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Happy first day of October!!

Sweet 'n' Spicy Roasted Butternut Squash Pizza w/Cider Caramelized Onions + Bacon | halfbakedharvest.com @hbharvest

I think it is safe to say that I am pretty into fall. Lucky for us, for every season there are multiple pizzas to accompany it. Pizza is just that kind of food, an all the time, every season, kind of meal. It’s adaptable, and can be topped in more ways than I can count.

Plus, pizza cures all. Like when your mother tells you that she thinks it would be best if she worked as the General Contractor on your new home. Meaning – my mom is now overseeing everything that is going on down at the barn

Sweet 'n' Spicy Roasted Butternut Squash Pizza w/Cider Caramelized Onions + Bacon | halfbakedharvest.com @hbharvest

Sweet 'n' Spicy Roasted Butternut Squash Pizza w/Cider Caramelized Onions + Bacon | halfbakedharvest.com @hbharvest

Oh yeah, did I forget to tell you guys this?

It’s probably because it freaks the heck out of me and I just do not want to admit it yet. To you, to me, to anyone.

Well, it is true, my amazing, and apparently super multi talented, mother became the general contractor a few weeks ago. At first I pretty much freaked because I mean, she knows not a thing about how to do a remodel like this or how to build a thing. But now I am ok with it. She works way harder than anyone (especially our previous contractor), so I have to trust that she’ll get it done on time. Although, I did just hear that something got pushed back a week.

Oh no. I need more pizza. This barn is going to drive me insane. Who would have thought that remodeling a small barn to be a home would be such a process. Not me. The whole Thanksgiving deadline that is pretty important that we meet? Yeah, well that has now become the first week of December and to be totally honest that will SO be pushing it. Send help. No literally, if you know good workers please send them because they seem to be a little hard to come by up in my mountain town. I think everybody is just too excited about the snow or something.

Sweet 'n' Spicy Roasted Butternut Squash Pizza w/Cider Caramelized Onions + Bacon | halfbakedharvest.com @hbharvest

Sweet 'n' Spicy Roasted Butternut Squash Pizza w/Cider Caramelized Onions + Bacon | halfbakedharvest.com @hbharvest

Anyway, my point is that pizza makes all the stress better. Especially when it’s a fall pizza. I think fall pizzas may just be my favorite. Actually, butternut squash is my favorite and I think that you will quickly realize this over the coming weeks. So many squash recipes flying through my head.

This pizza is all things fall, but not in an overpowering way, where you are like, “eew, this just tastes like a fall candle… and not a good one”. I have actually had that response once, not fun.

Sweet 'n' Spicy Roasted Butternut Squash Pizza w/Cider Caramelized Onions + Bacon | halfbakedharvest.com @hbharvest

Sweet 'n' Spicy Roasted Butternut Squash Pizza w/Cider Caramelized Onions + Bacon | halfbakedharvest.com @hbharvest

Over the years, I have made a lot of fall inspired pizzas and they all seem to have a sweet and spicy theme to them. I’m pretty sure it is because my family loves spicy… and I love the combos of sweet and spicy… plus heavy on the cheesy!

That is this Butternut Squash Pizza. It’s got a spicy oil based sauce, savory cider caramelized onions, super thin slices of apple for sweetness, tons of sharp cheddar, blue cheese, roasted butternut and bacon (of course feel free to lose the bacon and keep this a vegetarian pizza if needed) to tie it all together. What could you not like about these flavors? So flippin delicious.

Sweet 'n' Spicy Roasted Butternut Squash Pizza w/Cider Caramelized Onions + Bacon | halfbakedharvest.com @hbharvest

Sweet 'n' Spicy Roasted Butternut Squash Pizza w/Cider Caramelized Onions + Bacon | halfbakedharvest.com @hbharvest

Really though, look at all that gooey, melty cheese.

Sweet 'n' Spicy Roasted Butternut Squash Pizza w/Cider Caramelized Onions + Bacon | halfbakedharvest.com @hbharvest

Sweet 'n' Spicy Roasted Butternut Squash Pizza w/Cider Caramelized Onions + Bacon | halfbakedharvest.com @hbharvest

Maybe it is the cheese that cures all actually? Not sure, but whatever, it’s good stuff. And on a Wednesday when you just need a way to get over that hump!

Sweet 'n' Spicy Roasted Butternut Squash Pizza w/Cider Caramelized Onions + Bacon | halfbakedharvest.com @hbharvest

Sweet ‘n’ Spicy Fall Harvest Pizza w/Roasted Butternut, Cider Caramelized Onions + Bacon.

Prep Time 15 minutes
Cook Time 45 minutes
Rest 1 hour 30 minutes
Total Time 2 hours 30 minutes
Servings: 4 Servings
Calories Per Serving: 995 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Ingredients

Pizza Dough

Toppings

  • 1/3 cup + 2 tablespoons olive oil divided
  • 4 cups cubed butternut squash or pumpkin
  • 1 tablespoon honey
  • 1 teaspoon chili powder divided
  • 1/4 teaspoon cinnamon
  • 4 slices thick cut bacon chopped
  • 2 sweet onions sliced thin
  • 1 tablespoon butter
  • 1 cup apple cider
  • 1 in large chipotle chile adobo minced
  • 1/2 teaspoon cumin
  • salt and pepper to taste
  • 1 small apple thinly sliced
  • 6 ounces sharp cheddar cheese shredded
  • 2-4 ounces blue cheese crumbled
  • 1 large bunch fresh sage
  • roasted pumpkin seeds for topping

Instructions

Pizza Dough

  • 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.

To assemble

  • 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, 1/2 teaspoon chili powder, cinnamon, honey and a pinch of salt and pepper.
  • Spread the veggies out in a single layer on one or two baking sheets. Drizzle the 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-high heat and cook bacon until crispy. Remove to a paper towel-lined plate. Remove all but one tablespoon of bacon fat from the pan and then add the butter. Add the onions and cook about 10 minutes, stirring frequently, until softened. At this point you want to slowly add the cider, let it cook into the onions, add more and let it cook some more. Do this until the 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, chipotle chile pepper in adobo, 1/2 teaspoon chili powder, 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 chipotle olive oil mixture over the dough. Add the caramelized onions and half the roasted butternut squash. You may not want to use all onions if you feel like there is just too many. I used probably about 3/4 of the onions. Add the cheddar cheese and then the sliced apples and remaining butternut. Sprinkle with the blue cheese.
  • Bake the pizza for 25-30 minutes or until the cheese is all melty and gooey. Remove from the oven and top with crispy sage (below) and roasted pumpkin seeds. EAT while melty and delicious!

Sage

  • Heat a small skillet over medium heat and add about 1/2 inch of olive oil. Once hot, add the sage leaves and cook 30 seconds per side. Remove from the pan and set aside. Serve over the pizza.

Notes

*Double this dough recipe to make two pizzas, there is enough toppings for two smaller, thicker crust pizzas if desired. **Feel free to cook this pizza which ever way you please. Sometimes I use a baking stone and cook the pizza at 500 degrees F. for about 15 minutes. Or sometimes I use a cast iron skillet like I did [here | https://www.halfbakedharvest.com/green-olive-pesto-pizza-with-roasted-red-peppers-and-feta-stuffed-crust/].

Sweet 'n' Spicy Roasted Butternut Squash Pizza w/Cider Caramelized Onions + Bacon | halfbakedharvest.com @hbharvest

Leaning tower of cheesy pizza awesomeness right there. Dig in.

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Comments

  1. Also the ingredients for the dough calls for 1/4 tsp of salt but never says when to add that to the dough. I’m putting in a lot of work to ruin this recipe. LOL

  2. Hi.
    HEADS UP if you plan on trying this one.
    For the dough it’s 1 cup flour plus additional 1/2 cup, if needed.
    Not 1 1/2 cups
    Dough ingredients call for 1 1/2 cup of flour.
    Recipe states “ Add in the flour and olive oil stirring with a spoon until the dough comes together but is still sticky.” Implying 1 1/2 cups of flour will be added at this time. This is not the case.
    If you’re reading this review DO NOT “add in the flour”. Only add 1 cup of flour at this time! The other 1/2 is added IF NEEDED! Which it wasn’t needed but I “added in the flour” like it says to. The recipe does not say that until after you add in the flour.

  3. The recipe says to “add in the flour” but then later it says “to work the additional 1/2 cup flour in if needed.” I added most of the 1-2/2 cup all at once (I usually save some to add in as needed) but the dough is really dry. I’m thnking maybe it’s supposed to read “add in 1 cup of the flour” in the beginning part so it’s only 1-1/2 cups total if needed, right? I love HBH’s recipes so hopefully the crust still turns out okay.

    1. Hey Lisa,
      You can add the bacon to the pizza with the onions. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  4. If I want to make the dough ahead of time, once I let it rise for 1.5 hours, can I put it in the fridge until I’m ready to use it later that day?

    1. Hey Michelle,
      Yes, that will be fine to do. I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan

  5. Just made this. It was fantastic. Omitted the pumpkin seeds and sage because I didn’t have them, used store bought dough and went easy on the chipotle for my girlfriends sake. Seriously my new favorite pizza to make, the flavors were perfect together. I can’t wait to try it with everything next time and to check out your other recipes.

  6. 5 stars
    Great recipe! The flavors all blended perfectly. I did use a different whole wheat crust recipe and only baked it for 12 minutes. I also reduced the amount of olive oil in the chipotle mixture, and only fried the sage leaves in a small amount of oil. Otherwise followed the recipe and it turned out wonderfully! It was definitely labor intensive but would make again!

    1. Hi! I am sorry if that was your experience with this recipe. Please let me know if there is anything I can do to help! xTieghan

    1. Hey Kendall! A serving is about 2 slices. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan

  7. 5 stars
    I made this for mine and my husbands date night. It is amazing. I found this way later then everyone but it’s so yummy .thank you

  8. 4 stars
    This recipe was a lot of work, but definitely delicious. I would have given it 5 stars except that 1) it was a bit oily even though I reduced the amount of oil in the chipotle mix and 2) the recipe doesn’t say when to add the salt to the dough, when to top the pizza with bacon, or what temperature to bake the pizza (all can be assumed, so the absence of specificity is not disastrous). I added a bit of cinnamon to the dough just for fun and used red onions. Next time I might use pre-made dough, pre-cut squash, and/or pre-shredded cheese to make it easier. Regardless, I am recommending this recipe to my CSA!

  9. 5 stars
    I made this recipe a few years back and it was one of the most delicious things I’ve ever made. Screams fall and the flavors are so perfectly balanced: rich, spiced, sweet, savory. We ate the leftovers the next morning topped with sunny side up fried eggs – adding that oozy yolk to every bite was heaven. Making it again this weekend for guests and can’t wait to enjoy it all over again. Thank you for your incredible recipes!

  10. I plan to make this for our Halloween Hocus Pocus poolside party! I may sub the butternut squash for roasted pumpkin. Stay tuned for the finished out come!!

  11. 5 stars
    This was so unusual but delicious, those caramelized onions though, I wanted to eat them just on their own. Thanks for the unique recipe.

  12. 5 stars
    This pizza is by far the most delicious homemade pizza I’ve had! I am such a fruit nut, so the sweetness of the cider and apple slices, topped with blue cheese which is one of my favorite combos, really hit the spot. I’ll definitely make this one again.

  13. 2 stars
    Thanks for posting the recipe. I agree with all of the comments that it looks amazing, and the flavors go very well together. However, I did just try the recipe, and wanted to share some feedback and suggestions. All in all, it took about 3 hours to prep the ingredients and cook the pizza, and unfortunately the result was not worth the time. We noticed that the instructions don’t mention when to add salt to the pizza dough or bacon to the pizza. The apples were quite dry, so we’d recommend putting them under the cheese. Also, using a rolling pin for the pizza dough produced a very thin crust that did not rise in the oven and tasted more like a cracker. We fried the sage as instructed, and it seemed to have lost its flavor and tasted like oil. We would recommend using chopped fresh sage instead. Good luck!

    1. Hi Vanessa! I apologize that this did not turn out as well as you expected. Is there anything I can help you with? I hope you love some other recipes on my blog!

  14. I made this pizza, and it is incredible! I can’t get over the mix of flavors that keep coming through as you are chewing. Thank you SO much for this amazing recipe. It took a while to make, and I used store-bought prepared dough, all worth the time!

  15. 5 stars
    OMG This looks so delicious! The idea of putting the squash on pizza is genius! Plus Pizza is my all time favorite food so I will be making this on for sure!

  16. 5 stars
    Delicious pizza! Added the bacon to the pizza with the apples. Not a huge blue cheese fan, but wow it makes it soooooo good. This recipe takes time, be patient with caramelizing the onions. It is totally worth it.

  17. This recipe is amazing! I’ve made it both as a pizza and as a side dish ( same recipe for the pizza topping, just no crust). Love it!

  18. Amazing recipe! I made it yesterday (with a few minor alterations) and my guests raved about it. So full of flavors that mix and match perfectly. Definitely a keeper, thank you!

  19. I was so so excited to make this. I’m pretty sure I made a huge mistake, and used the whole can of chillies as I’ve never used them before and didn’t know if I was to use the whole can or what. The pizza was SO spicy, and I have good heat tolerance. Needless to say my husband and I are a bit sick from it this morning. I could tell it was a yummy recipe but my own mistake ruined it for me.

  20. 5 stars
    We made this pizza for our friends over the weekend and omg, it’s so good! We made five different pizzas and this was the crowd favorite! We did do our own dough recipe, but I would be curious to try hers next time.

  21. 5 stars
    This was delicious. I didn’t have the apple cider so I just added a bit of balsalmic vinegar to the onions and it was delicious! Thanks for giving me a recipe to make me feel like fall has begun here in Florida where it’s still 90 degrees!

    1. Wow that is so warm! Kind of loving Fall… kind of wishing it was still warm! I am so glad you loved this recipe, Kate! Thank you!

  22. 5 stars
    Loved it! I kind of combined two of your recipes! We used prosciutto instead (because I felt lazy) and skipped the bleu because we both don’t care for it. Thank you for making it such an easy process to follow! I am not the best in the kitchen but I was very proud that it turned out delicious!

  23. 4 stars
    he moisturize of your skin can be remove ,If you can use hemp oil after the concerning of a skin care doctor to solve this kind of skin problem and understand the procedure of applying oil on the body , you must also remember all the tips and tricks which is helpful to eliminate the germs of moisturize on the skin ,don’t move in the light of sun because the rays of sun damaged the layers of a skin and also the heat of sun increase the germs of moisturize on your skin ,So avoid to working in the light of sun and take care care of skin .
    Thanks .

  24. comforting is the perfect word to describe how I’m feeling about this pizza. It looks incredible! Also, I am super jealous of how gorgeous your pizza crust is! Seriously! What is your secret?!

  25. 5 stars
    This pizza was fabulous! I left out the chipotle for the kids and the blue cheese because I’m the only one in the family who appreciates it, but it was still wonderful. A little time consuming with all the different components, so I probably will not make it often. My husband has requested it for his birthday dinner because he liked it so much.

      1. 4 stars
        This started with 10.7.4 and it’s driving me mad. I loathe those red squiggles while I’m typing, and they’re rarely correct, anyway. Before, it was just a matter of setting the preference once with each application. Now, it I’m not allowed for it to be my “preference” at all.

    1. Sure! Just thaw overnight in the fridge. Please let me know if you have any other questions. Hope you love this recipe! Happy Thanksgiving! 🙂

  26. I like pizza, your pizza is great. Thank for sharing, I have you bookmarked to see new information on your blog.

  27. Usually I don’t read post on blogs, but I wish to say that this write-up very forced me to take a look at and do it!
    Your writing taste has been amazed me. Thank you, very nice article.

  28. While the prep time on this recipe says 15 minutes, unless you’ve got all of the ingredients out, chopped, and ready to go, it takes quite a bit longer than that. I made the pizza dough and then worked on the butternut squash, the bacon and onions, and the sauce. In total, I think I spent slightly over 3 hours in the kitchen working on this! It was a little labor intensive but I’m glad I doubled the recipe because it was so yummy and I look forward to eating leftovers tomorrow! Also, I wanted to note that the instructions do not state when to put the bacon. I forgot about it so I put it on top of my pizza before it went into the oven but I think that and the apples should probably go underneath the cheese so they won’t burn! I’d totally make this again though–it was scrumptious 🙂

  29. I just had to follow up. I made the comment about this recipe. Then, new to your blog, saw at the top The Barn. WOW, I got a cup of tea and started from the beginning and am in aw of your hard work! Your amazing parents/family. Your barn home is beyond beautiful and I’m so happy for you.

  30. This was fantastic! I knew it would be. The only thing missing was the fried sage leaves! My store didn’t have them, so I sprinkled some powdered over the squash. Just a little. I cooked mine on a pizza stone. I’m telling you, that pizza crust is the best I have ever found! Can’t say enough about this recipe! Thank you! Love your blog, can’t wait to try other recipes.

  31. This is amazing. Great recipe. As a pizza and bacon lover, I so want to try this for myself. Thank you tons for sharing this.

  32. Love your creativity in taking familiar fall flavors and combining them in new and different ways. We have homemade pizza night every Friday and can’t wait to try this one!

  33. Does anyone have any ideas on substituting almond or coconut flour? Im fairly new to cooking, so I don’t know if this has already been discussed. Your recipe looks delicious and I always try to convert other recipes to be Paleo friendly.

    1. HI! I have never tried that, but if you have had success before I would give it a try. Let me know how it goes, hope you love the pizza! 🙂

  34. Thank you Tieghan for opening a whole new world of taste sensations in the Pizza World. You are a culinary Master! I substituted roasted pecans for the pumpkin seeds because I was worried my 5 and 6 year old granddaughters might not be able to swallow pumpkin seeds. This is an all time favorite in our home.

  35. I made this tonight and it was delicious! I added some green pepper and kale that I had lying around in the fridge – I roasted the green pepper with the butternut squash and sauteed the kale for a couple minutes with the onions. I didn’t see when to add the bacon so I put it on the pizza with the “remaining butternut” which seemed to work. Baking for 25 minutes was too long – burnt the crust quite a bit; maybe because I used whole wheat flour? It was still good…I’ll just have to remember to bake it for less time next time! Thanks for the recipe 🙂

  36. I had this pizza again last night, for maybe the third time. It was amazing, BUT what was perhaps even as amazing as the pizza was the omelet I made this morning with the leftover cider onions and cinnamon squash. If you haven’t tried this yet, I highly recommend it 🙂

    1. Oh my gosh, that omelet sounds amazing!!! I am so trying that on friday. 🙂

      Thanks Rachel! I am so happy you love this recipe!

  37. Holy Moly, this pizza is incredible. I’m eating my second round of leftovers, and I’m sad I only have one more lunch of it left. The crust is AMAZING!

  38. I just found your blog last week and I’ve already made no less than 5 things from it. Your caramelized brussel sprouts were the best I’ve ever tasted but… this pizza. COME ON! Haha. It is the only pizza dough recipe I’ve ever gotten to work and holy crap, seriously in the top three of pizzas that have ever reached my mouth- and there have been many.

    You have gained a lifelong follower! Keep up the amazing work 🙂

    1. YAY!!! So excited you love this pizza and that the dough worked out for you too! 🙂
      Thanks for the kind words and reading a long. You made my night!

  39. This pizza is everything. And just one of the many that makes your blog one of my all time faves.

  40. Tieghan I’m so in love with your pictures and your recipes! Seriously every time I visit your blog I’m just amazed by your talent and your creativity. You are such an inspiration! This pizza is simply mouthwatering. Good luck with the barn, it’s gonna be so rewarding when it’s done! xx

  41. We built our own house & acted as our own contractors, it’s worth it. Know one will work harder on it then you/your mom. We had the same “help” issue, so we taught ourselves how to plumb, lay hardwood, etc…everything but the drywall & brick. Good luck! Yum to the pizza, so gunna make

    1. No way, really? That is awesome and a little comforting to know you taught yourself too!

      Thanks so much, Sarah!

  42. Now it’s going to be impossible for me to go to bed after seeing this 😛 I’m all KINDS of hungry..

    so in love with that last shot!!

    1. Haha! You can’t go to bed hungry and everyone knows pizza is the best late night snack. Ever.
      🙂
      Thanks Todd!

    1. Yeast must be fed, and it’s diet is sugar, so you must use a sweetener. Artificial sweeteners do not work, so sugar, honey, maple syrup etc. will work. Raw sugar could be a fairly healthy sub, but because the yeast eats almost all of the sweetener during the rising phase, it shouldn’t be a problem for a diabetic and won’t make it taste sweet.

  43. Mmm yes! Fall pizzas are the best pizzas, and sweet + spicy is tied for best flavor combo with salty + sweet.
    This looks FANTASTIC, Tieghan! I’m totally drooling 😛

  44. When I read the title I thought Ho Hum. But you sure turned me around for making
    BIG assumptions. What a fabulous recipe. I love pizza pretty much as long as its not
    conventional. So many wonderful combos yet people persist in ordering pepperoni many times. This is a great example of what really can be done creatively with a pizza!

    1. Awe, thank you!! I am so happy you could change your mind about this recipe. Hope you get to make it and yes, I agree pizza should not just be cheese and pepperoni!

  45. Pizza does cure all. Oh my, do I love this pizza. I can’t get enough butternut during the fall season. Pinned.

  46. Oh man, this looks incredible! The perfect fall pizza indeed. 🙂 I am sure your mom will make an awesome general contractor!

  47. Sorry you are having contractor problems – I wouldn’t have a clue on where to begin – hope your Mom can get everything in line!

    And I’ve told you this before, but I love your extremely long recipe titles! 😀

  48. Wow, this looks beyond amazing! I have a feeling that after I try this, I’m going to want to put cider caramelized onions on evvvvverything. Brilliant!

  49. This pizza + all the fall things…..love it so much!! Butternut squash and caramelized onions are always such a great combo together!

  50. I love butternut squash roasted with sage…these pizza is fall in a slice…can’t wait to make it..Your mom did an excellent job raising you and your siblings…a barn remodel will be a no-brainer for her…You’re in good hands!!!

  51. Saw this on G+ and had to come over for a look and say hello. Beautiful pizza and I’m totally jealous of that crust. I have such trouble with dough. Great flavor combo, pinning.

    1. Thanks for stopping over! I love this dough recipe and for the crust to get nice and thick like that use this method of cooking it in a cast iron skillet. Hope you love the pizza!

  52. Mmmmm comforting is the perfect word to describe how I’m feeling about this pizza. It looks incredible! Also, I am super jealous of how gorgeous your pizza crust is! Seriously! What is your secret?!

    1. Thank you! I cooked the pizza in a skillet to get the crust like that. Here is the directions on how to do it, but I actually prefer a thin crust pizza.

  53. I love all your pizza recipes. This one is no different. I will definitely be trying it out!!

  54. Just starting to accept the arrival of fall. But I think it’s going to be a pretty delicious season.

    Could this pizza get any better?

    I don’t think so.

  55. What a heavenly portrait to wake up to this morning. I am going to have to give this some serious thought, may have to change up my dinner plans. I just happen to have a butternut squash in the kitchen right now and I always have bacon. I’m so glad I have found your blog!

  56. This pizza looks amazing! I have yet to buy my first butternut, but I have acorn and kabocha sitting on my dining room table right now, ready to be used.

    And man, I feel you on the renovation woes. I’m sure your mom will do amazingly well! But yes, construction is always slow, and I can’t even imagine how much slower it gets when you guys get all that snow every winter.

  57. Your pizzas always amaze me! Love this and cannot wait to make it. I cut into my first butternut squash the other day. I didn’t realize how much I had missed it!

  58. This pizza is flat out perfect for fall. All the best ingredients on top of one heck of a dough!!

  59. Amazing recipe again can’t wait to try it out. Asim veggie I will be leaving out the bacon, what’d I you suggest to replace the smokey saltiness?
    A

  60. This looks amazing Tieghan! I’d obviously skip the bacon to make it veggie, but I know it would be amazing anyway – those caramelised onions look absolutely incredible!