Get the Caramelized Onion and Roasted Butternut Squash Pizza Recipe
No meat? No Problem!
Chris Decker, Founding Pizzaiolo & Partner Truly Pizza
One of my favorite topping categories? Vegetables! I love the versatility, the freshness, the seasonality of it all. It always shakes me up a little when I hear people say they NEED meat on pizza for the flavor. So, that got me thinking, what if the whole pizza was vegetable… not just the toppings. The base, the post bake, like everything.
It’s packed with flavor — some really deep flavors, in fact, thanks to the concentration of the caramelized onion and roasted butternut squash. Not to mention the freshness of the mint, the explosion of brightness with the pomegranate aril (and, also, the pomegranate molasses). Then there’s the richness of the tahini yogurt as the “cheese.” This one is really fun. I hope you enjoy.
Chris Decker is Founding Pizzaiolo & Partner at Truly Pizza, in Dana Point, California. @everythingbutanchovies on Instagram.
- 2 cups butternut squash (diced)
- 2 medium yellow onions, caramelized
- 1 eggplant (cut in to 1” cubes, fried, then salted)
- 1 pomegranate
- Drizzle of pomegranate molasses
- 1 tablespoon tahini
- 8 ounces Greek yogurt
- Mint
- Lemon zest
- For the butternut puree: 2 cups of diced butternut squash
- ¼ cup salted butter
- Cracked black pepper
- For tahini yogurt: 8 ounces whole milk fat plain Greek yogurt
- 1 tablespoon tahini
- Roast squash and butter on a sheet pan at 400 F for 20-30 mins or until fork tender.
- Remove from oven and let cool slightly. Then blend.
- Once squash is completely smooth, add a pinch of black pepper and set aside.
- Mix yogurt and tahini until combined.
- Spread pizza dough to desired size.
- Carefully spoon on the butternut puree and spread with the back of a large spoon.
- Top with caramelized onion and fried zucchini.
- Bake at 550 F for 8-10 minutes.
- Set aside on a baking sheet to cool and pipe on tahini yogurt.
- Then add the pomegranate aril, drizzle with pomegranate molasses, top with mint leaves and lemon zest. Enjoy.
