Celebrate fall with this Bacon and Spiralized Butternut Squash Pizza – creamy ricotta cheese is topped with spiralized butternut squash and crispy bacon for a pizza packed with fall flavors.
- 8 oz bacon
- 1 lb pizza dough
- 1 cup ricotta cheese
- 2 cloves garlic, minced
- 1 teaspoon thyme
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 cups spirlaized butternut squash
Place a pizza stone in the oven and preheat to 450º – 500º F. (As high as your oven will go.) Let the oven heat for at least 30 minutes.*
Meanwhile, dice the bacon. Cook in a skillet over medium-high heat until crisp, then remove with a slotted spoon to a paper towel lined plate.
Roll the pizza dough out on a piece of floured parchment paper. (Alternately, you can roll out on a cornmeal dusted surface.) Roll the dough out into a large circle.
In a bowl, combine the ricotta, garlic, thyme, salt and pepper. Spread evenly over the pizza dough. Top with the butternut squash, then sprinkle the bacon over the top.
Transfer the pizza to the oven and bake until the crust is crisp, about 10 minutes.
*If you don’t have a pizza stone, you can coat a large baking sheet with oil and stretch the dough out on the baking sheet. It may need to cook a few extra minutes to crisp up on the bottom.
Inspired by Every Day with Rachael Ray November 2017
Nutrition information provided as an estimate only. Various brands and products can change the counts.
- Serving Size: 1/4 pizza
- Calories: 551
- Sugar: 4 g
- Sodium: 2893 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 66 g
- Fiber: 3 g
- Protein: 27 g
- Cholesterol: 51 mg