Description
A unique and delicious pizza celebrating the best of fall flavors. A creamy butternut squash base is topped with sweet maple-glazed onions, Boursin cheese, and fresh arugula.
Ingredients
Units
Scale
- 4 Tablespoons (59ml) olive oil (divided)
- 3/4 pound (340g) butternut squash (peeled,seeded and cubed)
- 1 small white onion (thinly sliced)
- 1/4 cup (59ml) apple cider vinegar
- 3 Tablespoons (44ml) maple syrup
- 1/2 teaspoon (2.5ml) crushed red pepper flakes
- Coarse sea salt to taste
- 1 12- to 16 ounce (340-454g) container of pizza dough
- 1 1/2 ounces (43g) cheese
- 1/4 cup (59ml) fully cooked ground turkey (optional)
- Handful of arugula
- Balsamic vinegar
Instructions
- Preheat the oven to 350°F (177°C).
- Heat 2 tablespoons (30 ml) olive oil in a heavy saucepan or Dutch oven over medium-high heat. Add the squash and sauté until tender, 15 to 20 minutes. Remove the squash and set aside.
- Return the saucepan to the stove over medium heat and the remaining 2 tablespoons (30 ml) olive oil. Add the onions and sauté 15 minutes, until light brown. Add the apple cider vinegar and maple syrup and stir every few minutes until thick and reduced, 15 to 30 minutes.
- Add the onion mixture to the squash and mash lightly, leaving some chunks. Add the crushed red pepper flakes and season to taste with coarse sea salt. Set aside.
- Roll the pizza dough out onto a pizza stone or baking sheet in an even layer. Spread the butternut squash mixture evenly across the dough, then sprinkle with the cheese. Add the ground turkey, if desired.
- Bake 15 minutes, until the crust is cooked through.
- Dress with arugula and let wilt, then drizzle with balsamic vinegar before slicing and serving.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Main Course
- Cuisine: American