Caramelized Squash Pizza
The filling is equally good on any kind of sturdy bread or on premade pizza rounds. You may roast the vegetables up to two days ahead.
1 ½ lb. winter squash, peeled and sliced very thin
1 large sweet onion such as Maui, Bermuda or Vidalia, sliced very thin
2 tsp. minced fresh rosemary, or 1 tsp. dried
1 tsp. dried crumbled sage
1 ½ tsp. salt
1 ½ tsp. freshly ground coarse black pepper
6 Tbs. olive oil
1 tsp. mashed garlic
2 premade medium-sized pizza rounds
¼ cup grated Parmesan cheese
1 ½ cups crumbled feta cheese
- Preheat oven to 325F.
- Place sliced squash and onion in baking dish, and toss with rosemary, sage, 1 teaspoon salt, 1 teaspoon pepper and 3 tablespoons olive oil to coat. Cover with foil or tight-fitting lid.
- Bake about 1 hour, or until squash is tender and onions begin to caramelize. Remove from oven, and increase temperature to 375F.
- Mix remaining olive oil with remaining salt, pepper and garlic. Brush each pizza with mixture. Sprinkle on Parmesan cheese, and top with caramelized squash and crumbled feta cheese.
- Bake at 375 degrees 15 minutes to heat through. Remove from oven, and serve.