Roasted Apple, Butternut Squash & Caramelized Onion Pizza

Enjoy this savory pizza all by itself or with mixed fresh greens on the side for a quick and delicious meal. The Garlic White Bean Puree can be prepared up to two days in advanced. The best apples to use are the ones currently in season: honeycrisp, gala, or fuji.


  • 1-1 ½ pounds of your favorite recipe or store-bought pizza dough
  • Garlic White Bean Puree:
  • 1 (15 oz.) can cannellini or other white beans, rinsed and drained
  • ¼ cup olive oil
  • 2 tablespoons water
  • 1 tablespoon lemon juice
  • 2 cloves garlic
  • ½ teaspoon dried thyme
  • 1 teaspoon salt
  • ½ teaspoon black pepper 
  • Pizza Topping:
  • 4 tablespoons olive oil 
  • 1 onion, thinly sliced
  • Salt and pepper
  • 2 cups peeled and cubed (1/2 inch) butternut or other squash
  • 1 cup spinach or other greens such as kale or arugula
  • 1 apple, peeled and thinly sliced


1. Preheat oven to 375 F. In a food processer, combine all of the ingredients for the White Bean Puree and blend until smooth.
2. Over medium heat, sauté the onions in 2 tbs olive oil until soft and lightly caramelized in a large skillet (20-30 minutes). Toss the remaining 2 tbs olive oil with the squash, salt and pepper. Transfer the mixture to a large rimmed baking sheet and roast until the squash is tender (30-35 minutes), turning once or twice. Remove from oven and place aside.
3. Increase the heat to 450 F and brush a large rimmed baking sheet with oil. Stretch the pizza dough to cover she sheet. Spread the puree over the dough, just enough to coat it. On top, arrange the pizza toppings, season with salt and pepper, and lightly brush the edges with oil
4. Bake for 15-20 minutes, or until the crust begins to turn golden. Let cool before slicing. 

Recipe adapted from