  • olive oil for brushing
  • salt and pepper
  • ½ cup vegetable broth
  • ¼ cup parmesan cheese
  • 2 teaspoons dried sage
  • salt and pepper to taste
  • 6 cups sliced yellow onions
  • 2 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon sugar
  • 2 pizza doughs (homemade or store-bought)
  • 3 cups shredded cheese of your choice (I used Merlot Bellavitano)
  1. Preheat oven to 400. In a shallow baking dish add an inch of water. Place squash cut side up in the baking dish. Brush with olive oil and sprinkle with salt and pepper. Roast in oven for an hour. When cool, scrape out insides with a spoon. Add to food processor with vegetable broth, parmesan cheese, sage, salt and pepper. Process until smooth. Taste and adjust seasoning if necessary.
  2. Heat skillet over medium heat and add oil. When hot add onions. Cook over medium heat for about an hour stirring occasionally. Towards the end add balsamic vinegar and sugar and scrape the bottom of pan to combine everything.
  3. Heat oven to 450 with pizza stone in oven for at least half hour. Roll out dough. Transfer dough to heated pizza stone. Spread squash sauce on dough, top with caramelized onions and sprinkle cheese on top. Cook for 12-15 minutes, until cheese is bubbly and dough crispy. Slice and enjoy!
This recipe makes two pizzas. Leftover squash sauce can be frozen.
Recipe by Vegging at the Shore at