Chef Tom Fraker
Acorn Squash Pizza
Acorn Squash Pizza
Rated 5.0 stars by 1 users
Category
Entree
Cuisine
Italian
Servings
8 servings
Prep Time
20 minutes
Cook Time
30 minutes
Ingredients
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1 green Acorn squash from Melissa’s Winter Squash Sampler, sliced very thin or diced small
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12 Cipolline onions, sliced thin
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2 tablespoons unsalted butter
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Organic Grinders, Garden Herb with Sea Salt
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Organic Grinders, Rainbow Peppercorn
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1 Boboli Pizza Shell or your favorite pizza dough recipe
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1 jar of your favorite pasta sauce
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4 cloves organic garlic, roasted and minced
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1 jar Fire Roasted Sweet Red Bell Peppers
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1 cup Parmesan cheese, grated
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1 1/2 cup mozzarella cheese, grated
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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:
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Winter Squash Sampler
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