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Winter squash pizza
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Top this deliciously easy-to-make pizza with in-season squash, apple, and arugula to make for a unique and fresh bite of flavour.
YIELDS
2
TO
4
Ingredients
- 1 can white beans, rinsed and drained
- 1/4 cup olive oil
- 1 tablespoon lemon juice
- 2 cloves garlic
- 1 teaspoon fresh thyme
- 1 teaspoon sea salt
- 2 twists black pepper
- 1 tablespoon water for consistency
- 3 tablespoons high quality olive oil
- 1 large onion, thinly sliced
- Salt and freshly ground black pepper, to season
- 2 cups buttercup squash, peeled and cut into 1/2 inch cubes
- 1/2 cup arugula
- 1 matsu apple, peeled and thinly sliced
- 1/2 cup crumbled gorgonzola
- Pizza dough (store-bought)
Directions
- Preheat oven to 375° F.
- Add the garlic, white beans, oil, lemon juice, garlic, thyme, salt, and pepper in a food processor. Add water as needed, and blend until a smooth consistency form. Set aside.
- In a large skillet, heat half the oil over medium-low heat and sauté onions until soft and lightly caramelized, about 15 to 20 minutes. Season generously with salt and pepper.
- While the onions are cooking, toss the remaining two tablespoons of oil with the squash and season with salt and pepper transfer to a baking sheet, and roast until the squash is tender. Rotating the pan in the oven. Remove from oven and set aside. Turn the heat up to 450° F.
- To prepare the pizza, brush a rimmed half the baking tray with oil. Stretch homemade or store-bought pizza dough into a rectangle and fit it into the prepared baking sheet. Spread a layer of the garlic white bean purée evenly over the rolled-out dough. On top of the dough, arrange the arugula, caramelized onions, roasted buttercup squash, sliced apple, and gorgonzola
- Season with salt and pepper, and brush the edges of the crust with olive oil.
- Bake at 450° F for about 15 to 20 minutes, rotating halfway until the crust is golden. Slice and serve. Enjoy!
