This Butternut Squash & Caramelized Onion Flatbread Pizza is a cozy, autumn-ready dish that’s perfect for weeknights or for serving as a fall appetizer. Roasted butternut squash and sweet caramelized onions are layered over fresh mozzarella and sage, then finished with a peppery arugula tossed in olive oil and balsamic for brightness.
Flatbread pizzas are a favorite when you want pizza without a thick crust. This recipe is straightforward: roast cubed butternut squash until tender, caramelize thinly sliced onions until deeply golden, then assemble on your preferred flatbread with shredded or sliced fresh mozzarella and sage leaves. Bake briefly until the cheese melts, then top with a quick arugula salad tossed with olive oil and balsamic. The result is a balanced plate of sweet, savory, and peppery flavors.
To make Butternut Squash & Caramelized Onion Flatbread Pizza, you will need:
- butter
- thinly sliced yellow onion
- butternut squash
- olive oil
- salt
- pepper
- fresh mozzarella cheese
- fresh sage leaves
- balsamic vinegar
- arugula
Recipe Tips and Suggestions:
- Make-ahead: Peel and cube the squash, roast it, and store in the refrigerator. Caramelize the onions and shred the cheese ahead of time so assembly is quick.
- Save time by buying pre-cubed butternut squash from the produce section if you prefer not to prep a whole squash.
- Swap cheeses: fontina or gruyère add more depth if you want a stronger, nuttier flavor than mozzarella.
- Serve options: This is great as an easy weeknight meal, or cut into smaller pieces for a fall or holiday appetizer.
- Add protein: Crumbled bacon, pancetta, prosciutto, or cooked chicken can be added for more substance.
- Other toppings: Shaved Brussels sprouts, sautéed mushrooms, or fresh thyme are lovely additions.
This flatbread balances roasted sweetness, caramelized richness, and fresh, peppery greens — a simple yet elegant option for autumn gatherings or a satisfying family dinner.
Butternut Squash & Caramelized Onion Flatbread Pizza
25 minutes
1 hour
1 hour 25 minutes
Ingredients
- 1 large butternut squash; peeled, seeded, and cubed into small pieces
- 4 tablespoons extra virgin olive oil, divided
- salt & pepper
- 2 tablespoons butter
- 1 large yellow onion, thinly sliced
- 1 package flatbread (2 flatbreads)
- 2 cups freshly shredded mozzarella
- 1/4 cup fresh sage leaves
- 3 cups baby arugula
- 1/3 cup balsamic vinegar
Instructions
- Preheat the oven to 425°F. Line a baking sheet with parchment and arrange the cubed squash. Drizzle with 2 tablespoons olive oil, season with salt and pepper, and toss to coat. Roast until tender, about 25–35 minutes. Remove and set aside.
- While the squash roasts, caramelize the onions. Heat a sauté pan over medium heat, melt 2 tablespoons butter, add the sliced onions and a pinch of salt, and cook until soft and golden, stirring occasionally, about 10–15 minutes. Remove from heat.
- Reduce oven temperature to 375°F. Place the flatbreads on a baking sheet. Divide the mozzarella evenly over each flatbread, then top with caramelized onions, sage leaves, and roasted squash. Season lightly with salt.
- Bake until warmed through and the cheese is melted, about 8–12 minutes depending on your oven. Slice as desired.
- Toss the arugula with the remaining 2 tablespoons olive oil, balsamic vinegar, and salt and pepper to taste. Serve the dressed arugula alongside the flatbread or pile a small handful on each slice before serving.
Nutrition Information:
Yield:
4
Serving Size:
1/2 flatbread pizza (out of 2 whole)
Amount Per Serving:
Calories: 417
Total Fat: 28g
Saturated Fat: 11g
Trans Fat: 1g
Unsaturated Fat: 16g
Cholesterol: 43mg
Sodium: 539mg
Carbohydrates: 28g
Fiber: 3g
Sugar: 7g
Protein: 14g
