I had an idea for a fall inspired pizza once I saw a good lookin’ pizza on Flying On Jess Fuel. Her pizza had bacon, gouda, apples, and caramelized onions. How delicious does that sound?! I also saw an awesome one on We Are Not Marta with pumpkin crust topped with prosciutto and brussels sprouts. I had a few fall flavors I thought would be good and it seemed like it’d be an ideal use for some butternut squash I had roasted. Bing, bam, boom.
¼ tsp dried thyme
¼ tsp nutmeg
½ cup shredded mozzarella
½ roasted butternut squash
1 cup sliced gouda
4 strips of thick cut bacon
Preheat the oven (and pizza stone if using one) to 400-degrees.
While oven is heating, fry bacon until almost cooked (it keeps cooking when on top the pizza).
Pre-bake the pizza dough for about 10 minutes.
Sprinkle mozzarella, thyme, and nutmeg on top after removing from the oven.
Spread the mashed butternut squash onto the dough.
Top with sliced gouda.
Finish with bacon.
Bake 20-30 minutes until melted and crisp.
I liked it. I think the gouda is nicely nutty and the quash layer provides a great moisture layer. I liked the crisp bacon in contrast to the soft squash.
It was good. This fall pizza was a nice combo of flavors I’m glad I didn’t go bananas topping it with everything I thought might go. Sometimes I go pizza-topping-overboard. I can’t help it!
Psssst: get ready! I have a new series launching later this week. Stay tuned!