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Harvest Butternut Squash, Bacon and Spinach Cheese Pizza

Posted Oct 22 2012 7:27pm
Butternut Squash, Bacon and Spinach Cheese Pizza
Yield: Makes 8 slices

2 cups cubed butternut squash (1/2-inch pieces)
1 tbsp plus 1 tsp olive oil, divided
1/4 tsp salt
1/4 tsp freshly ground black pepper
1 small red onion, halved and thinly sliced
1/4 cup all-purpose flour
1 ball (16 ounces) store-bought whole-wheat pizza dough, at room temperature
2 cups chopped fresh baby spinach
4 oz fontina cheese, shredded
2 ounces crumbled goat cheese
6 slices of bacon, cooked and crumbled
1/2 tsp dried thyme
2 tbsp cornmeal

Heat oven to 400° and put pizza stone on bottom rack (Heating stone with the oven keeps the dough from sicking). Toss squash with 1 tsp oil, salt and pepper. On a baking sheet, cook squash until soft and lightly browned, 25 minutes, stirring halfway through; set aside. In a large skillet over medium-high heat, heat remaining 1 tbsp oil. Cook onion (season with salt and pepper), stirring, until light brown. Remove from heat. 

Turn oven up to 450°. Sprinkle flour on a flat surface. Press dough into a 15-inch circle or 10" x 16" rectangle. Top with squash, onion, spinach, bacon both cheeses and thyme. Dust stone (or inverted sheet) with cornmeal; place pizza on it and bake until crust is crispy and cheese melts, 10 to 12 minutes.
Photos by A Healthy Jalapeño
Recipe adopted by  Epicurious  

I am so excited to be back! My camera-baby is in the repair shop for shutter problems so please excuse my photos for the time being but I promise I will do my best to bring everything back to speed soon. 
I guess I will just have to make this recipe again, yay! :)

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