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Brussel Sprout and Butternut Squash Pizza with Caramelized Onions

Donna Castellano MS, RDN

Ingredients
  

  • 2 cups chopped butternut squash
  • 2 cups brussels sprouts quartered
  • 1 multigrain or whole wheat pizza dough store bought or homemade left out of refrigerator and covered with a damp cloth for at least 2 hours.
  • 1 large onion or 2 small
  • ¼ cup balsamic vinegar
  • 4-6 oz. crumbled goat cheese
  • extra virgin olive oil 1 tablespoon for veggies, 2 tablespoon for making caramelized onions + more for oiling pan
  • coarse salt
  • pepper
  • freshly chopped herbs sage, thyme, rosemary are all great

Instructions
 

  • Preheat oven to 450 F
  • In meantime, prepare veggies for roasting by lightly tossing them on a roasting pan with a bit of salt, pepper and olive oil.
  • Roast for 25-30 or until golden and fork tender.
  • Prepare the onions while veggies are roasting by heating olive oil in a medium size stainless steel skillet over medium heat.
  • Toss in onions, olive oil and a pinch of salt and cook for about 5 minutes.
  • To the onions, add balsamic vinegar and sauté until vinegar has reduced down and onions have turned soft and golden brown about 10-15 more minutes.
  • Set cooked vegetables and caramelized onions aside and over with aluminum foil (keep the oven on and at same temperature for cooking pizza dough).
  • Lightly oil a pizza or roasting pan.
  • Roll out pizza dough and place onto pan and bake until crust is golden brown about 20-25 minutes.
  • Layer the onions, then vegetables then goat cheese on top of cooked dough.
  • Top with freshly chopped herbs.
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