makes 2 servings
2 pieces plain naan
1 package diced organic butternut squash
1 medium white onion, cut into 1/4" slices
1 tablespoon pine nuts
2 tablespoons goat cheese
olive oil
freshly ground pepper
fine sea salt
dried thyme
dried rosemary
1. Place a baking stone on the middle rack in the oven and preheat to 400 degrees.
2. Heat 2 tablespoons of olive oil in a large sized skillet over medium heat.
3. Add the sliced onions to the skillet. Stir occasionally during the first 15 minutes of cooking. The onions will soften and become translucent.
4. During the next 10 minutes of cooking, stir the onions about every minute or so to prevent them from sticking to the skillet bottom and burning. Add more olive oil if necessary.
5. The caramelized onions are done once the onions are lightly browned; the entire cooking process should take about 25-30 minutes.
6. While the onions are caramelizing, cook the butternut squash according to the manufacturer's instructions.
7. Once the onions are caramelized, add the butternut squash to the skillet. Season with salt, pepper, and dried thyme. Gently stir the mixture.
8. Prep the two pieces of naan (or flatbread) by brushing each with olive oil. Spoon the onion and butternut squash mixture over both slices of naan. Season with dried rosemary. Add the pine nuts and goat cheese over each slice of naan. Drizzle olive oil over both pizzas.
9. Place each pizza on the baking stone and bake for 15-20 minutes, or until the flatbread is lightly browned and the cheese has melted slightly.
10. Remove from the oven and let cool a few minutes before serving.