This cast iron butternut squash bacon pizza is salty, sweet, and spicy, all in one! It cooks in TWO MINUTES and is so easy. Enjoy!
For the Crust (NOTE: this recipe makes enough for TWO pizza crusts. I froze one and used the other)
1⅛ cups warm water
3 teaspoons active dry yeast
1 tablespoon honey
1 tablespoon olive oil
1½ cups all-purpose flour
1½ cups whole wheat flour
1 teaspoon salt
For the Pizza
4 slices bacon, chopped
½ medium onion, diced
¼ butternut squash, diced
1 teaspoon olive oil
¼ teaspoon dried rosemary
¼ teaspoon pepper
⅛ teaspoon salt
2 slices provolone cheese, ripped into pieces
½ cup shredded mozzarella cheese
1 teaspoon balsamic Sriracha reduction
In a large bowl, combine water, yeast, honey and olive oil. Mix with a spoon, then let sit until foamy, about 10 minutes. Add in 2½ cups flour and salt, stirring with a spoon until the dough comes together but it still sticky.
Using your hands, form the dough into a ball and work in the additional ½ cup flour, kneading it on a floured surface for a few minutes. 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 1½ hours.
Preheat the oven to 375 degrees. Toss diced butternut squash with olive oil, salt, pepper and place on a foil-lined baking sheet. Roast squash in the oven for 15-20 minutes or until a fork can pierce them with no resistance. Remove from the oven and set aside.
Cook bacon in a skillet (NOT the cast iron skillet you'll be using) until crispy. Remove with a slotted spoon to a paper-towel lined plate.
Reserve 1 tbsp. bacon fat and cook onions in the fat. Set aside.
Move top oven rack to the top slot and set oven to broil. Meanwhile, set cast iron skillet on the stove on high.
After the dough has risen, punch it down and place it back on the floured surface. Work in a more flour if the dough is sticky. Divide the dough evenly in half (or thirds). Place one dough on a well-floured pizza peel and roll into a round about the size of your skillet.
Add cheese, bacon, onions, and squash to the pizza crust, then transfer to the VERY HOT cast iron skillet. Use a pot warmer because the handle will be hot.
Cook the pizza in the skillet on the stove for 30 second on high.
Transfer the skillet to the oven and cook for one minute. Then rotate skillet 180 degrees and cook one minute more.
Remove from oven and drizzle with reduction. Allow to cool for a few minutes before serving.
Recipe by Chelsea Eats Treats at http://chelseaeatstreats.com/cast-iron-skillet-bacon-butternut-squash-pizza/