Butternut Squash Pizzas with Rosemary
In a word - Amazing. Loaded with flavor.
I carmelized red onions with a little bit of balsamic and sugar instead of baking them, and put it on top of the roast squash.
Instead of parm (which I will still try), I used a light (!! - too much would overpower the delicate squash flavor - !!) sprinkling of cheddar and blue cheese. WOW, it kicked it up a notch.
I made this with Trader Joe's whole wheat pizza crust which made 2 9in pizzas, and in the last few minutes of baking, I slid them off the tray and baked it right on the oven rack to get it nice and crispy.
I also added some julienned bresaola - a cured italian meat, like procuitto, except made from beef and not pork. It added a nice bit of salt to the savory, and went great with the blue cheese.
43 users found this review helpful
Oct. 6, 2006