Pizza… Butternut Squash, Portobello Mushroom, Caramelized Onion and Hazelnut . These may seem like unlikely toppings for a pizza, but the combination is pure heaven, and it will make you feel like you’re eating something truly gourmet.
1½ lbs (680 g) whole wheat pizza dough (store bought or make your own) at room temperature
½ butternut squash, about 1½ lbs (680 g), seeds scooped out
2 tsp (10 ml) extra virgin olive oil, divided
1 small clove garlic, chopped
1 tsp (5 ml) fresh thyme
Pinch freshly grated nutmeg
1 large yellow onion, halved and thinly sliced
¼ tsp (1.25 ml) herbes de Provence
2 Portobello mushrooms, stemmed, halved and sliced into ¼-inch thick pieces
½ cup (120 ml) Yogurt Cheese
¼ cup (60 ml) hazelnuts or filberts, coarsely chopped
Eat-Clean Cooking Spray
Pinch each sea salt and freshly ground black pepper
Whole wheat flour or cornmeal, for dusting the pizza stone or baking sheet
- Preheat oven to 425⁰F (215⁰C).
- Spray flesh of squash with Eat-Clean Cooking Spray and place flesh side down on a baking sheet. Bake until tender when pierced with a skewer, about 40 minutes.
- Remove and let cool until comfortable to handle. Scoop squash from skin and transfer to a food processor.
- Add 1 tsp (5 ml) olive oil, garlic, thyme, nutmeg and a pinch of salt and pepper. Blend until smooth.
- Heat 1 tsp (5 ml) olive oil in a large skillet on medium high. Add onion and herbes de Provence. Cook until onions are starting to brown, about 3 minutes. Reduce heat to medium low and continue to cook, stirring occasionally, until thoroughly caramelized, 20 to 25 minutes. Remove from heat.
- Heat a large skillet on medium and spray with Eat-Clean Cooking Spray. Add Portobello mushrooms in a single layer, spray tops with a little Eat-Clean Cooking Spray, and cook, stirring rarely, until soft and golden brown, 3 to 5 minutes. Season with a pinch of salt and pepper and remove from heat.
- Stretch, roll out or toss the pizza dough into a shape that will cover a 15- or 16-inch pizza stone or round or large rectangular baking sheet. Sprinkle pizza stone or baking sheet with a little flour or cornmeal to prevent dough from sticking, and stretch dough over top. Spread squash purée onto dough, leaving ½-inch of crust at the edge. Top with mushrooms and caramelized onions. Dollop with yogurt cheese, and sprinkle with hazelnuts.
- Place pizza in oven and bake until crust is golden brown at the edges, and pizza is cooked through, 15 to 20 minutes.
Transfer to a cutting board to cut into slices and serve.