October 22, 2012

Harvest Butternut Squash, Bacon and Spinach Cheese Pizza

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I'm BACK!!!

We put on our best, walked the isle, said "I Do", kissed and squeezed, celebrated with friends and family, drank Jack n' lemonades, devoured the Mac n' cheese bar, danced the night away, honeymooned the Cape for Oysterfest and Octoberfest and came home a relaxed, smiling and happy newlywed couple. The last month has been a whole lot of planning, planning and more planning but at the end of the day it was all worth it and we are so happy.

But now... I am back, back in the bloggin' groove!!
(a little NY Groove KISS reference there, lol)

We got home late Saturday night so that we could take our time on Sunday unpacking and watching the football games before heading back to work on Monday. Being that my mind was still on vacation mode, I wanted to end the night with the best honeymoon "harvest" Sunday-night pizza dinner.

This recipe hits every tastebud, a happy blend of sweet and savory with it's all-star ingredient, butternut squash, leading the comfort flavors for fall. We devoured this pie and it just topped off our honeymoon ending it with a smile.
Butternut Squash, Bacon and Spinach Cheese Pizza
Yield: Makes 8 slices

2 cups cubed butternut squash (1/2-inch pieces)
1 tbsp plus 1 tsp olive oil, divided
1/4 tsp salt
1/4 tsp freshly ground black pepper
1 small red onion, halved and thinly sliced
1/4 cup all-purpose flour
1 ball (16 ounces) store-bought whole-wheat pizza dough, at room temperature
2 cups chopped fresh baby spinach
4 oz fontina cheese, shredded
2 ounces crumbled goat cheese
6 slices of bacon, cooked and crumbled
1/2 tsp dried thyme
2 tbsp cornmeal

Heat oven to 400° and put pizza stone on bottom rack (Heating stone with the oven keeps the dough from sicking). Toss squash with 1 tsp oil, salt and pepper. On a baking sheet, cook squash until soft and lightly browned, 25 minutes, stirring halfway through; set aside. In a large skillet over medium-high heat, heat remaining 1 tbsp oil. Cook onion (season with salt and pepper), stirring, until light brown. Remove from heat. 

Turn oven up to 450°. Sprinkle flour on a flat surface. Press dough into a 15-inch circle or 10" x 16" rectangle. Top with squash, onion, spinach, bacon both cheeses and thyme. Dust stone (or inverted sheet) with cornmeal; place pizza on it and bake until crust is crispy and cheese melts, 10 to 12 minutes.
Photos by A Healthy Jalapeño
Recipe adopted by Epicurious 

I am so excited to be back! My camera-baby is in the repair shop for shutter problems so please excuse my photos for the time being but I promise I will do my best to bring everything back to speed soon. 
I guess I will just have to make this recipe again, yay! :)



nicole @ I am a Honey Bee said...

Loved seeing all your instagram pics from The Cape.

Pizza sounds awesome

AndI get the Z100 ref! :-)

Lee said...

This is a great alternative to plain old boring pizza. I guess if you wanted to you could replace the bacon with beef chunks of mincemeat

Erin @ The Spiffy Cookie said...

Welcome back!

Carrie's Experimental Kitchen said...

Welcome back and congratulations!

Gingered Whisk said...

Gorgeous pizza!!! And congratulations, too!!! How did the sleeves turn out?

Anonymous said...

Magnificent! (As usual. :-P )