Acorn Squash Pizza
By Chef Tom Fraker


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


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.

Makes 8 servings.