Servings: Serves 6
Ingredients
For the Crust:
- 1 box Simple Mills Pizza Dough Almond Flour Mix
- 1 tsp. dried Italian Seasoning
- 2 Tbsp. olive oil
- 2 Tbsp. apple cider vinegar
- 6 Tbsp. water
For the Sauce:
- 1 large yellow onion, thinly sliced
- ½ red bell pepper, thinly sliced
- 2 Tbsp. olive oil or avocado oil
- 4 cloves garlic, minced
- ¼ tsp. salt
- ¼ cup balsamic vinegar
For the Toppings:
- 1 small delicata squash, seeds removed, sliced into ¼ inch-thick ‘moons’
- 2 tsp. olive oil or avocado oil
- 1 medium shallot, thinly sliced
- ½ lb. bulk Italian sausage, cooked and drained
- 2–3 Tbsp. sun-dried tomatoes packed in oil (or soaked in warm water if using dried)
- ¼ cup soft cheese of choice (such as goat cheese or non-dairy alternative)
- Fresh basil
- 2 cups arugula
- 1 tsp. olive oil
- ½ tsp. balsamic vinegar
- Salt and pepper to taste
Instructions
- Preheat oven to 400℉
- While oven preheats, slice onions and red pepper and mine garlic for the sauce.
- Place a large skillet over medium (for cast iron) to medium-high heat (for other pans). Add 2 Tbsp. oil. When oil is hot, add onion and red pepper. Saute for 7-8 minutes then lower heat and add garlic,
- Continue to cook over medium-low heat, stirring occasionally, until vegetables are very soft and onions begin to caramelize (about 30 minutes – don’t worry, you can do this in the ‘background’ while the squash roasts and you prepare the crust).
- Once the onions and peppers are cooking nicely, place the sliced squash and shallots on a rimmed baking sheet lined with parchment paper. Toss with 2 tsp. olive or avocado oil. Roast for 20-25 minutes or until squash is tender and shallots are crispy. Remove from oven and set aside.
- Prepare crust by adding pizza dough mix and Italian seating to a medium bowl. Whisk well to combine. In a measuring cup or small bowl, combine olive oil, water and apple cider vinegar. Add to pizza dough mix and stir until a stiff dough forms.
- Transfer dough to an oiled baking sheet or pizza pan. Using your fingers, gently press dough into a large circle (making it as thick or thin as you like. I use a 14-inch pan similar to this one).
- Poke several holes in the unbaked crust using a form (this will keep it from puffing up when it bakes). Bake in 400℉ oven for 5 minutes. Remove from oven and transfer to a wire rack to cool while you finish making the sauce (Note: Removing the crust from the pan and cooling it on the wire rack will give you a crispier crust than if you allow the crust to cool in the pan)
- Transfer caramelized onions to a food processor. Add ¼ tsp. salt and 3 Tbsp. balsamic vinegar. Puree until smooth, adding additional tablespoon of balsamic vinegar as needed to achieve a saucy consistency.
- To assemble pizza: Spread par-baked crust with sauce. Top with roasted squash, shallots, sausage and sun-dried tomatoes. Bake in 400℉ oven for 7-8 minutes or until toppings are hot and cheese is softened.
- Remove from oven and top with fresh basil. Serve as is or top with arugula tossed with olive oil and balsamic vinegar.
Notes
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Nutrition Information
- Serving Size: 1/6 recipe
- Calories: 633
- Fat: 33 g
- (Sat Fat: 7 g)
- Sodium: 614 mg
- Carbohydrate: 64 g
- (Fiber: 12 g
- Sugar: 27 g)
- Protein: 22 g
- Trans Fat: 0 g