Butternut Squash And Maple Bacon Pizza Recipe
Prep Time:
2 hours, 20 minutes
Cook Time:
1 hour
Servings:
2 Pizzas
Ingredients
  • 2 ¾ cups 00 or bread flour, plus more for kneading
  • 1 teaspoon rapid rise yeast
  • 2 teaspoons sea salt, divided
  • ½ cup + 3 tablespoons olive oil, divided
  • 2 cups butternut squash cubes (about ½-inch thick)
  • 4 large cloves garlic, peeled and thinly sliced
  • 6 ounces thick-cut smoked bacon, cut into ¼-inch thick pieces
  • 1 tablespoon maple syrup
  • 2 medium shallots, peeled and thinly sliced
  • 1 ½ cups shredded whole-milk mozzarella
  • 1 ½ cups shredded fontina
  • ½ cup whole milk ricotta
  • 2 cups fresh baby arugula
Directions
  1. In a large bowl, whisk the flour, yeast, and 1 ½ teaspoons salt.
  2. Pour in 1 cup warm water and 1 tablespoon olive oil. Mix until a shaggy dough forms.
  3. Turn the dough out onto a lightly floured surface and knead for 10 minutes until smooth.
  4. Shape the dough into a ball.
  5. Transfer the dough to a lightly oiled bowl and cover, allowing it to rise at room temperature for about 1 hour or until doubled in size.
  6. While the dough rises, preheat the oven to 425 F.
  7. Toss the butternut squash with 1 tablespoon olive oil and remaining ½ teaspoon salt, then spread in a single layer on a parchment-lined baking sheet.
  8. Roast the squash for about 30 minutes, until tender and just starting to brown, stirring occasionally. Once roasted, set aside.
  9. Add ½ cup olive oil and the sliced garlic to a small saucepan over medium-low heat.
  10. Once the garlic starts to turn golden brown, strain the oil through a fine-mesh sieve into a heat-proof bowl. Reserve both the oil and the garlic chips.
  11. Heat a large skillet over medium heat, then add the bacon pieces. Cook until the bacon is crisp and the fat has rendered.
  12. Transfer the bacon pieces to a bowl and toss with the maple syrup.
  13. Add the shallots to the skillet with the bacon fat and saute over medium-low heat until soft and golden. Set aside.
  14. Preheat the oven to 500 F with a pizza stone inside.
  15. Punch down the dough and divide into 2 equal portions, rolling into smooth balls.
  16. Cover the dough and rest for 30 minutes to relax the gluten.
  17. Stretch and shape one dough ball into a 10-inch round and place on a floured pizza peel.
  18. Brush the dough with half of the garlic oil.
  19. Add half of the mozzarella and fontina, leaving a ½-inch border for the crust.
  20. Evenly distribute half of the roasted butternut squash, maple bacon, and shallots over the cheese.
  21. Slide the pizza onto the hot stone and bake for 8 to 10 minutes, until the crust is charred in spots and the cheese is bubbly.
  22. While the pizza bakes, whip the ricotta with a small whisk or fork until it is light and spreadable.
  23. In a large bowl, toss the arugula with the remaining 1 tablespoon olive oil.
  24. Add half of the ricotta to the baked pizza in small, evenly spaced spoonfuls.
  25. Scatter half of the garlic chips over top.
  26. Pile half of the tossed arugula in the center of the pizza.
  27. Repeat the process with the remaining dough and ingredients, making a second pizza.
  28. Slice and serve the butternut squash and maple bacon pizzas immediately.