Rarely a week goes by that we don’t make some sort of roasted vegetable flatbread. So as not to cause undue suspicion from our very literal 3-year-old, we call it “pizza”—but it is and it isn’t. You can use pizza dough (store bought or homemade) and bake it on a pizza stone (though a regular baking sheet works as well), but I draw the line at tomato sauce and shredded cheese. For one of our favorite fall combinations, small bits of butternut squash, bacon, and red onion are roasted together in the oven before they’re combined with cubed mozzarella for a perfect fall flatbread, er, pizza. The balsamic vinegar is optional, but a few droplets of an aged, almost syrupy one is a great finish. A similar effect can be achieved by simmering regular balsamic until thick.
Roasted Bacon and Butternut Squash Pizza
- 1 tsp olive oil (or use cooking spray)
- 1 medium butternut squash (about 2 lb), peeled, seeded, and diced (about 20 ozdiced squash)
- ¼ lb thick-cut bacon, sliced crosswise
- ½ medium red onion, sliced
- Cornmeal, for sprinkling
- 1 lb pizza dough
- 1 (8- oz) ball mozzarella, cubed
- ¼ cup Parmesan, finely grated
- 2 tsp aged balsamic vinegar, for serving (optional)
Preheat oven to 400°F.
Lightly coat a roasting pan or heavy baking sheet with oil or cooking spray, then scatter with butternut squash, bacon, and red onion. Roast 25 minutes, tossing ingredients around once or twice so they brown evenly on all sides. Remove from oven and increase temperature to highest setting, usually 500°F to 550°F.
Sprinkle a large (12-by-17-inch) baking sheet lightly with cornmeal. Stretch dough roughly over baking sheet; no need to form a perfect rectangle. Scrape roasted vegetable and bacon mixture over dough. Scatter with mozzarella and Parmesan. Bake until browned, about 15 minutes. Drizzle with balsamic vinegar, if desired.
Serves 4-6. Per serving: 660 calories, 67g carbs, 32g protein, 32g fat, 70mg cholesterol, 1,180mg sodium, 5g fiber