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Pizza with roasted squash, kale and smokey bacon

It’s Friday night!!!  Time to get crazy with the pizza.   Tonight I had veggies that I wanted to incorporate in the pizza, but the hubbs wanted MEAT…There must be MEAT!!!  So, ok fine. Everything goes better with bacon anyway and I’m keeping the carnivore happy.  The Bacon is smokey and goes brilliantly with the kale, and the squash gives more depth of flavor with a dash of sweetness. I am a huge texture person when it comes to my food and this recipe did not disappoint.  Crispy, salty, smokey, gooey and full of flavor.   My dough recipe is modified from one of the masters. I use Bobby Flay’s pizza dough recipe  as a base and change a few things to cater to my family.

Pizza with roasted squash, kale and smokey bacon
Print Recipe
Servings Prep Time
4 45 minutes
Cook Time Passive Time
15 minutes 1 hour
Servings Prep Time
4 45 minutes
Cook Time Passive Time
15 minutes 1 hour
Pizza with roasted squash, kale and smokey bacon
Print Recipe
Servings Prep Time
4 45 minutes
Cook Time Passive Time
15 minutes 1 hour
Servings Prep Time
4 45 minutes
Cook Time Passive Time
15 minutes 1 hour
Ingredients
Pizza dough
Crispy kale
Roasted squash
Just bacon
Cheese
Pizza sauce
Servings:
Instructions
  1. Combine all dry ingredients in your Kitchen Aid stand mixer. Leave mixer running and add water and oil until the dough pulls away from the sides of the mixer and comes together.
  2. separate the dough into two equal rounds. Knead the doughs slightly into a ball and place in two greased bowls. cover with plastic wrap and let rise 1 hour.
  3. In the meantime, tear your kale leaves and wash and dry them. Place the kale on a baking sheet and add oil and salt. Bake at 350 degrees for 15 minutes TURNING after 7 minutes!
  4. Roast your squash at 375 degrees for 20 minutes until slightly browned (will complete roast when placed on pizza) Mix your pizza sauce together. Just add the dried herbs to the sauce - done! Use 1/4 to 1/3 cup sauce for each pizza.
  5. Show that dough who's boss. Place the dough on a pizza stone with 1 tsp flour. Stretch to desired size, add sauce, cheeses, and squash. Bake for 10 minutes at 450 degrees.
  6. Remove pizza from oven and scatter the crumbled bacon all over the top. Bake 5 more minutes and then place on stove top. Now, make it rain crispy kale all over that pizza. Let cool 5- 10 minutes..if you can..then dig in.
Recipe Notes

* I recommend placing a cookie sheet under your pizza stone so if the ooey gooey cheese bubbles over the side, your oven doesn't start smoking and you don't get a black crusted piece of unrecognizable charcoal cheese to clean off the bottom of it - Just saying' .  The benefit of that being the bubbled cheese that is still on the side of the pizza stone will be crispy and salty and will break off with a delicious crackling sound for your snacking pleasure.

* I change up my pizza sauce recipe often, but I used this one to show that you don't have to be suckered into buying "pizza sauce" at the store.  You can make your own at home with a can of .99 cent tomato sauce and cater the flavors to your palate. Refrigerate the leftovers for a week in an airtight container or freeze for 3 months.  Save yourself the 4.00 dollars!

tmblogo

Savor your slice of pizza and click to vote!  All votes are much appreciated.  Thank you!! (:

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About the author

Sara Pittman

Sara is from sunny San Diego CA. She is a wife, busy mother of 3 and amateur chef stumbling through organized chaos on a daily basis using sarcasm and humor to soften the blow...that's what she said. She will take any opportunity to demonstrate the running man in public and enjoys being a sarcastic smart ass.

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