Chloe Coscarelli’s Squash, Apple & Caramelized Onion Pizza

A healthy pizza? Could it be?! Yes! Vegan food chef Chloe Coscarelli shares her recipe for Squash, Apple and Caramelized Onion Pizza, from her book Chloe’s Vegan Italian Kitchen. Learn to make this veg-tastic pizza at home!

Butternut Squash, Apple, and Caramelized Onion Pizza
Serves 4


For the squash:
2 cups peeled, ½-inch cubed butternut squash
2 tablespoons olive oil
Sea Salt
Freshly ground black pepper

For the garlic-white bean puree:
1 (15-ounce)can cannellini or other white beans, rinsed and drained
¼ cup olive oil
2 cloves garlic
1 tablespoon freshly squeezed lemon juice
½ teaspoon dried thyme
1 teaspoon sea salt
½ teaspoon freshly ground black pepper

For the topping:
2 tablespoons olive oil
1 onion, thinly sliced
Sea salt
Freshly ground black pepper
1 apple, peeled and thinly sliced
5 ounces baby spinach

For the pizza:
Olive oil
1 tablespoon cornmeal
All-purpose flour, for work surface
1 pound pizza dough


1. Make the squash: Preheat oven to 400 degrees. Spread butternut squash on a large rimmed baking sheet and toss with olive oil. Season with salt and roast for 30 to 35 minutes, until very tender when pierced with a fork. Remove from oven and set aside.

2. Make the garlic-white bean puree: Place beans, olive oil, garlic, lemon juice, and thyme in the bowl of a food processor; season with salt and pepper. With the motor running, add 1 to 2 tablespoons water and process until smooth. Set aside.

3. Make the topping: In a large skillet, heat oil over medium-high heat. Add onions and cook, stirring, until soft and lightly caramelized, about 20 minutes, adjusting heat as necessary; season with salt and pepper. Add apples and cook until soft, 5 to 7 minutes. Add spinach and cook until wilted, about 1 minute.

4. Make the pizza: Preheat oven to 450 degrees. Lightly brush a large baking sheet with olive oil and sprinkle with cornmeal. Lightly flour work surface and roll out or stretch dough into a large rectangle. Place on baking sheet and brush with olive oil.

5. Spread a thin layer of the garlic-white bean puree evenly over the dough, using just enough to coat and saving any remaining puree for another use. Top with reserved roasted squash and topping mixture. Season with salt and pepper and drizzle with olive oil.

6. Transfer baking sheet to oven and bake until edges are golden, 15 to 20 minutes, rotating baking sheet about halfway through cooking time. Let cool slightly before slicing. Serve.

Want more delicious vegan recipes, including Chloe’s famous Vegan Thin Mints recipe? Head to Chloe’s website