BUTTERNUT SQUASH, CARAMELIZED ONION, & APPLE PIZZA
SERVES 4 PORTIONS
FOR THE ROASTED SQUASH
2 cups (1/2-inch) cubes peeled butternut squash
2 tbsp. olive oil
Sea salt
Freshly ground black pepper
FOR THE TOPPING
2 tbsp. olive oil
1 onion, thinly sliced
Sea salt
Freshly ground black pepper
1 apple, peeled and thinly sliced
5 oz (142g) baby spinach
FOR THE GARLIC WHITE BEAN PUREE
1 (15oz / 425g) can cannellini or other white beans, rinsed and drained
1/4 cup olive oil, plus extra for brushing and drizzling
1 tbsp. lemon juice
2 garlic cloves
1/2 tsp. dried thyme
1 tsp. sea salt
1/2 tsp. freshly ground black pepper
1 to 2 tbsp. water
1 tbsp. cornmeal
1 oz (30g) pizza dough
NUTRITIONAL VALUES
Calories: 1205kcal
Fat: 61.6g (12.5g S.Fat)
Carbs: 137.2g
Protein: 34.4g
Sugar: 11.8g
Sodium: 959mg
METHOD
FOR THE ROASTED SQUASH
Preheat the oven to 200°C/400°F. Toss butternut squash with oil on a large, rimmed baking sheet. Roast for 30 to 35 minutes, or until very tender when pierced with a fork, seasoning with salt and pepper. Set aside after removing from the oven.
FOR THE TOPPING
2 tablespoons oil in a large skillet over medium-high heat, sauté onion until soft and lightly caramelized, about 20 minutes. As needed, adjust the heat. Season with salt and pepper to taste. Cook for 5 to 7 minutes, or until the apple is soft, adding more oil as needed. Cook until the spinach is wilted.
In a food processor, combine the beans, oil, lemon juice, garlic, thyme, salt, and pepper, and process until completely smooth. As needed, add more water.
Preheat the oven to 230°C/450°F. Brush a large baking sheet (approximately 9 x 13 inches) lightly with oil.
Cornmeal should be sprinkled on the baking sheet. Roll or stretch the dough into a large rectangle on a lightly floured surface. Brush it with oil and place it on the baking sheet.
Spread a thin layer of puree evenly over the dough, then arrange the squash and toppings on top. Drizzle with oil and season with salt and pepper.
Bake for 15 to 20 minutes, rotating halfway through, or until the edges are golden. Allow to cool for a few minutes before slicing.
In a food processor, combine the beans, oil, lemon juice, garlic, thyme, salt, and pepper, and process until completely smooth. As needed, add more water.
Preheat the oven to 230°C/450°F. Brush a large baking sheet (approximately 9 x 13 inches) lightly with oil.
Cornmeal should be sprinkled on the baking sheet. Roll or stretch the dough into a large rectangle on a lightly floured surface. Brush it with oil and place it on the baking sheet.
Spread a thin layer of puree evenly over the dough, then arrange the squash and toppings on top. Drizzle with oil and season with salt and pepper.
Bake for 15 to 20 minutes, rotating halfway through, or until the edges are golden. Allow to cool for a few minutes before slicing.
