Butternut squash pizzas with rosemary
2 cups of thinly sliced onions
1 cup butternut squash. Should be seeded, sliced and peeled
1 tbsp fresh rosemary, chopped
4 tbsp olive oil
450 grams of pizza crust dough
2 tbsp cornmeal
3 tbsp Parmesan cheese
salt and pepper according to taste
How to make Butternut squash pizzas with rosemary
- Preheat the oven to about 400 degrees F.
- Toss the sliced onion and squash in a roasting pan. Sprinkle pepper, salt, rosemary and 2 tbsp of olive oil. Toss to coat.
- Bake the mixture in the preheated oven for 20 minutes or until the onions are lightly browned.
- Increase the temperature of the oven to about 450 degrees F.
For preparing the dough:
Roll balls of dough onto floured surfaces. Their ideal size should reach about 8 inches. Place these balls on a baking sheet and drizzle cornmeal over them. Here is the important part: distribute the squash mixture you just prepared over and bake for 10 minutes. Do check occasionally to see if the crust is firm enough to pull out. Toss with cheese and olive oil. Cut into bite sized quarters for serving
- Did you know that butternut squash is made by cross breeding hubbard squash and gooseneck squash? It can be grown on vines that have the peculiar shape of an elongated bell.
- Identified primarily because of their quirky shape, butternut squash is native to North America and historians believe that it was originally cultivated in Massachusetts. It is rare and not easily found all around the world.