Inspired by one of my favorite pasta dishes-preparation is intermediate, but it is worth all the effort! Low cal squash replaces marinara and mozzarella to create a light and satisfying sauce. Change up toppings - use shrimp instead of chicken, gorgonzola instead of parmesan! Awesome to serve at a late summer/early fall party.

Recipe Ingredients for Butternut Squash Grilled Pizza with Roasted Chicken & Caramelized Onions

3/4	lb. chicken breast, bone-in
1	salt, to taste
1	pepper, to taste
6	tbsp. olive oil, divided
10	oz. cooked butternut squash, pureed
1/2	tsp.red pepper flakes, optional
2	tsp. garlic powder, divided
2	tbsp. parmesan cheese, shredded
2	tsp unsalted butter
2	tbsp. milk
2	large onions, sliced thinly
1	lb. pizza dough
3	tbsp. cornmeal
1	tsp. garlic powder
1/2	cup parmesan cheese, shredded
15	oz. diced tomatoes
2	tbsp. fresh parsley

Recipe Directions for Butternut Squash Grilled Pizza with Roasted Chicken & Caramelized Onions

1. CHICKEN: Preheat oven to 450. Place chicken in roasting pan, pat dry and season with salt, pepper, and 1 Tbsp. olive oil. Roast for 35-45 minutes until juices run clear and internal temp reaches 160. Remove from oven, cover with foil, and let the chicken rest. After 15 minutes, cut the chicken into bite size pieces or shred. Set aside
   
   
2. SAUCE: You can get started on the sauce while the chicken roasts. In a large saucepan, heat 1 Tbsp.olive oil; add red pepper. Stir in 1 tsp. garlic, squash, salt, and pepper and simmer until bubbling. Stir in butter, milk, and 2 Tbsp. parmesan. Remove from heat, cover, and set aside.
   
   
3. CARAMELIZED ONIONS: Now that the sauce is prepared, we need to make the onions. Heat 2 Tbsp. olive oil in a saute pan. When the oil begins to smoke, add the sliced onions and stir to coat with oil. Reduce heat to medium and continue cooking onions- they will begin to turn a dark golden brown and soften. If the onions begin to stick and burn, add a splash of water to deglaze. Cook the onions until they are caramel-colored and sweet. Remove from heat and set aside.
   
   
4. CRUST: Start by heating your outdoor grill or oven to 400. I like to cook this right on the grill. Either way, you need to precook the dough before you add sauce and toppings. Use your favorite fresh pizza dough. Knead the dough out on a floured surface and roll until it is about 1/4" thick. Rub one side of dough with 1 Tbsp. olive oil and sprinkle with half remaining garlic and cornmeal. SELECT ONE OF TWO COOKING METHODS BELOW.
   
   
5. COOK ON THE GRILL: Place the seasoned side of the dough on the grill. While the dough cooks, add remaining garlic and oil to the other side. After about 5 minutes, give it a flip. While the pizza dough continues to grill, ladle the sauce on- use as much or as little as you like. Next add carmelized onions, diced tomatoes, chicken, parsley, and remaining parmesan cheese. Cook until cheese melts, or if you prefer a browner top finish the pizza under a broiler for 5 minutes.
   
   
6. OR COOK IN THE OVEN: Place the seasoned side of the dough on a pizza stone. While the dough cooks, add remaining garlic and oil to the other side. After about 5-8 minutes, give it a flip. Ladle the sauce on- use as much or as little as you like. Next add carmelized onions, diced tomatoes, chicken, parsley, and remaining parmesan cheese. Place back into oven and finish baking until cheese melts, or if you prefer a browner top finish the pizza under a broiler for 5 minutes.
   
   

Categories

Vegetables, Main Dish, Italian, Bake, Grill, Roast, Saute

Health Information

Nutrition Grade 96% confidence

Good points Very high in vitamin A