Squash Pizza

Where did this week go? Oh, I know, it's been filled with home remodeling woes from upside-down light to tiles of different dye lots. Ah well, at least we had a really good pizza this week.

This is just one of those perfect fall pairings, squash, bacon and goat cheese. It doesn't look like enough toppings, but its full of sweet, salty, spicy and tangy flavors. Have leftover squash from dinner? That would be a great way to make this too.

Squash Pizza

Crust for one pizza
1 small squash, we used an Acorn, you can chose your favorite
1 yellow onion, sliced
olive oil
kosher salt
2 slices bacon, chopped
chevre goat cheese (if you like a really cheese pizza or don't like goat cheese you can use grated provolone like Matt did)
crushed red pepper flakes

Preheat oven to 350 F.

Peel and cube the squash. Put the squash and onion into a small roasting pan or baking sheet. Drizzle with enough olive oil to coat everything. Sprinkle with salt. Roast for about 30 minutes until the squash is soft.

In a small skillet, cook the bacon until crispy. Drain on a paper towel.

Preheat oven to 450 F.

Roll out the pizza dough to your desired thickness.

Crush the squash up a bit. Top the dough with the squash, onions and bacon. Crumble the cheese over the top. Sprinkle as much red pepper as you like.

Bake until the crust is golden brown and the cheese is melted about 15 minutes.

Serves 2 - 3

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