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It’s fall and it’s raining…again. I thought these depressing days weren’t supposed to come into play until January. I’m sitting in the kitchen trying to enjoy a little trash tv and email all our nonprofits back and the rain is really just brining me down. I decided the only thing that would perk this day up is some good ole’ American cuisine: pizza and beer. Sometimes it seems like the only logically dinner to finish a day is the perfect combination of pizza and beer.
I’m currently running a company I worked 10months to build, rebuilding my portfolio, job searching (2 full time jobs to me just sounds like more vacations), trying to keep this blog alive, and planning to move from one coast to the other. No tonight will not look like sit ups and plucking my eyebrow; no I will not answer your emails and update the website. Tonight I will unzip my pants (just kidding I’m in yogas) catch up on every show ever, eat half this pizza and enjoy the Irish delight that is Guinness. You with me? Good, now let’s go throw on some flannel, start talking like Spicoli and be non gluten-free together.
Find just this Guinness Caramelized Onions recipe here!
::WHAT YOU’LL NEED::
1 Pillsbury Roll out Pizza Dough
1 tbsp olive oil
1 butternut squash cubed
3 tbsp Guinness beer
salt and pepper
1/2 tsp chopped garlic
1/2 cup sharp cheddar
1/2 cup Dubliner Kerrygold natural cheese
1/4 cup Smoked Gouda
fresh sage leaves
2 large yellow onions
1 tbsp butter
1 tbsp brown sugar
Preheat oven to 350 degrees. On a large cookie sheet roll out pizza dough and drizzle with 1 tsp olive oil. Bake for 10 minutes or until just lightly golden and set aside to cool.
Cube butternut squash and drizzle with 1 tbsp olive oil, Guinness and salt and pepper, about 1/4 tsp each. Bake for 25 minutes, tossing half way through.
While the squash is baking, slice your onions in half then into 1/4 inch thick slices and melt butter and olive oil together in a medium sized skillet over medium heat.
Add brown sugar and as soon as it starts to make bubbles, should only be a minute, toss in onions. Pour in Guinness and toss onions until coated.
Turn heat down to low and let simmer, tossing every little while, for about 40 minutes. Onions are done when they’re clear and dark in color.
Smear onions over cooked pizza crust. Then sprinkle fresh garlic over top. Add the 3 cheeses as much or as little as desired. Top with butternut squash and place back in the oven about 6 minutes or until cheese is melted.
Remove pizza and top with fresh sage leaves. Enjoy!
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