Introducing butternut squash pizza with bacon and rosemary, possibly the most unconventional combo of pizza toppings, but outrageously good. Fontina and pecorino cheese, red onions, butternut squash, BACON and rosemary infused olive oil. YES. For me, all you had to spell out was b a c o n and I was instantly sold. You put bacon on anything and you’ve got my undivided attention.
Butternut squash pizza was actually inspired by a pizza Patty and I split one night in South Boston. From the first bite we were both instantly hooked and had to share it with our world. This recipe uses freshly grated pecorino cheese (similar to parmesan cheese), and fontina cheese, which is very similar to mozzarella, but with a little more flavor.
Combine two flavorful and salty cheeses with fresh rosemary, bacon, and slightly sweet butternut squash and you’ve got a winning sweet and savory pizza combo. My favorite “hack” about this recipe is you don’t have to pre-cook the squash before topping the pizza. The oven will cook and soften it as it bakes—a HUGE win for me if I must say.
Taking it a Step Further with Caramelized Onions
Caramelizing onions releases the natural sugars, making them sweeter and mild. I didn’t add this step to the recipe for simplicity sake, but it does add another unique and delicious dimension if you’re willing to add an extra step. To caramelize onions, simply saute the sliced onions on medium heat in a pan with a tablespoon of butter, until golden brown and softened.
It’s definitely a different kind of pizza. Since this pizza doesn’t actually have a sauce of any kind, thinner crust is better suited so it’s not too doughy or dry. Butternut squash pizza has a gourmet feel, so it’s perfect for date night or special occasions.
How I Like to Cook All My Pizza’s
Like most of my pizza recipes, I bake using a pizza stone. Here are some tips for using a pizza stone if you want to up your pizza night game. I won’t bore you with the details here if you already know what you’re doing.Print
- 16–18 ounces of pizza dough
- 1 1/2 – 2 cups grated fontina cheese
- 1 cup butternut squash, cut into bite sized pieces
- 1/4 cup grated pecorino cheese
- 3–4 slices of bacon, fully cooked and chopped
- 1/3 red onion, sliced
- 2 tablespoons olive oil
- 1 sprig of fresh rosemary
- 1/2 teaspoon nutmeg
- 1/4 cup cornmeal, for pizza peel
- Preheat the oven to 500° F for one hour with the pizza stone in the oven (this is very important).
- Remove rosemary from the stem and add to a small bowl with olive oil. Let soak while the pizza stone preheats (about 20 minutes).
- Meanwhile, roll out the dough into a thin 12 inch crust.
- Place cornmeal onto the pizza peel and spread evenly to prevent the dough from sticking. Transfer the dough onto the peel.
- Brush entire pizza surface with a coating of rosemary infused olive oil. Sprinkle any remaining bits of rosemary on the dough.
- Top with grated pecorino and fontina cheese, butternut squash, red onion, and bacon. Sprinkle with a pinch of nutmeg and top with extra rosemary if desired.
- Slide finished pizza onto the pizza stone and bake for 10-15 minutes. Be sure to carefully watch the oven because all ovens will cook at different rates. Sometimes it will only take 10 minutes to fully cook.
- Remove from the oven when crust is golden brown. Let cool and serve.