Three words: cider. caramelized. onions. Everyone loves caramelized onions. They take love and care to make - and that investment pays off. My Cider Caramelized Butternut Squash Pizza recipe takes caramelized onions up a notch by simmering the onions in local apple cider. The result is a smoky, tart, cider-infused topping that will make you want to make a double batch and put them on everything. I won't say I haven't done it.
Maybe it's the bacon that grabs your attention in this picture. Or maybe the beautifully roasted butternut squash, or those crispy fried sage leaves. Or the gooey Cabot cheddar cheese. Whatever it is, this pizza is autumn on a crust. All of these ingredients come together to form a pretty complex flavor profile - not bad for some pre-made crust on a weeknight. Did I just say on a weeknight? With all those ingredients? With the cider caramelized onions? HOW??? The secret is meal prep. I'm a big fan of making my life easier during the week, and this recipe is super easy to get started on the night before or on a weekend. You can roast the squash, cook the bacon, fry the sage, and even caramelize your legendary onions beforehand. It took me 15 minutes to go from starting "cooking" to this picture on a weeknight - it's possible. And it's so, so worth it.
This recipe is yet another way of professing my love for Stonefire Authentic Flatbreads. I've already shared my Easy BBQ Chicken Pizza recipe and Pesto Caprese Pizza recipe. They make it so easy to have a fancy, delicious pizza - you can focus on the toppings (like the cider caramelized onions, am I right?) instead of worrying about making time-consuming dough. And to answer the question you've all been wondering: no, I don't work for Stonefire and no, they're not paying me to write three recipes using their products. I just love me some pizza. And some easy, weeknight dinners.
Cider Caramelized Onion & Butternut Squash Pizza
Makes 1 serving
Other Recipes With These Ingredients: Butternut squash: Butternut Squash and Sage Tortellini // Sage: Cider Sage Pork Chops and Butternut Squash and Sage Tortellini // Cider: Cider Sage Pork Chops // Pizza dough/Naan Breads: Easy BBQ Chicken Pizza and Pesto Caprese Pizza
Prep Time: 45 minutes
Cook Time: 10 minutes
Total Time: 55 minutes - but you can do 90% of it of it ahead of time!
- 1/4 cup cubed butternut squash
- 3 slices of bacon
- 1 sprig of sage
- 1/2 yellow onion
- 1 cup of apple cider
- 1/4 cup Cabot cheddar cheese
- Sprinkle of blue cheese
- 1 pre-made pizza/flatbread crust - I recommend any Stonefire Authentic Flatbreads product (read why on the Grocery Guide page)- I always use their Naan for the perfect cooking-for-one size. Note, if you use any of their bigger flatbreads or pizza crust, double the rest of the ingredients to make sure you have enough to cover the pizza. If you want leftovers for lunch, use a Stonefire Flatbread, which is about the perfect size to cut in half and have half for dinner and bring half for lunch the next day!
Dairy Free: Skip the cheese, or choose a vegan cheese.
Gluten Free: Grab a gluten-free pre-made pizza crust, like this crust from Udi's.
Vegetarian: Skip the bacon.
Vegan-Friendly: Combine dairy free & vegetarian recommendations.
AHEAD OF TIME PREP
1. Roast 1/4 cubed butternut squash in the oven, following these instructions. Set aside.
2. Cook 3 slices of bacon - try out the less-mess oven method! Crumble into pieces and set aside.
3. Fry the leaves of 1 sprig of sage in a bit of oil in a pan. Leaves should be crispy, but not burnt. Set aside.
4. Caramelize your onions. Add 1 tablespoon of butter to a pan over low heat. Slice 1/2 yellow onion and add it to the pan. Slowly cook the onions until they become transluscent. After about 5 minutes, add 1/2 cup of cider. Continue to slow cook the onions until the cider is absorbed. Add the other 1/2 cup of cider and cook until cider is absorbed. Set aside.
ASSEMBLE THE PIZZA
5. Preheat the oven to 400°F.
6. Add 1/4 cup Cabot cheddar cheese and a sprinkle of blue cheese onto the pizza.
7. Add 3 slices of cooked bacon, crumbled, the 1/4 cup cubed and roasted butternut squash, cider-caramelized onions, and crispy fried sage leaves to the pizza.
8. Place the pizza in the oven and cook until cheese has melted and ingredients are warmed through, about 10 minutes.
Lunch Tomorrow, Storing, & Extra Ingredients
LUNCH TOMORROW - The awesome thing about both the Stonefire Naan and Stonefire Flatbreads come in 2-packs, which means you can double the recipe and bring one for lunch the next day, too. I usually eat them cold for lunch, but you can also pop them in the microwave at work/school. If you don't want leftovers, buy the Stonefire Pizza Crust, which comes in a single pack.
STORING - If you do have extras, enjoy within 3-4 days due to the bacon. Store in an airtight container in the fridge. You can also store ingredients separately and assemble the day you're going to eat it. You can warm up in the microwave, but to keep them from getting soggy, try reheating in the oven for 5 minutes at 425°F.
EXTRA INGREDIENTS - Use up sage and butternut squash in a creamy sauce for Butternut Squash and Sage Tortellini. Finish off the rest of the sage and cider in my Cider Sage Pork Chops. For the Naan breads, try out another variation: Easy BBQ Chicken Pizza and Pesto Caprese Pizza are easy, quick options for a busy week!
Try two other recipes with Stonefire Naan Flatbreads: BBQ Chicken Pizza and Pesto Caprese Pizza.
Click the photos below for the recipes!
This butternut squash naan bread was inspired by Half Baked Harvest's Sweet N' Spicy Roasted Butternut Squash Pizza w/ Cider Caramelized Onions and Bacon. Major probs for the cider caramelized onions, Tieghan. They're the bomb.com!