Since Jessie introduced me to spaghetti squash pizza, I have ventured off into the world of pizza toppings. What goes well paired with bread and cheese? A lot of things! Of the combinations we've tried recently, this is our current favorite. It's pretty much taking this soup, and turning it into a pizza (or two!). The combination of apples, butternut squash, bacon, and cheddar cheese is delicious either way if you ask me! What are your favorite pizza toppings?
5-7 strips bacon, cooked and crumbled (Have you ever used kitchen shears to cut your bacon into
pieces before you cook it?!)
1/2 butternut squash, peeled and chopped roughly into 1-inch chunks
1 large apple, cored and thinly sliced (I didn't use my corer-peeler-slicer because I wanted super thin
slices, but in retrospect, I think the thicker slices would have worked
just fine and the prep would have been much easier!)
10-16 oz. sharp cheddar cheese, grated (depending on how cheesy you like your pizza!)
2 balls of pizza dough
black pepper, to taste
Preheat oven to 450. If using a stone, make sure you preheat the stone a good thirty minutes.
Cook bacon in a large frying pan. Remove to a paper towel and set aside, leaving the grease in the pan.
Saute squash cubes in bacon grease over medium-high heat for about 5 minutes. You don't want to cook the squash completely. It will finish cooking on the pizza. But give it just enough time in the pan to start softening and take in the yummy bacon flavor.
Roll out one pizza dough. Brush lightly with olive oil. Spread half the apple slices on dough. Sprinkle just a little cheese over apples. Then top with half the squash, more cheese, and finish with bacon crumbles. Sprinkle with black pepper (if you want to) and bake for 12-15 minutes.
I had enough toppings to make two large pizzas.