- 15 minutes
- 45 minutes
- one 12 inch pizza or two small pizzas
Serve up your favorite fall flavors with this sweet and spicy butternut squash pizza that the whole family can enjoy.
- For the Pizza Dough: Add water, yeast and honey in a large bowl. Stir contents with a spoon, then let settle for about 10 minutes until foamy. Mix in the flour and olive oil until the dough is cohesive but is still sticky. Prepare a floured surface and use your hands to shape the dough into a ball and work the additional 1/2 cup flour into the dough if needed. Brush the same bowl with olive oil and then place the dough inside, turning to coat. Cover with a towel and store in a warm place to rise for about 1 1/2 hours.
- About 40 minutes before the dough is done rising, start assembling the pizza. Preheat the oven to 425 degrees F.
- Mix together 2 tablespoons olive oil, 1/2 teaspoon chili powder, cinnamon, honey and a pinch of salt and pepper in a small bowl.
- Arrange the vegetables in a single layer across one or two baking sheets. Drizzle the olive oil mixture over the vegetables and toss to coat. Cook for 20 to 25 minutes until vegetables are tender, stirring the veggies halfway through. Remove and set aside.
- While the vegetables cook, caramelize the onions. Place a large skillet with high sides over medium-high heat and cook bacon until crispy. Remove from heat and all to cool on a paper towel-lined plate. Leave one tablespoon of bacon fat in the pan and then add the butter. Add the onions and cook about 10 minutes, stirring frequently, until softened. Slowly pour in the cider, allow it to cook into the onions, add more and let it cook some more. Continue this until 1 cup of cider is used or the onions are caramelized and the cider has evaporated.
- Mix together the remaining 1/3 cup olive oil, chipotle chile pepper in adobo, 1/2 teaspoon chili powder, cumin and a sprinkle of salt and pepper in a bowl.
- Once the pizza dough is ready, lightly flour a counter. Roll the dough out into a flattened disk using your hands or a rolling pin. Position the pizzas on a baking sheet and lightly tug with your hands to shape the pizza dough. Coat the dough with the chipotle olive oil mixture. Add the caramelized onions and half the roasted butternut squash. Add the cheddar cheese and then the sliced apples and remaining butternut. Sprinkle with the blue cheese crumbles.
- Bake the pizza for 25-30 minutes or until the cheese is melted. Remove from heat and top with crispy sage (below) and roasted pumpkin seeds.
- Place a small skillet over medium heat and add about 1/2 inch of olive oil. Add the sage leaves and cook 30 seconds per side. Serve over the pizza.