MEmama Posted December 13, 2021 Share Posted December 13, 2021 And you were going to top it with dabs of butternut squash purée, caramelized onions, garlic, and ricotta and mozzarella cheese…what kind of sauce would you use? Does it need one? Quote Link to comment Share on other sites More sharing options...
alisoncooks Posted December 13, 2021 Share Posted December 13, 2021 BBQ sauce, lol. It would probably be fine without any. 1 Quote Link to comment Share on other sites More sharing options...
catz Posted December 13, 2021 Share Posted December 13, 2021 Maybe pesto? Or maybe just brush on good quality olive oil? 4 1 Quote Link to comment Share on other sites More sharing options...
Faith-manor Posted December 13, 2021 Share Posted December 13, 2021 Pesto 1 Quote Link to comment Share on other sites More sharing options...
Katy Posted December 13, 2021 Share Posted December 13, 2021 Pesto, alfredo, or a faux alfredo with greek yogurt, garlic, and Romano cheese. 1 1 Quote Link to comment Share on other sites More sharing options...
TechWife Posted December 13, 2021 Share Posted December 13, 2021 None. The dabs of butternut squash purée will suffice. I can’t imagine pestowith butternut squash, but that’s just me. 🤷♀️ 2 1 Quote Link to comment Share on other sites More sharing options...
MEmama Posted December 13, 2021 Author Share Posted December 13, 2021 Thanks, all! I knew you’d understand the mid-dinner prep panic and be fast with responses! I opted for olive oil this time, and swapped mozzarella for Asiago. It looks promising. The low carb crust I make tends to work out well. 3 Quote Link to comment Share on other sites More sharing options...
AmandaVT Posted December 13, 2021 Share Posted December 13, 2021 I don't think you need one - I agree with @TechWife, pesto and butternut squash seems a little off to me? But it could be amazing. I'd think about brushing the dough w/ olive oil and more garlic, but I like garlic! 1 Quote Link to comment Share on other sites More sharing options...
BronzeTurtle Posted December 13, 2021 Share Posted December 13, 2021 I might try a drizzle of balsamic vinaigrette? maybe? but just on one bite first to see if it was a good flavor combo. 1 Quote Link to comment Share on other sites More sharing options...
MEmama Posted December 13, 2021 Author Share Posted December 13, 2021 2 minutes ago, AmandaVT said: I don't think you need one - I agree with @TechWife, pesto and butternut squash seems a little off to me? But it could be amazing. I'd think about brushing the dough w/ olive oil and more garlic, but I like garlic! I like garlic too, and that’s exactly what I did! 🙂 4 Quote Link to comment Share on other sites More sharing options...
Faith-manor Posted December 13, 2021 Share Posted December 13, 2021 12 minutes ago, MEmama said: I like garlic too, and that’s exactly what I did! 🙂 I am a garlic fiend as well! 1 Quote Link to comment Share on other sites More sharing options...
Carol in Cal. Posted December 13, 2021 Share Posted December 13, 2021 When I used caramelized onion on pizza, it's the main thing on the crust. No sauce. Just slather the onions everywhere, which also coats the crust with olive oil of course (since that is what I cook them in.) Then I dot it with crumbled blue cheese, and a tiny sprinkle of finely minced fresh rosemary. I learned this from the Chez Panisse 'Pasta Pizza and Calzone' cookbook. It's wonderful. 2 Quote Link to comment Share on other sites More sharing options...
importswim Posted December 14, 2021 Share Posted December 14, 2021 Thanks for asking this and for others who are giving their "recipes!" I just got into flatbreads and am always looking for new toppings. Could you spread the puree over the pizza so it's its own sauce? Sounds yummy! 1 Quote Link to comment Share on other sites More sharing options...
Catwoman Posted December 14, 2021 Share Posted December 14, 2021 4 hours ago, MEmama said: And you were going to top it with dabs of butternut squash purée, caramelized onions, garlic, and ricotta and mozzarella cheese…what kind of sauce would you use? Does it need one? In my case, it wouldn't matter because I would be kicked out of my house if I ever put butternut squash puree on a pizza. 😉 2 2 Quote Link to comment Share on other sites More sharing options...
Hilltopmom Posted December 14, 2021 Share Posted December 14, 2021 15 hours ago, MEmama said: Thanks, all! I knew you’d understand the mid-dinner prep panic and be fast with responses! I opted for olive oil this time, and swapped mozzarella for Asiago. It looks promising. The low carb crust I make tends to work out well. Can I have your crust recipe? Pretty please 🙂 Quote Link to comment Share on other sites More sharing options...
MEmama Posted December 14, 2021 Author Share Posted December 14, 2021 1 hour ago, Hilltopmom said: Can I have your crust recipe? Pretty please 🙂 Of course! It’s very simple. Mix together: 1.5 cups almond flour 1 cup shredded mozzarella cheese 1 egg 1/2 teaspoon baking powder 1/4-1/2 cup water I press out the dough (it will be a little sticky but shouldn’t be too wet) onto a silicone baking mat on a half size baking sheet. Bake at 350 ~ 20 minutes (25 or so in my oven) or until slightly crispy. Top as desired and bake however long you like toppings baked. 🙂 1 Quote Link to comment Share on other sites More sharing options...
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