I know, I know, AGAIN with the squash! I just can’t help it. But I must admit that I am beginning to get a bit squashed out so my squash days may be seriously numbered.
This recipe is an OBG (Oldies But Goodie) courtesy of this Cooking Light recipe from about two years ago. It was one of those things that I immediately noticed while flipping through the magazine. It’s a pizza with squash AND bacon. Those are just about my favourite things in the world. Easily.
Here’s a close-up shot…
It’s a pretty standard pizza except that you don’t use tomato sauce. Instead you roast about a pound of cutup squash with onion and then mash about half of it. That’s your sauce. In terms of toppings you use fontina cheese, the leftover squash, crumbled bacon and some sage.
This time around I didn’t have ANY sage so I used fresh rosemary, which worked well. I also had grand visions of sautee a few different types of mushrooms to use as a topping, but that didn’t happen. But I really think that would be a brilliant addition. I would also consider using a different type of winter squash… say acorn. The butternut squash that I used this time around was a tad too sweet for my liking.
Oh! And for the record I didn’t use the pizza dough recipe that they suggest. Use your fave. I used to use the whole wheat pizza dough from Whole Foods but that’s just me…
