Main Dish Pizza

Butternut Squash and Caramelized Onion Pizza

Caramelized Onion and Butternut Squash Pizza on Whisk Together-2922

Yippee!!  It is 55 degrees outside, and I have been waiting three months to post this recipe.  The recipe is very Fall flavored and making it in the summer is something weird that only I would do.  SO – here is the Fall pizza of the year.  I based it on my favorite lasagna of all time:  Butternut Squash Lasagna.

This is fun to bring to a pot luck or have on hand for something different.  I grow tired of pepperoni on everything personally.  The flavors of the squash, caramelized onions and sage are simply delicious.

Caramelized Onion and Butternut Squash Pizza on Whisk Together-2927

Need a pizza dough recipe?  Here are my favorites:

100% Whole Wheat Pizza Dough
Dewey’s Copycat Pizza Dough

I have heard from several of you that the Dewey’s Pizza Dough is your new go-to pizza dough recipe.
Now, I know both doughs require a long rise time, but that is how the pros get that delicious yeast-y flavor.  If you are shorter on time, simply increase the amount of yeast.  Or have some extra time?  Make several batches and freeze them!  But remember – when doubling and tripling yeast dough recipes, the yeast does not need to be doubled as well.

Caramelized Onion and Butternut Squash Pizza on Whisk Together-2923

Pair this with a Harvest Salad and enjoy the brisk temperatures!

Make-ahead:  The butternut squash and onion topping can be roasted 1-2 days ahead of time.  Once that step is done, the pizza just needs put together like a standard pizza.

Caramelized Onion and Butternut Squash Pizza on Whisk Together-2925

Butternut Squash and Caramelized Onion Pizza
  • 1 large butternut squash or 2 small/medium size, cut into ½" cubes
  • 1 Tb. olive oil
  • kosher salt
  • 1 yellow onion, halved and sliced
  • 10 sage leaves (if you don't have sage leaves, add 1 teaspoon of dried sage)
  • 2 Tbs. butter
  • 1 cup shredded fontina cheese (mozzarella is suitable substitute)
  • 1 cup shredded mozzarella cheese
  • ¼ cup shredded Parmesan cheese
  • 1 recipe of favorite pizza dough
  • extra sage leaves for decoration
  1. Preheat oven to 425 degrees. Toss the squash with olive oil and a pinch of kosher salt. Do the same with the onion, but keep it separate. Put both on a greased cookie sheet or roasting pan. Roast the onion for about 10-12 minutes and the squash for about 18-20 minutes. You can put these in separate pans or the same. I noticed my onion going brown to almost black after 12 minutes and removed it. The squash is done when you can pierce it easily with a fork.
  2. In a small pot or skillet, heat the butter over medium heat and add the sage leaves once melted. Cook for about 1 minute. Set aside.
  3. Roll out your pizza dough onto a piece of parchment or pizza stone or large bar pan, or pizza stone dusted with a little cornmeal.
  4. Brush the sage butter onto the pizza dough. Add the squash and onion mixture. Sprinkle the cheeses on top.
  5. Bake per the directions of the pizza dough. Mine is about 15 minutes on a hot stone at 425 degrees.
  6. Sprinkle whole sage leaves on top. Serve hot.


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