Tag Archives: caramelized onions

Roasted Butternut Squash, Caramelized Onion, Prosciutto, and Feta Pizza

I’ve been cooking a ton over the past few weeks, but I’ve been woefully disappointed with what I’ve made. I tried an apple-walnut bread, a cherry clafoutis (finally), pan-fried fish, and various other goodies…and really, nothing has come out with any of the *WOW* that I like to post on here with.

I have, on the other hand, made those walnut chocolate chip cookies three times more.

Last week, I figured it was time to use up some of the goodies that had been sitting around for a while. I found a recipe for a pizza using a bunch of the ingredients we just so happened to have on hand: butternut squash, prosciutto, and feta, in particular. We’d also just picked up some GIANT pizza-sized pita bread at Whole Foods.

Butternut Squash, Caramelized Onion, Prosciutto, and Feta Pizza

Lo and behold, Roasted Butternut Squash, Caramelized Onion, Prosciutto, and Feta Pizza. This recipe was time-consuming–roasting and caramelizing do take a while–but the product was pretty good. I found it much, much better the next day after the flavors had some time to meld.

So for the sake of experimentation, here’s the recipe in the way I used it:

Roasted Butternut Squash, Caramelized Onion, Prosciutto, and Feta Pizza
Adapted from Palate To Pen’s Roasted Butternut Squash, Caramelized Onions and Prosciutto White Pizza.

*You should caramelize the onions and roast the squash at the same time so that they finish together!*

Squash-Onion White Sauce
(This makes twice as much sauce as I needed for two pizzas, so feel free to halve if you want to use half of the squash for something else.)

1 butternut squash, unpeeled, sliced, with seeds scraped out
2 Tbsp butter
1 teaspoon minced garlic
salt and pepper to taste
2 medium onions
6 Tbsp olive oil
Rosemary, fresh or dried, to taste
4 Tbsp butter
4 Tbsp flour
2 cups milk
1/2 cup cheese

Preheat oven to 400 degrees F. Place 1 Tbsp butter, half of garlic, and salt and pepper in each “bowl” part of the squash. Place flesh-side (bowl-side) up on a baking sheet and roast for 45-60 minutes. I scooped out the butter/garlic mix after 45 minutes, set it aside, and flipped the squash flesh-side down for the last 15 minutes.

While squash is roasting, heat oil in a skillet over medium-low heat. Slice onions into spear-like shapes and spread in hot oil. Sprinkle rosemary on top. After onions start to become translucent (about 5 minutes), reduce heat to low. Toss every few minutes for about 45-60 minutes until caramel-colored.

When onions and squash are about 15 minutes from finishing, start preparing white sauce by melting butter over medium heat in a skillet. Add flour and whisk until flour is golden, then reduce heat to low. Slowly whisk in the milk and continue to stir until thickened. Keep warm.

Once squash and onions are finished: scoop squash flesh into blender with reserved butter-garlic mixture, caramelized onions, and white sauce. Pulse until blended.

Prosciutto for topping
You can work on this while waiting for squash/onions.

2 Tbsp oil
1/4 lb prosciutto, sliced into 1-inch pieces

Heat oil over medium heat in a skillet. Add prosciutto in a single layer and fry until brownish-red; flip if necessary. Remove and place on paper towels or paper bags to drain excess oil.

To assemble pizza:

2 pita pizzas or pre-baked doughs
2 cups shredded mozzarella
1/2 cup feta cheese, crumbled
1/2 teaspoon Italian seasoning
Squash-Onion sauce
Prosciutto

Preheat oven to 425 degrees F, then simply spread the sauce on each pita, sprinkle cheese, then add prosciutto and feta. Bake for about 10-15 minutes, until pitas are golden-brown. Remove, let rest for a few minutes, slice, and serve!

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Caramelized Onion and Goat Cheese Flatbreads

Birthdays in middle school were so much easier than they are now. I invited 10 or so girls to my house for pizza, cake, presents, a movie, a sleepover, and breakfast from my mom the next morning before everyone headed home. Now it seems so much more complicated! This year, I finally decided to have a party that would allow me to cook a bunch of delicious food I wouldn’t normally make and then…write about it!

I ordered Martha Stewart’s Entertaining last week. Opening it up made me feel like there were endless possibilities for cooking for my friends, and that suddenly I couldn’t have ENOUGH dinner parties. And so my ideas for the weekend’s food came in a flood.

I decided (after many iterations) on a relatively simple menu of 3 savory appetizers and 4 desserts, balanced to feed vegetarians and non-vegetarians, warm and cold, crunchy and soft, salty and sweet, traditional and non-traditional, picky and adventurous. I’ll be posting those recipes throughout the week.

The first is one of the simplest yet most delicious and impressive-looking. Courtesy of Mike, as always, come these Caramelized Onion and Goat Cheese Flatbreads. I was originally planning to make roasted tomato and goat cheese tarts on puff pastry, like O Pistachio’s Bite-Size Tomato Tarts, but flatbreads are a particular inside-joke with my friend Steph.

Steph’s from Portland, ME, and on a recent trip to the city for a frisbee tournament, she brought me and Mike to the Flatbread Company, a restaurant specializing in flatbreads. She told us it would be like nothing else we’d ever had before. It WAS delicious, but we teased her to no end for framing the flatbreads as the exotic cuisine of Portland. So now, at any opportunity, I like to make these “Portland specialties.” Somehow it never stops being hilarious!

We used pre-made pizza dough from the grocery store to save time, since we were making so many other dishes for the party. It’s so cheap, too–$2 for enough dough for 2 whole pizzas! My only complaint is that it’s difficult to find whole wheat pizza dough, and if I were to make my own I’d definitely make it with WW flour. We bought way too much dough, but extra flatbreads make great sandwiches the next day!

Caramelizing onions is a long process, usually about an hour or so, but it’s really easy if you’re patient, and so worth it. The pictures below show a couple of the steps to caramelization. They cook down to a soft, brown, super-savory treat that matches perfectly with the taste of goat cheese.

For this party, we made 4 flatbreads and cut each into eighths to serve 32 appetizers. You could also serve each flatbread as 1 dinner serving.

Caramelized Onion and Goat Cheese Flatbreads
Serves 4-32, depending on how you cut them!

Olive oil
3 large red onions, cut into spears (see photo)
Salt and pepper
1/2 bag pre-made pizza dough (usually 1 pound)
8 oz goat cheese, cold
Dried (or fresh) parsley

Heat about 1 Tbsp olive oil in your pan, enough to coat the bottom. Add onions and a few pinches of salt. Let the onions caramelize, stirring only occasionally, for about an hour, or until they’re brown and very soft.

To make flatbreads, divide pizza dough into quarters (you’ll get eighths from the whole bag, but we used only half for this particular appetizer). Stretch dough until it is evenly thin and about the size of your grill pan. Lightly brush oil onto the dough and place in a grill pan. Let cook for about 5 minutes, then flip and cook for another 5 minutes. Don’t move the dough once it’s in the pan or you won’t get the grill marks.

Once all of your flatbreads are finished, spread caramelized onions on each. Crumble about 2 oz of goat cheese on each flatbread, then sprinkle parsley over the top. Cut into appropriate portions and serve.