Maple Roasted Butternut Squash Pizza with Brussels Sprouts, Bacon + Pomegranate

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Shaved Parmesan and tangy aged balsamic are the final touches for this colorful pizza.

This year’s 12 Weeks of Winter Squash is in full swing, and this pizza is my contribution for this week!

Once a year, my Supper Club has a pizza night where all 6 of us make a different pizza.

And then we all eat 6 different types of pizza.

It’s carb-laden deliciousness at its best.

Maple Roasted Butternut Squash Pizza with Brussels Sprouts, Bacon + Pomegranate

I wanted to try something different this time around, so I started by frying some bacon, roasting some butternut squash and shredding some Brussels sprouts.

One of the members of our club made pizza dough for everyone to use, so I packed up my ingredients and assembled the pizza once we were there. I lightly brushed the crust with olive oil before putting my squash, sprouts and bacon on top for a quick trip to the oven.

Maple Roasted Butternut Squash Pizza with Brussels Sprouts, Bacon + Pomegranate

The pizza stone helped the crust get nice and crispy, and I just love getting those pizzeria-style bubbles on top.

I really enjoy the texture of shaved Parmesan, and I knew that pomegranate arils would be the perfect pop of color at the end.

Just a drizzle of aged balsamic, and this pizza was good to go.

It turned out really well – the flavors worked beautifully together, and it was so colorful – definitely a hit with our group!

Westchester Supper Club Pizza Assortment

Here’s a shot of all of the pizzas we had that night. It was pure pizza heaven!

Maple Roasted Butternut Squash Pizza with Brussels Sprouts, Bacon + Pomegranate

Maple Roasted Butternut Squash Pizza with Brussels Sprouts, Bacon + Pomegranate

Shaved Parmesan and tangy aged balsamic are the final touches for this colorful pizza.

Ingredients

1 pound butternut squash, peeled, seeded and cut into 1/2-inch cubes
2 tablespoons olive oil (plus more for brushing dough)
2 tablespoons pure maple syrup
1/2 teaspoon kosher salt
1/4 teaspoons freshly cracked black pepper
3 slices bacon, cut into 1-inch pieces (I used hickory smoked, uncured)
1 pound refrigerated pizza dough (store-bought or homemade), brought to room temperature
1-2 tablespoons of cornmeal
2 cups Brussels sprouts, trimmed, halved then thinly shredded
Freshly shaved Parmesan cheese, for garnish
Pomegranate arils, for garnish
Aged balsamic, for garnish

Instructions

  1. Preheat oven to 400°F. If you have a pizza stone, you can place this on a rack in the upper portion of the oven while it's preheating.
  2. In a medium bowl, place squash, 2 tablespoons of oil, syrup, salt and pepper and toss well to combine. Spread out in a single layer on a baking sheet and bake in preheated oven for 15 minutes, stir, and return to the oven to bake for another 5 minutes or until tender. Set aside and raise the oven temperature to 550°F.
  3. Meanwhile, place the bacon in a single layer in a medium-sized non-stick skillet. Cook over medium heat, flipping occasionally, until brown and crispy. Remove bacon to a paper towel-lined plate to drain off excess grease.
  4. Once the oven has been at 550°F for 30 minutes, stretch out your pizza dough and place on a pizza peel or thin cutting board that has been sprinkled with cornmeal (this helps prevent the dough from sticking). If you don't have a pizza peel and stone, you can do this directly on a baking sheet. Brush a thin layer of olive oil onto dough, leaving about an inch around the outer perimeter of the dough. Scatter roasted squash, shredded Brussels sprouts and bacon evenly over the oiled dough.
  5. If using a pizza stone, carefully slide the dough off the pizza peel onto the stone and let bake for 10-15 minutes, until the the crust is golden brown all over. If using a baking sheet, just place the whole thing in the oven and cook until golden, rotating the sheet halfway through if you notice it's browning unevenly.
  6. Once the pizza is done, use the pizza peel to remove it from the stone. Place the cooked pizza on a cutting board. Sprinkle with shaved Parmesan and pomegranate arils and drizzle with aged balsamic. Slice and enjoy!

Notes

Original Recipe by Big Flavors from a Tiny Kitchen - Ashley Covelli

http://bigflavorstinykitchen.com/maple-roasted-butternut-squash-pizza-with-brussels-sprouts-bacon-pomegranate/

Want to see what everyone else is making for 12 Weeks of Winter Squash? Check out the roundup below!

  • I would love to eat all of these pizzas, but especially love your combo! So yummy!

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    What a great assortment of pizzas! I’m such a fan of homemade pizza and I love using the vegetables from the farm share both in the dough and on top of the pizza. I love how you added all the goodies to finish–amazing.
    Thanks!

  • One gorgeous pizza Ashley!!! Love this combo and what an awesome idea for your supper club!