Butternut pizza (not foolproof)

4 servings

Ingredients

• 1 pizza dough (so half that recipe)
• 1/3 cup + 2 tbsp olive oil
• 4 cups cubed butternut squash (that’s probably one?)
• 1 tbsp honey
• 1 tsp chili powder (1/2 + 1/2)
• 1/4 tsp cinnamon
• 4 slices bacon (or equivalent in cubes)
• 2 onions
• 1 tbsp (14 g) butter (optional)
• 1 cup apple cider
• 1/2 tsp cumin
• salt and pepper 
• 1 apple
• 6 ounces (171 g) cheddar
• 2-4 ounces (57-114 g) blue cheese
• 1 bunch sage
• pumpkin seeds

Recipe

1. Oven: 425 °F = 218 °C.
2. Whisk 2 tbsp olive oil, 1/2 tsp chili powder, cinnamon, honey, salt & pepper.
3. Chop butternut, toss with olive oil mix. Roast 20-25 min (stir at halfway).
4. Slice onions thinly. Chop bacon. Cook bacon on medium-high, set aside, add butter, cook onions until soft. Stir cider in slowly to caramelize.
5. Grate cheddar cheese. Crumble blue cheese. Roast pumpkin seeds.
6. Whisk 1/3 cup olive oil, 1/2 teaspoon chili powder, cumin and pinch of salt and pepper.
7. Roll out the pizza dough. Place on baking tray and tug into desired shape. Top with olive oil.
8. Add caramelized onions, half roasted butternut. Add cheddar cheese, sliced apples and remaining butternut. Sprinkle with blue cheese.
9. Bake pizza for 25-30 min.
10. Fry sage in butter or olive oil. Top pizza with sage and roasted pumpkin seeds.

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from halfbakedharvest

made in Petit Rieu, Christmas 2019

Experience

• 10/11/2020: tasty, but this pizza really has too much going on. We should put less on it. Also, a watery base (not oil) like cream or tomato would lead to a less crispy dough.