Butternut Squash, Onions, Spinach and Goat Cheese Pizza
This recipe from Epicurious is a great snack for an Academy Award watching party or a weeknight dinner. Butternut squash is delicious this time of year and early spinach is coming in from warmer southern farms. Feel free to substitute chard or other greens and Yukon potato slices or sweet potatoes for the squash.
Make your own dough, or add one of our ready-to-bake doughs to your Full Circle order. Sprinkle a little goat cheese on top along with a dash of red pepper and parm and you’ve got a delicious meal in minutes.
- 2 cups cubed butternut squash (1/2-inch pieces)
- 1 Tbsp plus 1 tsp olive oil, divided
- Sea salt and freshly ground black pepper
- 1 medium red onion, halved and thinly sliced
- 1/4 cup all-purpose flour
- 1 ball (16 ounces) ready-to-bake pizza dough, at room temperature
- 2 cups chopped fresh baby spinach
- 4 ounces crumbled goat cheese
- 1/2 tsp dried thyme
- 1/2 tsp red peppers
- 1/4 cup grated parmigiano-reggiano
- 2 Tbsp cornmeal
- Preheat oven to 400°. Insert pizza stone on bottom rack (or use an inverted 11" x 16" cookie sheet, not heated) as oven heats to temp. In a large bowl, toss squash with 1 teaspoon oil, season with salt and pepper. On a baking sheet, cook squash until soft and lightly browned, 25 minutes, stirring halfway through; set aside.
- In a large skillet over medium-high heat, heat remaining 1 tablespoon oil. Cook onion, seasoned with salt and pepper, until golden brown, stirring as needed, about 10 minutes. Add 2 tablespoons water or white wine; cook, stirring, until evaporated, 5 minutes. Remove from heat.
- Turn oven up to 450°. Sprinkle flour on a flat surface. Press dough into a 15-inch circle or 10" x 16" rectangle. Drizzle with olive oil and top with roasted squash, caramelized onion, fresh spinach, cheese and thyme. Sprinkle red pepper flakes and parm on top.
- Dust stone or inverted sheet with cornmeal; place pizza on it. Bake until crust is crispy and cheese melts, 10 to 12 minutes.