Sweet and Spicy Butternut Squash Pizza
you will need:
4 slices bacon, thick cut
1 apple thinly sliced
4 cups butternut squash diced
2 sweet onion cut thin
1/2 Adobo chili, minced
2 T honey
1 t chili powder
1/4 t cinnamon
1/2 t cumin
1 T butter
6 oz cheddar sharp cheddar cheese grated
Trader Joes rectangle pizza flatbread
To make:
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.
Place your pizza crust onto a baking sheet and spread the chipotle olive oil mixture over the crust. 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.
Bake the pizza for 15-20 minutes or until the cheese is all melty and gooey.
adapted from Half Baked Harvest