So I told you I was obsessed with butternut squash right now. And if you haven’t tried it on pizza yet, you are MISSING OUT. Although I wouldn’t put it on just any pizza (I made the mistake of putting it on a tomato-based pizza once and I regretted that instantly), butternut squash is best served with a mild, creamy white sauce which balances out the sweetness and brings out its awesome flavor. Speaking of flavor, this pizza has tons of it. Roasted squash + apple cider braised onions + bacon + fresh goat cheese from the Door County Creamery = pure freaking heaven.
I make pizza frequently and always make my own dough–it sounds intimidating but is actually really easy! For a really simple crust, you don’t need to do any hand tossing, just mix, rest, roll and cook!
I should also mention that yesterday was National Pizza Day AND it’s Pizza Friday today so you pretty much have to make this tonight.
- 1 teaspoon white sugar
- 1½ cups warm water
- 1 tablespoon active dry yeast
- 1 tablespoon olive oil
- 1½ cup all-purpose flour
- 1½ cup whole wheat flour (optional)
- 1 medium yellow onion, julienned
- ¼ cup apple cider
- 4 strips of bacon or pancetta
- 1 medium butternut squash, peeled and diced into ½" pieces
- 1 cup mozzarella cheese
- 1 4 oz package of goat cheese/chevre
- 1 tablespoon salted butter
- 1 tablespoon extra virgin olive oil
- 2 tablespoons extra virgin olive oil for pizza topping
- 1 clove garlic, minced
- Salt and pepper to taste
- ¼ chopped parsley for garnish (optional)
- In the bowl of an electric mixer, dissolve sugar in warm water. Sprinkle yeast on top and let stand for about 10 minutes, or until yeast has foamed. Using the dough hook, stir the olive oil and salt into the mixture then slowly mix in flours until the dough comes together. It should be thick enough where it no longer sticks to the sides of the bowl. Remove dough ball and knead on floured surface until pliable. Place ball of dough in an oiled bowl and cover with a warm wet towel for about 30 minutes.
- While dough is resting, preheat oven to 425 degrees. In a medium bowl, toss butternut squash, minced garlic, salt, pepper and olive oil until well combined. Place in a single layer on a baking sheet and bake until golden brown, about 20-25 minutes.
- In a small frying pan, melt butter on medium-high heat. Once warm, add onion and cook for about 1-2 minutes or until onion begins to wilt. Add apple cider 1 tbsp at a time until evaporated and repeat.
- In a separate pan, add bacon over high heat and fry until crisp. Remove from pan and place on paper towel.
- Once butternut squash is golden brown on edges and cooked through, remove from oven. Roll the ball of dough out on a floured surface with a rolling pin until it won't stretch any further. Place on a well-oiled pizza pan (I used a 16" round) and pull to the edges.
- Spread extra virgin olive oil over crust evenly. Top with butternut squash, crumbled bacon, onions, crumbled goat cheese and mozzarella. Top with chopped parsley and a few cranks of black pepper. Bake for about 20 minutes or until crust is crisp and cheese is melted on the top. Serve immediately.