Chef Tom Fraker
Acorn Squash Pizza
Acorn Squash Pizza
Rated 5.0 stars by 1 users
Category
Entree
Servings
8 servings
Prep Time
20 minutes
Cook Time
30 minutes
Author:
Chef Tom Fraker
Ingredients
-
1 green Acorn squash from Melissa’s Winter Squash Sampler, 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
-
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.
Filed in:
acorn,
Acorn Squash Pizza,
Basil,
bell pepper,
cipolline,
Cipolline Onions,
Entree,
Fire Roasted Bell Pepper,
Fire Roasted Red Bell Pepper,
Fire Roasted Sweet Red Bell Peppers,
garlic,
grinders,
Melissa's Spice Grinders,
onions,
organic,
Organic Bell Peppers,
Organic Garlic,
Organic Green Acorn Squash,
Organic Grinders,
Pizza,
Spice Grinders,
squash,
Winter Squash Sampler
Leave a comment