Roasted Squash, Apple, Spinach, Caramelized Onion Pizza

OLYMPUS DIGITAL CAMERAAnyone who knows me or who reads my blog knows I love pizza. And the thing I love most about pizza is cheese. Sure, my pizza recipes are chock full o’ veggies, my crust is always whole grain (or whole vegetable in the case of cauliflower crust pizza), and overall, healthier than your typical pizzeria grease bomb, but cheese is consistently front and center. Until now.

The basis for this recipe popped up in Friday’s New York Times Cooking email and being it was from one of my favorite vegan chefs, Chloe Coscarelli, it caught my attention. What sealed the deal was everything this pizza called for was already in the fridge or pantry and there would be no need for a stop at the store to make it our Friday-night-after-work-dinner, prepared while enjoying a beginning-of-the-weekend glass of wine. I’ll stop with the hyphenated phrases now.

This pizza has no cheese, but I guarantee, you won’t miss it. The saucy white bean puree provides a tang and richness making cheese unnecessary. Yes, I said that. This cheese-is-the-best-thing-about-pizza person said that (okay, NOW, I’ll stop with the hyphenated phrases).

Experience has taught me to always read comments included after an online recipe and in this case, it brought a suggestion taking the flavors over the top. The idea of drizzling with a balsamic reduction when the pizza comes out of the oven is spot on and that made me think an additional drizzle of good quality olive oil (the kind you reserve for drizzles or dipping, not cooking) would be a great addition as well.

Most of this recipe can be made in advance, so you can eat at a reasonable weeknight time if you plan ahead. The white bean purée can be made up to a couple days in advance, the squash can be roasted the day before, and if you’re doing a homemade pizza crust, your dough will benefit from an overnight slow rise in the fridge. Even the balsamic reduction can be made ahead of time as well, and refrigerated until needed. The result is a hearty, filling, pizza-craving-satisfied meal, and you won’t miss the cheese! Enjoy!
OLYMPUS DIGITAL CAMERA

Roasted Squash, Apple, Spinach, Caramelized Onion Pizza

  • Servings: One 12-inch pizza
  • Print
Based on this NYT Cooking Chloe Coscarelli recipe

Garlic White Bean Purée:
1 (15-ounce) can cannellini or other white beans, rinsed and drained
¼ cup extra-virgin olive oil
1 tablespoon fresh-squeezed lemon juice
1 large or two small cloves garlic, peeled and minced
½ teaspoon dried thyme
3/4 teaspoon sea salt
½ teaspoon freshly ground black pepper
1 to 2 tablespoons water

Pizza:
2 tablespoons extra-virgin olive oil, divided
2 cups butternut squash, peeled and cut into 1/2-inch cubes
1 medium onion, thinly sliced
Sea salt
Freshly ground black pepper
1 cup fresh spinach, chopped
1 apple, diced

Dough:
Pizza dough, preferably whole wheat (store-bought is fine, or make your own)

Drizzles:
Balsamic reduction (in a small saucepan, bring 1 cup balsamic vinegar to a boil, reduce to a simmer and continue simmering until reduced to 1/3 cup. Unused portion can be refrigerated for another use.)
Good tasting olive oil

Preheat oven to 375 degrees F.

Make the Garlic White Bean Purée by blending the beans, oil, lemon juice, garlic, thyme, salt and pepper in a food processor. Add water, as needed, until a smooth consistency forms. Set aside. Can be made up to two days in advance.

Place squash on a rimmed baking sheet and toss with a tablespoon of olive oil and season generously with salt and pepper. Roast for 20-30 minutes until squash is fork-tender, turning once with a spatula. Remove from oven and set aside.

Turn oven heat up to 450 degrees F. Place pizza stone in oven, if using.

While squash is roasting, heat 1 tablespoon olive oil in a skillet over medium heat and sauté onions until soft and lightly caramelized, about 15-20 minutes. Season generously with salt and pepper.

Stretch or roll homemade or store-bought pizza dough into a 12-inch circle. Spread a layer of the garlic white bean purée evenly over the dough. (You will only use about half of the purée—use the rest as a dip for veggies or pita chips.) On top of the dough, arrange the spinach, caramelized onions, roasted butternut squash and diced apple. Season with salt and pepper.

Bake on pizza stone or pizza pan at 450 degrees for about 15 to 20 minutes, rotating halfway through baking time, until the crust is golden. Remove from oven and drizzle pizza with balsamic reduction and good quality olive oil. Slice and serve. Makes one 12-inch pizza.

 

Caramelized Onion and Mushroom Quesadillas with Homemade (or not) Corn Tortillas

OLYMPUS DIGITAL CAMERA
After a weekend of pain from an abscessed tooth and then a soft foods diet the following weekend (because of stiches from a surgical root canal), I’ve finally been able to enjoy eating again. Real food, not mush. Oh, the simple pleasures in life we take for granted!

Ever since I bought my tortilla press last fall, I’ve been wanting to incorporate homemade corn tortillas into a blog post. Looking through the archives, I found more taco recipes than I realized, so that led me in the quesadilla direction instead.

The homemade tortillas are extremely easy and bring a fresh aspect that I’ve never experienced in a corn tortilla before. But by no means do you need to make homemade tortillas to enjoy this recipe. Good quality, fresh store-bought tortillas will work just fine, as will fresh flour tortillas.

Corn tortillas are made with masa harina, which looks similar to corn meal, but is not the same thing. Do not substitute corn meal or regular corn flour—they’re produced from different types of corn and are processed differently and won’t produce the same results.

I’ve seen masa harina in the international section and the baking aisle of large supermarkets in 8 pound bags. Knowing it would probably take me years to use that much, I ordered a 24-oz. bag of Bob’s Red Mill organic masa harina from Amazon. With organic, you can be assured it’s made from non-GMO corn.

OLYMPUS DIGITAL CAMERA

OLYMPUS DIGITAL CAMERA

OLYMPUS DIGITAL CAMERA
OLYMPUS DIGITAL CAMERA
OLYMPUS DIGITAL CAMERA
For a time-saving convenience, I used a pre-shredded bag of slaw (Trader Joe’s organic), but if you have the time, by all means, shred your own. The slaw can be mixed up the day before (I think it tastes even better after a day in the fridge) and the caramelized onions and the mushroom mixture can all be made a day or two ahead of time as well. With all the bold flavors in this recipe, if you choose to go vegan by omitting the cheese, you’ll still have a delicious meal. Enjoy!
OLYMPUS DIGITAL CAMERA

Caramelized Onion and Mushroom Quesadillas with Homemade (or not) Corn Tortillas

Slaw:
One 9 oz. bag pre-shredded coleslaw (green cabbage, red cabbage, carrot), or shred your own

2 scallions, thinly sliced

1 teaspoon celery seed

¼ cup apple cider vinegar

1 tablespoon whole grain mustard

1 tablespoon pure maple syrup

1 tablespoon orange juice, preferably fresh-squeezed

¼ cup extra-virgin olive oil

Salt and freshly ground black pepper, to taste

Whisk together vinegar, mustard, maple syrup and orange juice. Slowly drizzle in olive oil, while whisking, until fully incorporated.

Place coleslaw mixture, scallions, and celery seed in a large bowl and toss to combine. Pour some of the dressing over and mix. Add more dressing as desired (you probably won’t use all of it). Season to taste with salt and pepper. Cover and chill while you make the filling and tortillas, or overnight for even better flavor.

Tortillas:
1 cup masa harina (see my babbling above for more info on masa harina)

Pinch of salt

¾ cup hot, but not boiling water

In a medium mixing bowl, combine the masa harina and salt. Stir in the hot water until combined. Knead with your hands for about a minute. It should feel smooth, but not sticky, and easily form a ball. If dough feels dry and crumbly, add a tablespoon of water. If too sticky, add a tablespoon more masa harina.

Cover the bowl and set aside for about a half hour while you make the filling (recipe below). After the dough has rested and your quesadilla fillings are made, divide dough into 8 pieces and roll each into a ball (they will each be about the size of a ping pong ball).

Cut the sides open of a quart sized zip-lock bag. Open your tortilla press and lay open bag on press. Place a ball of dough in the center of press and fold the other side of the bag over the dough. Close the top of the press over the dough and push down the handle to flatten the ball.

Heat a dry cast iron skillet over medium-high heat. When hot, lift the top half of the bag off the flattened dough and peel the dough off the other layer of plastic and place in the hot pan. Cook a minute or two and flip, cooking another minute or two more. Transfer to a clean tea towel and fold up to close.

Repeat with remaining dough, keeping cooked tortillas wrapped in the tea towel.

Filling:
2 tablespoons extra virgin olive oil, divided

1 large onion, thinly sliced

½ tablespoon brown sugar

2 tablespoons balsamic vinegar

8 oz. cremini (baby portabella) mushrooms, thinly sliced

2 cloves garlic, minced

½ jalapeño pepper, minced (use as many of the seeds you’d like to get desired amount of heat)

Shredded cheese of choice, I used a Swiss/gruyere mixture, or omit cheese for a vegan version

Heat one tablespoon oil in a cast iron or other heavy skillet over medium-low heat. Add onions and cook, stirring occasionally, for about 10 minutes. Stir in brown sugar and cook another minute or two. Add balsamic and cook for another 5 minutes or so, stirring occasionally. Transfer onions to a plate and set aside.

Wipe out pan and place over medium heat and add second tablespoon of olive oil. When hot, add mushrooms and cook for several minutes, until they start releasing a little moisture. Stir in garlic and cook a few more minutes. Add minced jalapeño and cook another couple of minutes. Transfer to a plate and set aside.

To assemble quesadillas, heat a cast iron skillet or grill pan over medium heat, brush with a little olive oil. Top one tortilla with some of the onion mixture, followed by mushroom mixture, and then cheese, if using. Place in pan and cook several minutes (I cover the pan to help the cheese melt). Once cheese is melted and bottom of tortilla is getting a little crisp, place another tortilla on top and press down. Carefully flip quesadilla and cook other side for another several minutes.

Transfer cooked quesadilla to a plate and cut into wedges. Serve topped with chilled coleslaw. Makes 4 quesadillas.