Onion, Squash, Sage & Nut Pizza
.
Yield
4 servingsPrep
20 minCook
40 minReady
66 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
cornmeal
for dusting the pizza stone (or nonstick spray to coat the baking sheet) |
*
|
| 1 | pound |
pizza shell
prefer whole wheat, prepared, or fresh dough, or frozen dough, thawed |
*
|
| 1 ½ | tablespoons |
olive oil
|
|
| 2 | medium |
yellow onion
halved through the stem, then thinly sliced |
|
| ¾ | cup |
winter squash
purée, if frozen, thawed |
*
|
| 2 | teaspoons |
sage leaves
freshly minced, or 1 teaspoon rubbed sage |
*
|
| ¼ | teaspoon |
nutmeg
freshly grated or pre-ground |
|
| ¼ | teaspoon |
salt
or to taste |
|
| ¼ | teaspoon |
black pepper
freshly ground, or to taste |
|
| 1 ½ | ounces |
Parmesan cheese
|
|
| 1 | tablespoon |
pine nuts
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
cornmeal
for dusting the pizza stone (or nonstick spray to coat the baking sheet) |
*
|
| 453.6 | g |
pizza shell
prefer whole wheat, prepared, or fresh dough, or frozen dough, thawed |
*
|
| 23 | ml |
olive oil
|
|
| 2 | medium |
yellow onion
halved through the stem, then thinly sliced |
|
| 177 | ml |
winter squash
purée, if frozen, thawed |
*
|
| 1E+1 | ml |
sage leaves
freshly minced, or 1 teaspoon rubbed sage |
*
|
| 1.3 | ml |
nutmeg
freshly grated or pre-ground |
|
| 1.3 | ml |
salt
or to taste |
|
| 1.3 | ml |
black pepper
freshly ground, or to taste |
|
| 43.3 | ml/g |
Parmesan cheese
|
|
| 15 | ml |
pine nuts
|
|
Directions
If using a pizza stone, preheat it in the oven at 450℉ (230℃) for 30 to 45 minutes; if using a pizza tray or a large baking sheet, preheat the oven to 450 degrees.
For the crust:
If you’re using fresh dough on a pizza stone, dust a pizza peel lightly with cornmeal.
Add the dough and form it into a large circle by dimpling it with your fingertips.
Pick it up and shape it by slowly turning it by its edge, stretching that edge all the while, until the circle is about 14 inches in diameter.
Set it cornmeal side down on the peel.
To use fresh dough on a pizza tray or a large baking sheet, coat the tray or baking sheet lightly with nonstick spray.
Lay the dough on the baking sheet and dimple it with your fingertips — then pull and press it until it forms a circle about 14 inches in diameter on the pizza tray or a 12-by-7-inch, somewhat irregular rectangle on the baking sheet.
If you’re using a prebaked crust, place it on a cornmeal-dusted pizza peel or on a greased pizza tray or a large baking sheet.
Heat a large skillet over medium heat, then add the oil.
Stir in the onion slices, reduce the heat to very low, and cook, stirring often, until soft, golden and very sweet, 22 to 26 minutes.
Meanwhile, whisk the squash purée, sage, nutmeg, salt and pepper in a medium bowl until uniform.
Spread the mixture evenly over the prepared crust, leaving a ½-inch border at its edge.
Top with the caramelized onions, then sprinkle the finely grated cheese and pine nuts all over the pie.
Transfer the pizza to the very hot stone, or put the tray or baking sheet in the oven.
Bake until the crust is golden and somewhat firm to the touch, perhaps even a little darkened on its bottom, about 17 minutes.
Check fresh dough occasionally to prick any air bubbles that may arise so you’ll have an even crust.
Cool for 5 minutes on a wire rack, if in a pizza ban or baking sheet, cool for 1 minute, then transfer onto a wire rack to maintain the crunchiness of the bottom.
Slice and serve warm.
Make 4 main dish servings or 8 appetizer servings.
