Oh hey y’all! How’s it hanging? I made some fall pizza for yunz (name that accent!).
We’ve been having some absolutely gorge fall weather in NYC this year. Easily the nicest, mildest transition from summer into fall we’ve had in the last five years. It is absolutely divine. The evenings have that nice buttery light with a slight crisp in the air, that smells so fresh even in the city. Makes me wish I could just grab it all in a giant hug and squish it.
You don’t get that? Just me? Okay then…..moving on.
Since the pharmacies around here decided to roll out the Halloween stuff, oh you know, the day after labor day, I was rocketed into full fall cooking/baking mode. A friend and I were chatting about food and she sent me a recipe for something with butternut squash and blue cheese and I about died.
And then I recovered and texted The BF “butternut squash, blue cheese, and bacon for dinner.” And he replied, “Yes to whatever that goes on.” And well there you have it.
Since I have this fancy new pizza stone I feel like I need to get my money’s worth out of it. That and I also kinda just love pizza. I mean carbs with cheese and veggies in a little portable triangle that you can just smash into your face? That’s good hot OR cold? C’mon folks! Can life get any better? I submit that it CANNOT! (name that comedian! Jeeze it’s like a game show on here today).
Anywhosit. I thawed a Trader Joe’s whole wheat pizza dough (which be.tee.dubs. do not let that stuff get too warm, it’s a nightmare to maneuver onto the stone) slapped some hot chili infused olive oil all over that sucker, toss on some roasted b-nut squash, some crumbled blue cheese, crumbled cooked bacon…and then I got all crazy and added pecans. WHOA. I know. I need to slow my roll.
Let’s just say, there’s a reason there are only two slices in this photo. I had made a whole pizza with the intent of photographing most of it the next morning and well…shit happens. What can I say.
*Just a Note: Obviously you can make this vegetarian by leaving out the bacon, or substitution fake bacon. I’ll try not to judge.
- 1 thawed pizza crust of your choice
- ½ butternut squash, cut in ½ inch cubes
- 4-5 slices bacon, cooked until crisp and crumbled
- ¼ - ⅓ cup blue cheese, crumbled
- olive oil (I like to use flavored olive oil)
- 1 - 2 tsp dried sage
- salt and pepper to taste
- ¼ cup chopped pecans (optional)
- Heat oven to 400ºF. If you have a baking stone place it on the lowest rack in the oven now.
- Toss butternut squash cubes with 2 tbsp olive oil, and season with salt and pepper. Spread in a single layer on a large baking sheet and roast until just fork tender 20-30 minutes. Remove from oven and set aside.
- Turn oven up to 500ºF. If you don't have a baking stone place a large heavy duty baking pan upside down on the lowest rack of the oven.
- On another upturned baking pan or on a wooden peel spread a light layer of cornmeal. Carefully stretch your dough to about a 10inch round on the cornmeal.
- Brush the entire round with olive oil until glistening.
- Evenly spread the squash cubes, crumbled blue cheese and bacon over the dough round, leaving about ½inch border. Spread pecans over if using.
- Sprinkle sage over top and season with salt and pepper.
- With oven heated, gently slide the pizza onto the baking stone. Bake for 10-12 minutes, or until the bottom is crisped and the blue cheese has melted and started to caramelize.
- Remove from oven and let rest on wooden peel or cutting board. Immediately cut into 8 wedges (before the crust is too tough). Serve.