This pizza soared above my expectations! I love the sweetness of the roasted butternut squash and candied bacon, with the tangy ricotta and goat cheese spread and the crispy kale. It was also amazingly simple and fast because I used naan bread as my crust ( a great tip I got from my mom) but you are welcome to use a homemade version. I think this would be great on a whole wheat crust too!
recipe by Sabrina W. for eat.drink.and be merry.
serves 2-4, makes 2 individual size pizzas
1 package naan bread (2 breads in 1 package)
2 cups butternut squash, cubed
1/2 of a medium onion, thinly sliced
1 1/2 cup chopped kale
1 1/2 cup ricotta cheese
3/4 cups crumbled goat cheese
1/4 teaspoon nutmeg
1/2 teaspoon ground sage
1/4 cup plus 2 tablespoons maple syrup
1 tablespoon brown sugar
2 strips bacon
2 strips bacon
Preheat your oven to 400 degrees.
Arrange butternut squash and sliced onion on sheet pan. Drizzle with olive oil, balsamic vinegar, 1/4 cup of maple syrup, and salt and pepper. Roast for about 15 minutes or until the squash is fork tender and onions are caramelized.
Mix the 2 tablespoons maple syrup with brown sugar. Lay strips of bacon on greased sheet pan and drizzle with sugar-syrup mixture. Bake alongside vegetable pan for 10 minutes or until crispy.
Mix ricotta cheese with goat cheese, nutmeg, and sage. Add salt and pepper to taste. Place naan breads on a large sheet pan and spread cheese mixture evenly between the two breads. Add chopped kale.
Remove bacon strips from the pan and set aside to cool. Break up strips into crumbles. Place roasted squash and onions on top of kale. Drizzle pizzas with olive oil, making sure to lightly hit the kale so it doesn't burn too much. Top with bacon crumbles and bake at 350 degrees for 10 minutes.