- 2 tablespoons olive oil, divided
- 1 medium butternut squash, halved, seeded, peeled, and cubed (about 1 1/4 lb/568 g after preparation)
- 2 large red onions, thinly sliced
- kosher salt and freshly ground pepper
- 1 tablespoon balsamic vinegar, plus extra for drizzling
- 1/2 cup CASHEW CHEESE
- 2 big handfuls baby arugula
- Cali’four Foods Pizza Crust
Pre-bake the Cali’flour Crust as instructed in an oven at 375-400 on a vented pizza pan, pizza screen, or on a non-stick cookie sheet lined with parchment paper for 12-14 minutes. Remove from oven and let rest for a minimum of 10 minutes.
Prepare the squash and onions. Heat the oven to 400F and line a baking sheet with parchment. Place the butternut squash on a baking sheet and drizzle 1 tablespoon of the olive oil over it. Use your hands to coat the squash well. Sprinkle the squash with salt and transfer it to the oven. Roast for 30 minutes, or until the squash is golden at the edges and tender. Remove the squash from the oven and set it aside till you’re ready to assemble the pizza.
Heat the remaining tablespoon oil in a large, deep skillet over medium heat. Add the red onions and a generous pinch of salt. Sauté the onions for five minutes over medium heat, then reduce the heat to low. Continue sautéing the onions for another 5-8 minutes, stirring frequently, until they’re greatly reduced in volume and taste very sweet. They should be lightly caramelized. Stir in the tablespoon of balsamic vinegar and set the onions aside.
Spread half of the caramelized onions onto the pizza crust, followed by half of the squash. Finally, dot the pizza with half of the cashew cheese. Wearing long oven mitts, use your peel to transfer the parchment and pizza onto your pizza stone or baking sheet. Alternatively, very carefully transfer the parchment and pizza into your oven.
Bake your pizza for 10 minutes, or until the crust crispy. Top the warm pizza with a handful of fresh baby arugula and another drizzle of balsamic, if you like. Slice and serve!