- Rating:
- Servings:
- 4
- Difficulty:
- Total Time:
- Recipe By:
- Tom Fraker
Ingredients
- 1 Organic Green Acorn Squash sliced very thin or diced small
- 12 Cipolline Onions sliced thin
- 2 tablespoons Unsalted Butter
- Organic Grinders Garden Herb with Sea Salt
- Organic Grinders Rainbow Peppercorn
- 1 Boboli Pizza Shell or your favorite pizza dough recipe
- 1 jar of your favorite pasta sauce
- 4 cloves Organic Garlic *Roasted and Minced
- 1 jar Fire Roasted Sweet Red Bell Peppers
- 1 cup Parmesan Cheese grated
- 1 1/2 cup Mozzarella Cheese grated or Soy Shreds Mozzarella flavor
- Basil as needed
Directions
Fill a medium size sauce pot with water. Bring to a boil and add the squash. Boil for 2 or 3 minutes to partially cook the squash. Immediately shock the squash in ice water. Meanwhile, melt the butter in a large sauté pan, add the onions and season with salt and pepper. Cook the onions until they achieve a caramel color. Remove from the heat and let cool. Preheat oven to 350°F. Paint the pizza crust with the pasta sauce. Layer the pizza crust with the garlic, bell peppers, squash and onions. Sprinkle the cheese over the pizza. If you are using a pre-cooked pizza dough, bake until warmed through and the cheese is melted. If you are using a fresh dough, cook 15 - 20 minutes or until desired crispness. When full heated/cooked, cut fresh basil into ribbons and sprinkle over the pizza.
