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Romesco Pizza with Squash and Caramelized Onion Recipe

Looking for an easy Romesco Pizza with Squash and Caramelized Onion recipe? Learn how to make Romesco Pizza with Squash and Caramelized Onion using healthy ingredients.


Submitted by aech

Makes 16 servings



Modified slightly from http://www.theppk.com/2011/08/romesco-pizza-with-caramelized-onions-squash/

Recipe Ingredients for Romesco Pizza with Squash and Caramelized Onion

1 tablespoon olive oil
2 large yellow onions
1 1/2 cups slivered almonds
4 red bell peppers, roasted
1 tablespoon olive oil
7 cloves garlic, minced
1/2 teaspoon dried marjoram
1/2 teaspoon salt
1 tablespoon red wine vinegar
1 teaspoon agave nectar
4 c crookneck squash, thinly sliced

Recipe Directions for Romesco Pizza with Squash and Caramelized Onion

  1. To make the caramelized onions: Preheat a heavy bottomed, preferably cast iron, skillet over low heat. Add the oil and the onions and toss the onions to coat. Cover and cook for 20 minutes, leaving a little gap for steam to escape. Stir occasionally, every 5 minutes or so. Onions should turn a nice mellow amber, but not burn, although a couple of darker spots are fine.

  2. Remove the cover and turn the heat up just a bit, to a medium setting. Stir often for 10 more minutes. Onions should become a darker amber, and some of the moisture should evaporate. Transfer to a bowl until ready to use.

  3. To make the romesco: If your red peppers aren?t already roasted, then do it now. Just place them on a rimmed baking sheet, into a 425 F oven, and turn occasionally. They?re ready when they?re blackened and collapsed, about 20 to 25 minutes. Remove them from oven and immediately place in a paper bag. This will steam the skin off as they cool. Place in the fridge and once cool, remove from bag, peel off skin and remove seeds.

  4. Now toast the almonds. Preheat a large, heavy bottomed pan over medium low heat. Spread the almonds out in a single layer and toast frequently until fragrant and honey brown, 5 to 7 minutes. Transfer almonds to a food processor.

  5. In the same pan over medium high heat, saute onions in olive oil for 5 to 7 minutes with a pinch of salt, until lightly browned. Add garlic, several dashes fresh black pepper, dried marjoram and salt, and saute for 30 seconds more, then turn off the heat.

  6. Now pulse the almonds in the food processor until they?re a finely ground powder. Add the roasted red peppers, the onion mixture and the red wine vinegar and agave nectar. Puree until fairly smooth. Taste for salt, and set aside until ready to use.

  7. To assemble pizza: Preheat oven to 500 F. Roll dough out onto a large, lightly greased pizza pan. Spread a cup or so of romesco sauce onto the pizza. Place squash ribbons artfully over the sauce and drizzle with a little olive oil. Also, brush the crust with olive oil. Place pizza on the bottom of the oven (yes, right on the bottom, no rack required) preferably on a pizza stone, but it?s ok if you don?t have one. Bake for about 10 minutes, or until crust is golden. Remove from oven, top with splotches of caramelized onion, sprinkle on some fresh black pepper if you like, slice and serve.

Categories

Nuts, Vegetables, Main Dish, American, Italian, Bake, Roast, Saute, Vegetarian

Nutrition Facts
Serving Size 107.0g
Amount Per Serving
Calories
95
Calories from Fat
57
% Daily Value*
Total Fat
6.3g
10%
Saturated Fat
0.6g
3%
Trans Fat
0.0g
Cholesterol
0mg
0%
Sodium
183mg
8%
Potassium
246mg
7%
Total Carbohydrates
8.2g
3%
Dietary Fiber
2.7g
11%
Sugars
3.9g
Protein
2.9g
Vitamin A 21% Vitamin C 70%
Calcium 4% Iron 4%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
A
  Good points
  • No cholesterol
  • High in dietary fiber
  • High in manganese
  • High in magnesium
  • High in riboflavin
  • Very high in vitamin A
  • High in vitamin B6
  • Very high in vitamin C
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