roasted bacon & butternut squash pizza

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i have a growing list of reliable dinner recipes that are easy-fast-good, and these days i am feeling so very proud of it. it’s a collection that’s unique to me, full of ingredients and flavors i love, and that involve prep steps that i find therapeutic – or at the very least fuss-free enough to do on a weeknight. 

lately, that little file folder on my desktop has done wonders for my self-esteem. no matter what terrifying, confusing things i may face in the life outside of my kitchen, i at least know i can pull together some ingredients and make a great meal for myself. it’s one sure way i have of taking care of this fragile heart (and rumbly tummy) of mine.

this pizza recipe became a fast favorite, and an almost immediate addition to that treasured collection. i tend to have mediocre results when i try to make pizza at home. i used to get these limp, overly doughy, salty conglomerations of ingredients, and then i’d feel sad. and then order domino’s. this recipe changed the game for me. the trick, i think, is in turning your oven temp up high and stretching the dough thinner than you think you should. this ensures a crisp and snappy crust and beautifully caramelized toppings—in this case, smoky bacon pieces, cubes of butternut squash, rings of softened onion, and cheese for days.

i’ve made this twice now, and the second time i decided to top it off with some arugula for greenery (it is a new year, after all, and time to eat healthier) and a quick shakeover with our trusty jar of red pepper flakes. what i got was something so close to what i used to order from my favorite little pizza joint downtown – but heaps cheaper and fun to make, to boot. 

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Roasted Bacon and Butternut Squash Pizza
Adapted from Parade Magazine
Makes 4 servings
 
1 tsp. olive oil, or cooking spray
12 oz. diced butternut squash
2 slices thick-cut bacon, sliced crosswise (I used Trader Joe’s uncured apple smoked bacon)
½ medium red onion, sliced
Cornmeal, for sprinkling 
1 lb. pizza dough
6 oz. mozzarella, cubed
¼ cup Parmesan, finely grated
Crushed red pepper, for sprinkling (optional)
About 3 oz. baby arugula, for serving (optional)
Aged balsamic vinegar, for drizzling (or regular balsamic, simmered until thick) 

  1. Preheat oven to 400°F.
  2. Lightly coat a roasting pan or heavy baking sheet with oil or cooking spray, then scatter with butternut squash, bacon, and red onion. Roast 25 minutes, tossing ingredients around once or twice so they brown evenly on all sides. Remove from oven and increase temperature to highest setting, usually 500°F to 550°F.
  3. Sprinkle a large (12-by-17-inch) baking sheet lightly with cornmeal. Stretch dough roughly over baking sheet; no need to form a perfect rectangle. Scrape roasted vegetable and bacon mixture over dough. Scatter with mozzarella and Parmesan. Bake until browned, about 15 minutes. Sprinkle with crushed red pepper and top with arugula, if using, and drizzle with balsamic vinegar to serve.
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