Butternut Squash, Sage and Slow-Cooked Onion Pizza with Pine Nuts
Inspired by techniques from NYT Cooking.
Sweet roasted squash purée topped with caramelised onions, melted cheese and toasted pine nuts on a crispy crust.
Always check the labels of the products you use.
Method
Unlock all flavours with Premium
This flavour is part of Premium. You can see the ingredients and nutrition; the quantities and the full method are for members.
Premium: $4.99/month or $39.99/year.
Equipment
- pizza stone or large baking tray
- pizza peel (if using a stone)
- large frying pan
- medium bowl
- wire rack
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 433 kcal |
| Protein | 12.6 g |
| Carbohydrate | 63.1 g |
| of which sugars | 5.1 g |
| of which free sugars | 0 g |
| Fat | 14.6 g |
| of which saturates | 3.5 g |
| Fibre | 4.7 g |
| Salt | 1.92 g |
Protein per 100 kcal
2.9 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 4 servings
Dough
- 1 tbsp fine cornmeal or semolina, for dusting
- 450 g pizza dough, shop-bought or homemade, at room temperature
Topping
- 30 ml extra-virgin olive oil
- 2 medium onions, halved and thinly sliced about 300 g
- 180 g butternut squash or pumpkin purée (tinned, or roasted and mashed)
- 2 tsp finely chopped fresh sage
- ¼ tsp ground nutmeg
- 1.5 g fine sea salt or table salt about ¼ tsp
- ¼ tsp ground black pepper
- 45 g parmesan or pecorino romano, finely grated
- 1 tbsp pine nuts
- 1
Preheat. Set the oven to 230 °C with a pizza stone inside for 30 to 45 minutes; if using a baking tray, simply heat the oven and brush it lightly with oil.
- 2
Slow-cook. Heat 30 ml olive oil in a large pan over medium, add the 2 sliced onions, lower the heat and cook gently for 20 to 25 minutes, stirring frequently, until they soften into a deep golden sweetness.
- 3
Blend. Whisk the 180 g squash purée together with 2 tsp chopped sage, ¼ tsp ground nutmeg, ¼ tsp salt and ¼ tsp ground pepper until the mixture becomes completely even.
- 4
Stretch. Dust the pizza peel with cornmeal, use your fingertips to dimple the 450 g dough and gradually turn it at the edges to form a 35 cm circle (or a rough 30 x 18 cm rectangle on the tray).
- 5
Assemble. Spread the squash blend within 1 cm of the rim, layer the softened onions across the surface, then sprinkle 45 g grated cheese and 1 tbsp pine nuts over the top.
- 6
Bake. Slide onto the stone or place the tray in the oven and bake for 16 to 18 minutes until the base turns golden and firm, piercing any large bubbles as they form.
- 7
Rest. Transfer to a rack, rest for 5 minutes, then slice and serve.
Storage
Keep leftovers chilled and eat within 2 days. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
