PIZZA WITH ROASTED SQUASH, CARAMELIZED ONIONS, AND APPLES

I discovered this recipe from The New York Times a few months back, and was so thrilled about it. I liked the idea of a “fancy pizza” with something other than tomato sauce, and I couldn’t wait to try it out. For me, it was love at first bite. There are so many delicious textures and flavors working together here, and it’s way healthier than normal pizza! My husband, however, who tends not to enjoy sweet things on traditionally savory foods, is not the biggest fan. So basically, if this pizza sounds good to you, you’ll probably love it. I highly recommend it if you’re into the idea of this flavor combination! I didn’t include a recipe for the pizza dough here, because honestly, I didn’t like the recipe I tried. You can buy a pre-made pizza dough, or look up a recipe for one!

Another note, this recipe is developed to be vegan. In the hopes of enticing my husband to like it a little more, I added proscuitto and some shaved parmesan, which were delicious additions. But I’ve made it both ways, and it’s also so good when kept vegan. Whatever floats your boat!

Ingredients:

Garlic White Bean Purèe

• 1 (15-ounce) can cannellini or other white beans, rinsed and drained
• 1/4 olive oil
• 1 tbsp lemon juice
• 2 cloves garlic
• 1/2 tsp dried thyme (or 1 tsp fresh)
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1-2 tbsp water

Pizza

• 1 whole-wheat pizza dough (I love the pre-made one from Trader Joe’s, or you can make your own)
• 4 tbsp olive oil
• 1 large yellow onion, thinly sliced
• Sea or kosher salt
• Freshly ground black pepper
• 2 cups butternut squash, peeled and cut into 1/2-inch cubes (buy the pre-cubed kind if you can find it!)
• 1/2 c fresh baby spinach
• 1 apple, peeled and thinly sliced
• Proscuitto, if desired
• Parmesan shavings, if desired

Method:

1. Preheat oven to 400º. Make garlic and white bean purée by blending beans, oil, lemon juice, garlic, thyme, salt, and pepper, in food processor or high-powered blender. Add water as needed until you reach a smooth consistency. Set aside.*
2. In large skillet, heat 2 tbsp oil over medium-low heat, and sauté onions until soft and lightly caramelized, about fifteen minutes. Lower heat if onions are cooking too quickly.
3. While onions cook, toss squash with remaining oil, and salt and pepper generously. Place squash on a large rimmed baking sheet and roast about 20 minutes, or until soft, turning once with a spatula.* Remove from oven and increase heat to 450º.
4. Prepare pizza. Spray 9×13 rimmed baking sheet (or round pizza pan) with oil. Stretch pizza dough to fit it into prepared baking sheet.
5. Spread layer of garlic white bean purée over dough (I only used about half the purée and froze the rest for another time). On top of dough and purée, arrange prosciutto (if using), spinach, onions, squash, and apple slices. Season with salt and pepper, and brush edges of crust with olive oil.
6. Bake at 450º for 15-20 minutes, rotating midway, until crust is golden. Remove from oven and top with parmesan shavings, if using.

NOTES:

• Most of the components can be made in advance and refrigerated. Roast squash, caramelize onions, and make the purée ahead of time for a much quicker assembly.