2 cups Butternut Squash, cut into ½ inch cubes
2 tbsp Brown Sugar
2 tsp Olive Oil
Salt and Pepper to taste

Caramelized Onions

2 tbsp Olive Oil
2 tbsp Butter
1-2 Sweet Onions, Peeled and thinly sliced


2 tbsp Butter
2 tbsp Flour
1 ½ cups Whole Milk
Pinch of Nutmeg
Salt and Pepper to taste
1 ½ cups Mozzarella Cheese
½ cup Parmigiano Reggiano Cheese
Snipped fresh basil or sage.


1 cup water
4 tsp olive oil
3 cups flour
¾ tsp salt
1 tsp yeast

Mix dry ingredients together.

Stir in olive oil and water. Knead either by hand or with a mixer until dough is smooth.
Cover and let rise until double in size; about 1 hour.

Spread dough to desired size and thickness and lightly toast for 7-10 minutes before adding toppings.

Makes either two 12 inch thin-crust pizzas or one 14 inch thick crust pizza.

Squash prep:

Preheat oven to 350 degrees.
In a medium bowl, toss butternut squash cubes with brown sugar, olive oil , salt and pepper. Place on a small baking sheet. Roast until tender; for about 30-40 minutes at 350 degrees.
Set aside.


While squash is baking, heat oil and melt butter in a pan.
Add onion and sauté until it begins to caramelize. Add a little sugar to help the caramelization along and continue to cook until onion is translucent.
Set aside.

Sauce prep:

Melt butter in a sauce pan. Whisk in flour until smooth. Gradually whisk in the milk, bring to a boil over medium high heat. Reduce heat and simmer until sauce thickens.
Whisk in the nutmeg, salt and pepper.

To assemble pizza:

Preheat oven to 425 degrees.
Spread sauce evenly on top of the lightly toasted crust.
Evenly distribute the caramelized onions over the pizza. Likewise the butternut squash.
Spread even amount of mozzarella and Parmigiano cheeses.
Top with freshly snipped basil or sage.

Bake for 15-20 minutes at 425 degrees or until crust is golden and cheese has melted.

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