Caramelized Onion & Squash Pizza

Jan 15, 2014

Caramelized Onion & Squash Pizza

Caramelized Onion & Squash Pizza

Cheryl Wixson
This pizza is a snap to make with prepared pizza dough from the supermarket. Use either squash puree or roasted squash wedges. For the carnivore, bacon bits or sausage piece would be delicious.
Servings 3


  • 1 package (20) ounces whole-wheat pizza dough
  • 2 tablespoons extra-virgin olive oil
  • 1 cups squash puree or roasted squash chunks
  • 2 cups caramelized onions
  • 1 cup grated Parmesan or Asiago cheese
  • chopped fresh rosemary
  • corn meal for dusting pizza pans


  • Preheat the oven to 450 degrees. Sprinkle 2 – 12 inch pizza pans with cornmeal.
  • Divide the dough into 2 sections. On a lightly floured surface, roll out each piece of dough to a 12 inch circle. Gently transfer the dough to the pizza pans. Brush the surface lightly with olive oil. Spread or sprinkle the squash over the pizza. Spread the caramelized onions evenly over the top. Sprinkle the cheese and rosemary. Bake until the crust is golden and the cheese is bubbly. Cut each pizza into 6 wedges and serve. Each pizza serves three people.

Cheryl's Notes

Nutritional analysis per serving: 404 calories, 63 grams carbohydrates, 15 grams protein, 13 grams fat, (0 grams trans fat), 710 mg. sodium, 8 grams fiber.
Caramelizing onions, a process of slowly cooking them in olive oil or butter until they are richly browned, is a relatively simple way to pull out delicious flavors from a very basic ingredient. Start by using a wide, thick-bottomed sauté pan or fry pan for maximum contact with the onions. Add some olive oil and a touch of butter (about one teaspoon per onion), and heat the pan over medium high heat until it starts to shine. Add the onion slices and stir to coat.

As you cook the onions, stir them frequently to prevent them from burning or drying out. If necessary, reduce the heat to medium low. After about 10 minutes, the onions will have softened, and the natural sugars will start to convert. Sprinkle with a little salt and some sugar, and continue to cook, stirring. There is no set time or method here, most folks get into a rhythm of stirring and scraping the pan, perhaps adding a touch of water, until the onions become a rich, browned color.

Five good-sized onions yield about 2 cups of caramelized onions, which will store quite well in a jar in the refrigerator. These melt-in-your-mouth treats are a delicious addition topping a burger or steak. I use them as a base for French Onion soup, or add them to sour cream to make a delectable, rich dip. Be creative! Add them to sauces and stews, make them into tarts. Our family favorite is to add them to pizza; the smoky, sweet flavor is a perfect match for winter squash on a Caramelized Onion and Squash Pizza.


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