Deep Dish Butternut Squash Pizza with Bacon and Brussels

5 from 1 vote

Deep Dish Butternut Squash Pizza with Bacon and Brussels

This Deep Dish Deep Dish Butternut Squash Pizza with Bacon + Brussels will absolutely knock your socks off with the perfect crusty crust, gooey cheese and tons of delish toppings making it perfect for fall and/or winter

Prep Time15

Cook Time15

Proof Time2

Total Time2 30

Course: Main Course

Cuisine: American

Servings: people

Author: Gaby Dalkin

Ingredients

For the Pizza

3 tablespoons olive oil
1 batch Detroit style pizza dough, recipe below
1 cup Gaby’s Butternut Squash Sauce
5 strips bacon, cooked and torn apart
1 cup shredded or shaved Brussels Sprouts
8 ounces brick style whole-milk mozzarella cheese, cut into ½-inch cubes
½ cup shaved parmesan cheese
¼ cup olive oil, mixed with 8 cloves of chopped garlic
red pepper flakes and basil to garnish

For the Dough

2 ¼ cups all purpose flour
2 teaspoons kosher salt
1 teaspoon rapid rise yeast
1 teaspoon white sugar
olive oil as needed

Instructions

For the Dough

Put the flour, salt, yeast and sugar in a food processor with a metal blade attachment and pulse to combine. Add 1 cup warm water, then process until a ball forms, about 30 seconds (if a ball does not form, add a bit more flour). Process for another 30 seconds, then roll into a tight ball and place in a lightly oiled bowl. Proof in a warm spot until the dough doubles in size, about 2 hours.

For the Pizza

Position an oven rack in the bottom of the oven and preheat to 500 F.
Pour the 3 tablespoons of olive oil in a large cast iron pan (roughly 12 inch diameter). Put the dough in the pan and gently stretch it out to fit so the dough reaches the corners.
Drizzle half of the garlic oil sauce on top and then the butternut squash sauce. Top the duo of sauces with almost all of the crispy bacon, shaved Brussels and half of the parmesan cheese. Then lay the cheese cubes all over, especially around the perimeter up to the edge of the pan. Drizzle the rest of the garlic oil sauce on top and scatter with the remaining toppings and parmesan cheese.
Bake until bubbly and golden and a crispy cheese crust has formed, 10 to 15 minutes. Use spatula to loosen up the edges and remove the pizza from the metal pan and place on a cutting board. Slice into squares and serve with garnishes

Notes

Use any pasta sauce as your sauce of choice.

Nutrition