Apple, Feta, and Delicata Squash Pizza (Kitchen Sink Pizza)
- Yield: 1 pie 1x
- Category: Main Dish
- Method: Oven
Ingredients
Scale
- 1/4 c. pine nuts
- 1 delicata squash
- 1 T. olive oil
- Fresh ground pepper
- 1 T. brown sugar
- Pie crust
- Cornmeal
- 1 onion
- 1 T. brown sugar
- 1 T. olive oil
- 8 oz. pizza sauce
- 1/2 c. shredded mozzarella cheese
- 1 apple, cored and sliced thinly
- 1/2 c. feta cheese
- 1/4 c. fresh or 1 tsp. dried parsley
Instructions
- Toast the pine nuts on a baking sheet in your oven at 375F for 7-10 minutes. They should be lightly brown, but keep an eye on them because the distance from toasted to charred is very short. As soon as they are done, slide them off the sheet into a bowl. Turn the oven up to 425F.
- If using a pizza stone, place it in the oven at this time to preheat.
- Seed and slice up your delicata squash into 1/2 inch crescents. Toss with a tablespoon of olive oil, one tablespoon of brown sugar and a few turns of fresh ground pepper. Spread on the baking sheet from step 1 and roast for 10-15 minutes, until soft.
- Slice your onion lengthwise into thin slices. Sautee over medium heat with one tablespoon of olive oil and one tablespoon of brown sugar until caramelized, about 15 minutes.
- Roll/press out your pizza crust on a counter dusted with cornmeal until it is fairly thin. Repair any uneven parts by pinching the surrounding crust together.
- Spread 8 oz. of pizza sauce over crust.
- Sprinkle with 1/2 c. mozzarella cheese, then delicata squash, caramelized onions, apple slices, and pine nuts.
- Sprinkle with 1/2 c. crumbled feta cheese and parsley
- Bake at 475F for 8-10 minutes, until crust is lightly browned.