with Smoked Bacon
Yield: 4 pizzas
Prep Time: 1 hour
Cook Time: 8-12 minutes
Wine Suggestion: Ethos Reserve Chardonnay, Canoe Ridge Estate Chardonnay, Indian Wells Chardonnay, Columbia Valley Chardonnay, Ethos Reserve Syrah, Canoe Ridge Estate Syrah, Columbia Valley Nellie's Garden Dry Rose, Cold Creek Vineyard Chardonnay
1 small butternut squash, peeled & thinly sliced
6 Tbs. extra virgin olive oil, divided
Kosher salt & pepper, to taste
4 par-baked pizza crusts
8 oz smoked bacon, cooked & crumbled
1 c. Washington State Cougar Gold white cheddar, crumbled
Chopped fresh thyme, for garnish
Preheat oven to 375°. Toss butternut squash with 2 tablespoons of the olive oil and spread in a single layer on a parchment-lined sheet pan and sprinkle with salt & pepper; bake until tender but not browned, about 8 minutes. Set aside.
Place baking stone on bottom rack of oven and preheat to 550° for 45 minutes. Brush each crust with remaining olive oil and sprinkle with salt; top each crust with roasted butternut, bacon, and Cougar Gold. Slide pizza onto the heated pizza stone and bake, one or two at a time, until crust is golden brown & cheese is bubbling – about 8 to 12 minutes.
Using wooden paddle, remove pizza from oven & slide onto cutting board. Garnish with thyme, slice into wedges, and serve. Repeat process with remaining pizza crusts.
Tip: pizzas can also be baked on a preheated inverted sheet pan.
