Butternut Squash Pizza
Servings: 4
Preparation duration: -1 minutes
Cooking duration: -1 minutes
Ingredients:
1 pound fresh pizza dough
2 cups mixed greens (I stuck mostly with arugula and baby spinach <
1 small onion (sliced and carmelized)
3 cups roasted butternut squash (diced into bite-sized pieces)
2 tablespoons toasted pine nuts
4 slices bacon (diced to bite sized pieces)
balsamic reduction (recipe at end of post)
1 cup manchego cheese (grated and sprinkled on top) (parmesan or any other nutty, salt
1 pound fresh mozzarella cheese
Equipment:
oven
stove
pot
Cooking instruction summary:
Preheat oven to highest internal temperature. Caramelize the onion by sauteing it over medium heat in oil for about 10-15 minutes on the stove top. Fry bacon while you roll out pizza dough. Break up mozzarella and distribute over rolled out pizza dough Add onion and chopped bacon Add bite sized pieces of squash Add mixed greens Add pine nuts Drizzle balsamic reduction over everything Sprinkle on manchego cheese (or alternative cheese) Pop pizzas in oven (my oven goes to 550 degrees and pizzas take about 5 minutes to cook to my liking.) Balsamic reduction: Boil 1 cup of balsamic vinegar in a small pot for a few minutes until it is reduced by half and thickened.
Step by step:
1. Preheat oven to highest internal temperature.
2. Caramelize the onion by sauteing it over medium heat in oil for about 10-15 minutes on the stove top. Fry bacon while you roll out pizza dough.
3. Break up mozzarella and distribute over rolled out pizza dough
4. Add onion and chopped bacon
5. Add bite sized pieces of squash
6. Add mixed greens
7. Add pine nuts
8. Drizzle balsamic reduction over everything
9. Sprinkle on manchego cheese (or alternative cheese)
10. Pop pizzas in oven (my oven goes to 550 degrees and pizzas take about 5 minutes to cook to my liking.)
11. Balsamic reduction: Boil 1 cup of balsamic vinegar in a small pot for a few minutes until it is reduced by half and thickened.
Nutrition Information:
covered percent of daily need
