A Blog of Presumptuous Spewing by Bestselling Author of THE DREAM JUMPER'S PROMISE Kim Hornsby
--Find her at AMAZON BOOKS or at www.bit.ly/kimamzn
Wednesday, October 3, 2018
Favorite Fall Pizza with Squash and Bacon!
Do you love comfort food as the weather gets cooler here in the Northern Hemisphere? Me too. And comfort food means carbs, a veggies, cheese and something I can eat with my hands.
FAVORITE FALL PIZZA
Squash, Cheese & Bacon Pizza!
1 1/2 cups flour
1/2 cup warm water
1 1/2 tsp active dry yeast
1 T honey
1 T olive oil
1/4 T salt
In a large bowl, combine water, yeast and honey. Mix with a spoon, then let sit until foamy, about 10 minutes. Add in the flour and olive oil stirring with a spoon until the dough comes together but is still sticky. Using your hands, on a floured surface, form the dough into a ball and work the additional 1/2 cup flour into the dough if needed. All of the mixing and kneading can also be done in a stand mixer with the dough hook attachment. Next, rub the same bowl with olive oil, then place the dough inside, turning to coat. Cover with a towel and place in a warm place to rise for about 1 1/2 hours.
1/3 cup olive oil
4 cups cubed squash or pumpkin
1 T honey
2 small sweet onions sliced thinly
1/4 tsp honey
1 T butter
1 cup apple cider
1/2 tsp cumin
1 small apple
salt and pepper
6 oz sharp cheddar
2-3 oz blue cheese
6 slices cooked bacon
1 large bunch fresh sage
pumpkin seeds if desired
About 40 minutes before the dough is done rising, start assembling the pizza. Preheat the oven to 425 degrees F.* In a small bowl whisk together 2 tablespoons olive oil, cinnamon, honey and a pinch of salt and pepper.
Spread the veggies out in a single layer on one or two baking sheets.
Drizzle 2 T olive oil mixture over the veggies and toss well to coat.
Roast until vegetables are tender, 20 to 25 minutes, stirring the veggies halfway through. Remove and set aside.
While the veggies roast, caramelize the onions. Heat a large skillet with high sides over medium heat.Cook onions in butter for about 10 minutes, stirring frequently, until softened.
Slowly add the cider, let it cook into the onions, add more and let it cook. Do this until 1 cup of cider is gone or the onions are caramelized to your liking and the cider has evaporated.
In a bowl, whisk together the remaining 1/3 cup olive oil, cumin and a good pinch of salt + pepper. Once the pizza dough is ready, lightly flour a counter.
Use your hands or a rolling pin to roll the dough out until you have a flattened disk. Place the pizzas on a greased baking sheet and then use your hands to gently tug, pull and push the pizza dough into your desired shape. Spread the olive oil mixture over the dough.
Add the caramelized onions and half the roasted butternut squash. Add the cheddar cheese and then the sliced apples and remaining butternut. Sprinkle with the blue cheese, sage and bacon.
Bake the pizza for 25-30 minutes or until the cheese is all melty and gooey.
KIM HORNSBY is an Amazon Bestselling Author best known for The Dream Jumper Series, which is optioned for film, with over 400 reviews on Amazon at 4.5 stars. Sign up for her newsletter to keep posted on news and freebies and contests or follow her on Amazon. www.bit,ly/kimamzn www.bit.ly/KimHNews