Transfer over, fall casseroles! This bacon, apple, and acorn squash sheet pan pizza is straightforward to make and can please everybody on the desk. Plus, it is topped with arugula, so you’ll be able to no less than faux it is wholesome.
Sheet Pan Pizza FAQs
Technically, sure, however you then will not get the fluffy Sicilian-style crust. If it’s important to use common dough, simply roll it out to a big rectangle form that matches your baking sheet and proceed with the recipe. Nevertheless, I extremely advocate making the sheet pan pizza dough your self for this pizza. It is simple, it solely takes 2 hours, and it is simply that good.
Nope! Not solely is the pores and skin of acorn squash edible, however it’s additionally full of antioxidants and fiber. And when the squash is sliced skinny sufficient, the pores and skin will get good and tender within the oven.
I just like the sweet-tart taste Honeycrisp apples convey to this sheet pan pizza. Nevertheless, be happy to make use of any apple you like! Granny Smith and Pink Woman apples are two of my different favorites.
If you’re a fan of warmth, however not an excessive amount of warmth, then sizzling honey is about to change into your new favourite condiment. This bacon, apple, and squash sheet pan pizza is scrumptious as it’s, however a drizzle of sizzling honey actually amplifies the flavors and provides every slice an additional zing.
Bacon, apple, and acorn squash are all scrumptious paired with sharp aged cheddar cheese, however related cheeses like aged gouda or gruyere additionally work nicely on this sheet pan pizza.
In search of extra pan pizza recipes? Do not miss my Detroit-style pie and sausage, pepper, onion, and mushroom grandma-style pizza.
Bacon, Apple, and Acorn Squash Sheet Pan Pizza
This sheet pan pizza is straightforward to make and assured to please even the pickiest eaters, topped with bacon, apples, acorn squash, sharp cheddar cheese, and contemporary arugula.
Makes: 6 to eight servings
- 1 recipe Sheet Pan Pizza Dough
- 1 pound thick-cut bacon, chopped
- 1 small acorn squash, halved, seeded, and sliced paper skinny (use a mandoline slicer when you have one; in any other case, a pointy chef’s knife will work fantastic)
- 2 small (or 1 giant) Honeycrisp apples, quartered, cored, and really thinly sliced (use a mandoline slicer when you have one; in any other case, a pointy chef’s knife will work fantastic)
- 2 tablespoons extra-virgin olive oil
- Kosher salt
- Freshly floor black pepper
- 8 ounces sharp cheddar cheese, shredded
- 1 to 2 cups child arugula
- Scorching honey, for serving (elective)
Comply with steps 1 by 4 of the Sheet Pan Pizza Dough recipe: Combine the dough and let it rise in an oiled bowl for 1 hour or till doubled. Grease a big (13-x-18-inch) rimmed baking sheet with 2 tablespoons of extra-virgin olive oil, switch the dough to the baking sheet, and press it out evenly till it reaches all 4 corners. Cowl with plastic wrap and let the dough relaxation for half-hour to 1 hour. (I let my pressed out dough relaxation for 1 hour, which resulted in a wonderfully fluffy, 1-inch-thick crust.)
Preheat the oven to 500°F.
Cook dinner the bacon in a big skillet over medium-high warmth simply till it begins to brown on the edges, 5 to 7 minutes. Don’t let the bacon get crispy; it is going to hold cooking on the pizza. Take away the skillet from the warmth and switch the bacon to a paper towel–lined plate to empty.
Mix the thinly sliced acorn squash and apple in a big bowl. Drizzle with the olive oil and season with a couple of pinches of salt and grinds of black pepper. Toss nicely to coat the slices.
Organize the squash in a single layer on the pizza dough, then prepare the apples in a single layer on high of the squash. Scatter on the bacon and high with the cheese.
Switch the baking sheet to the oven. Bake the pizza for quarter-hour, rotating the pan as soon as midway by, till the underside of the crust is golden brown. (Use a spatula to rigorously carry up one nook of the pizza to test beneath.)
Take away the pizza from the oven and instantly high it with the contemporary arugula. Let the pizza cool for five minutes, use two spatulas to switch it to a chopping board, and lower it into squares or rectangles. Serve heat with sizzling honey for drizzling (if utilizing).