Butternut Squash Pizza

Introducing the best pizza topping no one’s ever heard of: Butternut squash! Seriously, you wouldn’t expect it but it adds the most mild flavor and velvety texture to homemade pizza…You’ve got to try it.

Now I know I mentioned that I follow a paleo-ish diet and that technically doesn’t include dairy, especially commercially sold dairy. But, here’s the thing…sometimes I like pizza. And I definitely like my pizza to have cheese on it. And for that reason, sometimes I  just make pizza! It’s all about balance. It was delicious and I loved every bite of it!

Now, I can’t take all the credit for this fabulousness. My Paleo Patisserie cookbook formed the base of this beautiful pizza. Jenni Hulet’s choux pizza dough is the best I’ve made yet. It takes a lot of practice, but you won’t regret it. Once you get the hang out it it’s a piece of cake! Her cookbook is out of production, but luckily she’s included the recipe on her blog for you: www.theurbanposer.com.

Ingredients

1 pizza crust from My Paleo Patisserie

1/2 cup barbecue sauce (bonus points if it’s homemade!)

1 medium butternut squash washed, de-seeded and cut into 4 quarters

4 slices bacon, cooked and diced

1.5-2 cups cheese

Directions

This is a heavy pizza for sure, but I like my toppings loaded on. Skimp on the fixings if you want a lighter pizza.

I like to cook my bacon in the oven. It reduces the splatter and tediousness of flipping/monitoring it. Set the oven to 350 and line a baking sheet with foil. Lay your bacon straight on the foil and bake (undisturbed) for 20-25 minutes to your preferred done-ness. Drain on a paper towel and cut using kitchen shears once cool.

While the bacon is cooking, Use your instant pot to cook the softest butternut squash ever. You’ve got your cleaned, quartered butternut squash ready to go. Now, put a cup of water and the trivet into the pot. Set the butternut squash chunks on top, close the lid, and select “manual” for the cooking method. Cook for 15-20 minutes depending on the thickness of your squash. Quick release once done and scoop the flesh out once cooled. Mix with the barbecue sauce and set to the side until the crust is done cooking.

While the butternut squash is getting up to pressure and cooking, follow directions at www.theurbanposer.com for the pizza crust, as this bakes at a higher temp than the bacon.

Once all of your components have finished cooking, spread the butternut squash/barbecue sauce mixture over the crust. Drop the bacon chunks evenly across the top and finish up with a layer of cheese to lock all the toppings in. Return to the oven for about 10 minutes to make sure everything is cooked through and the cheese melts. For the last two minutes, turn the broiler on to brown up the cheese.

Good luck having leftovers of this. We finish the whole thing: mom, dad, 4-year old going on 14-years old and 1 year old following in his brother’s footsteps. They eat me out of house and home!

hayley

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