I’m not going to tell you that I’m just the tiniest bit jealous of Chef Chloe. Nope. Not going to tell you that. Nor will I tell you that I’m a bit peeved, we’ll say, at her fabulous recipes that all make me wonder why I didn’t think of it first. No. I’m going to take the high road here and tell you that this beautiful slice of heaven above is her recipe for a pizza that will basically knock your socks off.
Give it a try. Perhaps you’ll enjoy it with less resentment than me. (I mean that in the best possible way, of course.)
Butternut Squash, Caramelized Onion and Roasted Apple Pizza
Adapted from Chefchloe.com
Recipe advice: start the squash first, get your onions cooking, then make the puree. Assemble your pizzas and bake.
Pizza dough (fresh or homemade)
Garlic-White Bean puree:
one can of white beans, rinsed and drained
1/4 cup olive oil
1 T lemon juice
2 cloves garlic
1/2 t dried thyme
salt and pepper
Blend until smooth. (There will be plenty of this spread. Only use enough to top the pizza. You can use the rest as a spread the next day on sliced baguette, as I did!)
2 T olive oil
1 t sugar
1/4 cup white wine or broth
2 T balsamic vinegar
Slice onions and saute in a pan with olive oil and sugar until browning- about 20 minutes. Add wine or broth and cook until absorbed. Take off heat and add vinegar- stir until syrupy.
Toss diced squash (1/2 inch dice) with olive oil. Bake in 450 oven for about a half hour, turning once or twice, until tender.
Assemble your pizza:
Roll out your dough. Spread on the puree. Top with onions, squash and thinly sliced apple. Bake for about 20 minutes.