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.
Crust for one pizza
1 small squash, we used an Acorn, you can chose your favorite
1 yellow onion, sliced
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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