Sage And Squash Pizza With Bacon Recipes

SAGE AND SQUASH PIZZA WITH BACON

Sage and Squash Pizza with Bacon image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 12

Ingredients

3 slices thick-cut bacon, diced
1 cup diced butternut squash (about 6 ounces)
1 12-ounce ball pizza dough, at room temperature
All-purpose flour, for dusting
1/2 cup part-skim ricotta cheese
3/4 cup shredded low-moisture part-skim mozzarella cheese
1/4 cup shredded Parmesan cheese, plus more for topping
1 tablespoon finely chopped fresh sage, plus 1/4 cup leaves
Kosher salt and freshly ground pepper
4 cups baby arugula
2 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar

Steps:

Preheat the oven to 500˚ F. Cook the bacon in a large skillet over medium-high heat, stirring, until crisp, about 5 minutes. Remove with a slotted spoon to a paper towel-lined plate, leaving the fat in the pan. Add the squash to the skillet and cook until soft and browned, 6 to 8 minutes.
Cover an inverted large rimmed baking sheet with parchment paper. Stretch the pizza dough into a 12-inch oval on a lightly floured surface. Transfer to the baking sheet, prick the top with a fork and bake until the dough just begins to turn golden and looks dry, about 10 minutes. Remove from the oven.
Mix together the ricotta, 1/2 cup mozzarella, the Parmesan, chopped sage and 1/2 teaspoon each salt and pepper. Spread on the crust, leaving a 1/2-inch border. Top with the bacon, squash and sage leaves. Sprinkle with the remaining 1/4 cup mozzarella. Return to the oven and bake until the crust is golden, about 10 minutes. Slide the pizza onto a cutting board, sprinkle with more Parmesan and let stand 5 minutes.
Toss the arugula in a bowl with the olive oil and vinegar; season with salt and pepper. Slice the pizza and serve with the salad.

Nutrition Facts : Calories 490, Fat 23 grams, SaturatedFat 8 grams, Cholesterol 40 milligrams, Sodium 1466 milligrams, Carbohydrate 49 grams, Fiber 3 grams, Sugar 3 grams, Protein 20 grams

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