Sweet ‘n’ Spicy Fall Harvest Pizza w/Roasted Butternut, Cider Caramelized Onions + Bacon.
"*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 | http://www.halfbakedharvest.com/green-olive-pesto-pizza-with-roasted-red-peppers-and-feta-stuffed-crust/]...."
INGREDIENTS
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1 1/2 cups flour
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1/2 cup warm water
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1 1/2 teaspoons active dry yeast
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1 tablespoon honey
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1/4 teaspoon salt
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1 tablespoon olive oil
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1/3 cup + 2 tablespoons olive oil, divided
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4 cups cubed butternut squash (or pumpkin)
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1 tablespoon honey
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1 teaspoon chili powder, divided
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1/4 teaspoon cinnamon
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4 slices thick cut bacon, chopped
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2 sweet onions, sliced thin
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1 tablespoon butter
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1 cup apple cider
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1 large chipotle chile in adobo, minced
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1/2 teaspoon cumin
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salt and pepper, to taste
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1 small apple, thinly sliced
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6 ounces sharp cheddar cheese, shredded
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2-4 ounces blue cheese, crumbled
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1 large bunch fresh sage
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roasted pumpkin seeds, for topping
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