Butternut Squash And Red Onion Pizza Recipe 45

Steps:

• In a skillet, heat the olive oil over medium heat. Add the onion and a pinch of salt and cook, stirring often, until browned and caramelized, 30 to 40 minutes. Stir in the sage and cook for 2 more minutes.
• Meanwhile, put a pizza stone in the lowest position in the oven and preheat the oven to 500 degrees F. (If you don't have a pizza stone, you can use a baking sheet.)
• On a piece of parchment on a pizza peel or the back of a baking sheet, flatten out half the dough into a 10-inch round. Top with half of the ricotta, half of the Parmesan, a good pinch of salt and few turns of pepper, half of the onion and half of the squash shavings. Brush the squash with a thin even layer of olive oil and sprinkle with salt and pepper.
• Slide the pizza onto the pizza stone (or heated baking sheet) and bake until the crust and squash are lightly browned, about 8 minutes. Repeat with the rest of the toppings on the other half of the dough.
• While the pizza is baking, toss the arugula with the lemon juice, a pinch of salt and a few turns of pepper.
• Top the pizzas with the arugula salad, additional Parmesan shavings and a sprinkle of crushed red pepper.

Steps:

• Preheat the oven to 425 degrees F.
• Add the squash, shallots, 2 tablespoons olive oil, 1/2 teaspoon salt and red pepper flakes, if using, to a rimmed baking sheet. Toss well to combine and coat in the oil. Roast until the squash is beginning to brown and is cooked through, about 20 minutes. Remove from oven and turn the oven up to 550 degrees F. Position one rack in the top third of the oven and place the second rack in the middle of the oven so it is out of the way.
• Dust a separate rimmed baking sheet lightly with semolina flour. Place the pizza dough on the flour and gently stretch and form the dough into a 12-inch round using your fingertips. Brush or drizzle the dough with the remaining tablespoon oil and sprinkle with the remaining 1/4 teaspoon salt. Tear the mozzarella over the bottom of the crust. Sprinkle the squash mixture over the cheese. Crumble or tear the gorgonzola over the pizza and sprinkle with the walnuts. Place the baking sheet on the very bottom of the oven for 5 minutes. Rotate the pizza to the top rack and bake 10 more minutes. Remove to a cutting board and drizzle with the honey, if using. Slice into wedges and serve warm.

Steps:

• Heat oven to 475 degrees. Lightly coat two large baking sheets with olive oil.
• Peel onions, leaving root ends intact. Cut each onion in half from stem to root. Cut each half into 4 wedges, leaving the root intact so that each wedge holds together. Spread on a baking sheet, sprinkle with salt and pepper and drizzle with oil.
• Put the squash in a large mixing bowl. Add 1/4 cup olive oil, 1 teaspoon salt and about 1/4 teaspoon pepper; toss to coat. Spread on a baking sheet, peel side down (if intact).
• Place both pans in oven and roast for 30 to 40 minutes, until the vegetables have taken on some color and are cooked through. Keep an eye on the onions, as they may cook faster than the squash and need to be removed earlier.
• If using nuts, pour 1 tablespoon oil into a small frying pan and place over medium-low heat. Add nuts and 1/2 teaspoon salt and cook for 2 minutes, stirring often, until the nuts are golden brown and smell toasty. Immediately remove from the heat and dump onto a cutting board to stop the cooking. If using pistachios, chop coarsely when cool enough to handle.
• To make tahini sauce, place tahini in a bowl. Add lemon juice, 1/4 cup water, garlic and 1/4 teaspoon salt. Whisk until sauce is the consistency of honey, adding more water or a tablespoon of olive oil if necessary.
• When the vegetables are cooked, set aside until ready to serve. (The vegetables should be served the same day they are made. They can be served at warm room temperature, or reheated just before serving.)
• To serve, combine vegetables on a large serving platter. If using tahini sauce, drizzle on top. Sprinkle herbs and, if using, nuts on top and serve.

Steps:

• Heat oven to 400ºF.
• Combine first 5 ingredients; spread onto rimmed baking sheet. Bake 15 min.
• Place pizza crust on baking sheet; top with vegetables and cheese.
• Bake 15 min. or until edge of crust is golden brown and cheese is melted. Sprinkle with thyme.

Steps:

• 1.Position racks in the upper and lower thirds of the oven and preheat to 475°. On a parchment-lined rimmed baking sheet, toss the butternut squash with 1 tablespoon olive oil; season with salt and pepper. Roast in the upper third of the oven until golden and slightly softened, about 12 minutes. 2.Meanwhile, in a small bowl, combine the garlic and parsley with 2 tablespoons olive oil; season with salt and pepper. In a large bowl, toss the radicchio and onion with the remaining 1 tablespoon olive oil and season with salt and pepper; add the roasted squash and toss, reserving the baking sheet and discarding the parchment. 3.Line the reserved baking sheet with a clean sheet of parchment. Stretch the dough to fit the baking sheet and smear the garlic mixture on top, leaving a 1/2-inch border. Sprinkle the cheese on top, followed by the squash mixture. Bake in the lower third of the oven until the crust is deep golden, about 15 minutes.

Steps:

• Heat oven to 400°. Heat pizza stone on bottom rack (or use an inverted 11" x 16" cookie sheet, not heated). Toss squash with 1 teaspoon oil, 1/8 teaspoon salt and 1/8 teaspoon pepper. On a baking sheet, cook squash until soft and lightly browned, 25 minutes, stirring halfway through; set aside. In a large skillet over medium-high heat, heat remaining 1 tablespoon oil. Cook onion (season with remaining 1/8 teaspoon salt and 1/8 teaspoon pepper), stirring, until light brown, 10 minutes. Add 2 tablespoons water; cook, stirring, until brown, 5 minutes. Remove from heat. Turn oven up to 450°. Sprinkle flour on a flat surface. Press dough into a 15-inch circle or 10" x 16" rectangle. Top with squash, onion, spinach, cheese and thyme. Dust stone or inverted sheet with cornmeal; place pizza on it. Bake until crust is crispy and cheese melts, 10 to 12 minutes.

Steps:

• Preheat oven to 400 degrees F (205 degrees C). Place sliced onion and squash in a roasting pan. Sprinkle with rosemary, salt, pepper, and 2 tablespoons of the olive oil; toss to coat.
• Bake in the preheated oven for 20 minutes, or until onions are lightly browned and squash is tender; set aside.
• Increase oven temperature to 450 degrees F (230 degrees C). On a floured surface, roll each ball of dough into an 8 inch round. Place the rounds on a baking sheet sprinkled with cornmeal (you may need 2 baking sheets depending on their size). Distribute squash mixture over the two rounds and continue baking for 10 minutes, checking occasionally, or until the crust is firm. Sprinkle with cheese and remaining tablespoon olive oil. Cut into quarters, and serve.