Sweet ‘n’ Spicy Fall Harvest Pizza w/Roasted Butternut, Cider Caramelized Onions + Bacon. |
Ingredients
- Pizza Dough
- 1 1/2 cups flour
- 1/2 cup warm water
- 1 1/2 teaspoons active dry yeast
- 1 tablespoon honey
- 1/4 teaspoon salt
- 1 tablespoon olive oil
- Toppings
- 1/3 cup + 2 tablespoons olive oil, divided
- 4 cups cubed butternut squash (or pumpkin)
- 1 tablespoon honey
- 1 teaspoon chili powder, divided
- 1/4 teaspoon cinnamon
- 4 slices thick cut bacon, chopped
- 2 sweet onions, sliced thin
- 1 tablespoon butter
- 1 cup apple cider
- 1 large chipotle chile in adobo, minced
- 1/2 teaspoon cumin
- salt and pepper, to taste
- 1 small apple, thinly sliced
- 6 ounces sharp cheddar cheese, shredded
- 2-4 ounces blue cheese, crumbled
- 1 large bunch fresh sage
- roasted pumpkin seeds, for topping
Instructions
Pizza Dough
In
a large bowl, combine water, yeast and honey. Mix with a spoon, then
let sit until foamy, about 10 minutes. Add in the flour and olive oil
stirring with a spoon until the dough comes together but is still
sticky. Using your hands, on a floured surface, form the dough into a
ball and work the additional 1/2 cup flour into the dough if needed.
All of the mixing and kneading can also be done in a stand mixer with
the dough hook attachment. Next, rub the same bowl with olive oil, then
place the dough inside, turning to coat. Cover with a towel and place
in a warm place to rise for about 1 1/2 hours.
!To assemble
About 40 minutes before the dough is done rising, start assembling the pizza. Preheat the oven to 425 degrees F.*
In
a small bowl whisk together 2 tablespoons olive oil, 1/2 teaspoon chili
powder, cinnamon, honey and a pinch of salt and pepper.
Spread
the veggies out in a single layer on one or two baking sheets. Drizzle
the olive oil mixture over the veggies and toss well to coat. Roast
until vegetables are tender, 20 to 25 minutes, stirring the veggies
halfway through. Remove and set aside.
While
the veggies roast, caramelize the onions. Heat a large skillet with
high sides over medium-high heat and cook bacon until crispy. Remove to
a paper towel-lined plate. Remove all but one tablespoon of bacon fat
from the pan and then add the butter. Add the onions and cook about 10
minutes, stirring frequently, until softened. At this point you want to
slowly add the cider, let it cook into the onions, add more and let it
cook some more. Do this until the 1 cup of cider is gone or the onions
are caramelized to your liking and the cider has evaporated.
In
a bowl whisk together the remaining 1/3 cup olive oil, chipotle chile
pepper in adobo, 1/2 teaspoon chili powder, cumin and a good pinch of
salt + pepper.
Once the pizza dough
is ready, lightly flour a counter. Use your hands or a rolling pin to
roll the dough out until you have a flattened disk. Place the pizzas on
a greased baking sheet and then use your hands to gently tug, pull and
push the pizza dough into your desired shape. Spread the chipotle olive
oil mixture over the dough. Add the caramelized onions and half the
roasted butternut squash. You may not want to use all onions if you
feel like there is just too many. I used probably about 3/4 of the
onions. Add the cheddar cheese and then the sliced apples and remaining
butternut. Sprinkle with the blue cheese.
Bake
the pizza for 25-30 minutes or until the cheese is all melty and gooey.
Remove from the oven and top with crispy sage (below) and roasted
pumpkin seeds. EAT while melty and delicious!
!Sage
Heat
a small skillet over medium heat and add about 1/2 inch of olive oil.
Once hot, add the sage leaves and cook 30 seconds per side. Remove from
the pan and set aside. Serve over the pizza.
I got the recipe from halfbakedharvest.com ... it is an amazing website!
