Pizza is always going to be popular in our house, as I’m sure is true for many. While my toddler may not be open to any more than one kind, at least the rest of us are so if I make pizza, I often make a few toppings. This bacon jam, pear and butternut squash pizza may be a bit different from your average pizza, but it’s a delicious taste of fall. The smooth butternut squash pizza base, topped with sweet-savory bacon jam, slices of pear and gently sharp pecorino. It’s a great combination.
Pizza on the menu
Despite my resolution after I posted the beet, blue cheese and bacon pizza earlier in the year, I have a confession: we haven’t had pizza at home very often. You see, we’ve got in a bit of a habit of going out most weekends to either the local pizza restaurant or other place for dinner and my toddler invariably has pizza. I don’t mind that once a week, especially when it’s generally pretty good pizza, but I don’t really want to make it at home as well. Finally, though, he’s started going for other things when we’re not at the pizza place, so pizza at home has come back on the menu.
Our local pizza restaurant often has seasonal pizzas alongside their standard list which, this time of year, often include some with a butternut squash base. I decided on our last pizza-at-home night to make my own version with this bacon jam, pear and butternut squash pizza, making use of some of the delicious apple bacon jam I made recently. It’s a relatively simple but delicious combination.
How it’s made
True, you need to think ahead a little on this by roasting the squash for the base and making the dough and leaving it to rise. However those both have very limited hands-on work and it’s still not all that long. When you come to put this butternut squash pizza together, it’s all pretty quick and easy. You simply spread on the squash puree, top it with pieces of pear and dots of the bacon jam, then grate over some pecorino. Bake and enjoy.
This bacon jam, pear and butternut squash pizza has a lovely balance of sweet and savory flavors. It has a definite comfort factor, perfectly fitting given the fall ingredients. My husband said it was tasty but it wasn’t pizza, more of a flatbread. Maybe he’s right. But if you can put aside being a little traditionalist, this bacon jam, pear and butternut squash pizza is definitely worth a try.
- For the topping (makes 1) -
- 9oz butternut squash, peeled weight
- ½ pear
- 4tbsp bacon jam (see separate recipe)
- 3tbsp finely grated pecorino
- For the pizza base (makes 4) -
- For pizza dough (make approx 4 individual pizzas) -
- 2 cups/265g white bread flour
- 1 cup/135g wholewheat flour
- 1 cup/132g all purpose/plain flour
- 1½tsp fast-acting dried yeast
- 1tsp salt
- 1tsp sugar
- 2tbsp olive oil
- 3tbsp plain yogurt (eg Greek-style)
- 1½cups/360ml warm water
- Cut the squash into chunks and roast at 400F/200C until tender (approx 20-25min) then leave to cool slightly. Blend the cooked squash until it's a relatively smooth paste. (Note the squash can be cooked ahead of time and stored in the fridge overnight.)
- To make the pizza dough, put the flours, yeast, salt and sugar in a large bowl and mix together. Make a slight well in the middle and add the oil, yogurt and water and carefully mix together into a dough. It will be slightly wet and sticky. Tip the dough out onto a floured surface and knead for about 5 minutes, stretching the dough away from you with the back of your hand, folding the stretched part over on top of the rest of the dough, turning 90 degrees then repeating. Add a little more flour as you go, if needed. After around 5min it should stop feeling sticky. Clean out the mixing bowl, lightly oil it then form the dough into a ball and put it in the bowl. Cover with cling film/plastic wrap and leave it to rest somewhere warm for about an hour, possibly more, until it doubles in size.
- When ready to make the pizza, preheat oven to 425F/220C.
- Knock back the pizza dough (prod with your fingers after turning it out of the bowl) and divide into 4. Keep the pieces you are not working with to one side, covered, while you work on the one pizza.
- Roll out the pizza dough into a circle or rectangle, as you prefer, and as suits your baking sheet/tray. Roll it about as thin as you can, transfer to a piece of parchment paper on top of your baking sheet/tray. (Note you can pre-heat the baking sheet and then slide the parchment on to it just before you cook. This may help it cook more evenly but from things I have read but I haven't done a side by side comparison).
- Spread the squash puree over the pizza dough so it is fairly even and leaves a small rim around the edge without the paste. Thinly slice the pear then lay slices evenly over the squash mixture. Add drops of the bacon jam in between then sprinkle over the cheese.
- Bake for approx 15-20 minutes until the dough is browning and the cheese is just starting to brown as well.
See all the other pizza-inspired recipes being shared today:
- Cauliflower Crust Pizza by Monica’s Table
- Cool Veggie and Ranch Pizza Appetizer by Positively Stacey
- Pepperoni Cheese Pizza Sliders by Family Around the Table
- Pizza Beef Wontons by Asian in America
- Pizza Potato Skins by Casa de Crews
- Cinnamon Roll Pizza by Recipes Food and Cooking
- Home Canned Pizza Sauce by What Smells So Good?
- Caramel Apple Dessert Pizza by The Foodie Affair
- Cheesecake Pizza by The Redhead Baker
- Coconut Macaroon Pizza by Pies and Plots
- Fresh Fruit Pizza by That Skinny Chick Can Bake
- Bacon Jam, Pear and Butternut Squash Pizza by Caroline’s Cooking
- Bagel Pizzas by And She Cooks
- BBQ Bacon Mango Pizza by Fantastical Sharing of Recipes
- Candy Corn Pizza by Palatable Pastime
- Chicago Deep Dish Pizza by Bottom Left of the Mitten
- Chicken Pesto Calzone by A Day in the Life on the Farm
- Chicken Pot Pie French Bread Pizza by A Kitchen Hoor’s Adventures
- Chicken Vegetable Pizza (Low-Carb) by My Life Cookbook
- Copycat UNO’s Pizza by Sew You Think You Can Cook
- Deep Dish Fondue Pizza by Momma’s Meals
- Deluxe Imo’s Pizza Lasagna Rolls by Crazed Mom
- Easy French Bread Pizza by Confessions of a Cooking Diva
- Everything Pizza Tartin by Sunday Supper Movement
- Fall Veggie Pizza by The Culinary Compass
- Gluten Free Curried Pumpkin Chicken Pizza by Gluten Free Crumbley
- Grilled Pepperoni and Sausage Pizza Wraps by Food Lust People Love
- Hawaiian Pizza Salad by Cricket’s Confections
- Homemade Pan Pizza by Cosmopolitan Cornbread
- Lahmacun (Turkish Pizza) by Curious Cuisiniere
- Lunchtime Pizza Muffins by Jane’s Adventures in Dinner
- Meatball Sub Pizza by Life Tastes Good
- Mexican Pizza by Moore or Less Cooking
- Mexican-Style Corn Tortilla Pizzas by Home Sweet Homestead
- Mom’s Family Style Cavatini by Powered by BLING
- Onion Tart by Wholistic Woman
- Philly Cheesesteak Flatbread Pizza by Family Foodie
- Pizza Grilled Cheese by Eat, Drink and Be Tracy
- Pizza Pot Pies by Brunch-n-Bites
- Pizza Steak Hoagie by The Freshman Cook
- Pizza Toscana by Cooking with Carlee
- Roasted Garlic and Spinach Pizza with Balsamic Onions by Helpful Homemade
- Rustic Bacon & Citrus Pizza by Gourmet Everyday
- Sausage and Peppers Pizza by Cindy’s Recipes and Writings
- Sausage Arugula Pizza by The Bitter Side of Sweet
- Shaved Brussels Sprouts and Bacon Grilled Pizza by Our Good Life
- Spinach and Feta Stuffed Pizza Bread by Mindy’s Cooking Obsession
- Supreme Breakfast Pizza by The Crumby Cupcake
- Taco Dip Pizza by Hardly a Goddess
- Tandoori Chicken Pizza with Fresh Basil and Mozzarella by Sue’s Nutrition Buzz
- The Mac Pizza by Seduction in the Kitchen
- Vegan Margherita Pizza by Simple and Savory
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