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Butternut Squash Pizza with Bacon & Rosemary Recipe

  • Author: Shawn Williams
  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Total Time: 30 mins
  • Yield: 2-3 1x
  • Category: Dinner
  • Cuisine: Italian


Date-night worthy pizza made with fontina and pecorino cheese, red onions, butternut squash, bacon and rosemary infused olive oil.


  • 1618 ounces of pizza dough
  • 1 1/22 cups grated fontina cheese
  • 1 cup butternut squash, cut into bite sized pieces
  • 1/4 cup grated pecorino cheese
  • 34 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


  1. Preheat the oven to 500° F for one hour with the pizza stone in the oven (this is very important).
  2. Remove rosemary from the stem and add to a small bowl with olive oil. Let soak while the pizza stone preheats (about 20 minutes).
  3. Meanwhile, roll out the dough into a thin 12 inch crust.
  4. Place cornmeal onto the pizza peel and spread evenly to prevent the dough from sticking. Transfer the dough onto the peel.
  5. Brush entire pizza surface with a coating of rosemary infused olive oil. Sprinkle any remaining bits of rosemary on the dough.
  6. 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.
  7. 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.
  8. Remove from the oven when crust is golden brown. Let cool and serve.


  • Serving Size: 2 slices
  • Calories: 708
  • Sugar: 5.7g
  • Sodium: 849mg
  • Fat: 23.9g
  • Saturated Fat: 10.3g
  • Carbohydrates: 80.8g
  • Fiber: 4.7g
  • Protein: 25.5g
  • Cholesterol: 52mg

Keywords: butternut squash pizza, pizza recipes


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