- 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.