Fall flavors abound on this pizza topped with roasted butternut squash, fresh sage, bacon, and smoked mozzarella. A pre-made crust adds ease and convenience. This dish is a great way to use up leftover squash.
1pre-baked pizza crust(or fresh dough for one crust (Note 1))
1 ½cupsshredded smoked mozzarella cheese
1cuproasted butternut squash (Note 2)
4slicesbacon(cooked and chopped)
5-6fresh sage leaves
shredded Parmesan cheese(for garnish)
fresh ground black pepper
Preheat the oven to 450 degrees.
To assemble the pizza, spread the ricotta evenly over the crust. Top with 1 cup of the mozzarella cheese. Add the squash and bacon. Top with the remaining mozzarella cheese and 3-4 fresh sage leaves.
Bake for 7-10 minutes until the cheese is melted and the crust is brown and crispy around the edges. Garnish with Parmesan cheese, black pepper, and remaining sage leaves.
For fresh pizza dough, shape and pre-bake the crust at 450 degrees until lightly golden brown before assembling the pizza.
To roast the squash: peel and scoop out the seeds and pulp. Cut the squash into ¾ - 1-inch cubes. Transfer to a baking sheet and toss with 2-3 teaspoons oil and season with salt and pepper. Roast at 450 degrees for 25 minutes or until tender and caramelized.