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Autumn Pizza

INGREDIENTS:

4 slices bacon, cooked & crumbled, fat reserved1 small squash, peeled and thinly sliced1 small onion, thinly sliced1 tube refrigerated pizza dough or French bread doughFlour for dustingOlive oil1 tsp. fresh thyme, chopped4 oz. goat cheese, crumbled4 oz. Parmesan cheese, shredded1/4 c. dried cranberries1/4 c. pecans, toasted & chopped2 c. arugula

For the dressing:1 tsp. Dijon or grainy mustard1 tsp. lemon juice1 Tbs. olive oilsalt & pepper to taste

DIRECTIONS:

Preheat the oven to 425°.

Cook the bacon over medium-low heat and reserve the fat.Set the bacon aside on a paper towel to drain, and crumble when it’s cool.

In the reserved bacon fat, cook the sliced squash and onion over medium-low heat until the squash are beginning to brown and the onions are beginning to caramelize, about 10-12 minutes. Remove from the heat and set aside.

Open the tube of dough and roll it out on a lightly floured surface, until it’s rectangular in shape and about 1/4" thick. Drizzle a thin layer of olive oil over the top of the dough and spread it with your fingers. Arrange the cooked squash and onion on top of the dough, and sprinkle the chopped thyme over top. Crumble the goat cheese and sprinkle the shredded Parmesan on top, and bake for about 15-18 minutes, until the pizza dough just begins to brown and the cheese is melted. Remove from the oven.

In a small bowl, whisk together the mustard, lemon juice, 1 Tbs. olive oil, and season with salt and pepper. Toss the arugula in the dressing, and place over top of the hot pizza. Sprinkle the crumbled bacon, dried cranberries and pecans over top of the pizza, slice into quarters, and serve immediately.

Recipe first appeared in “Autumn Pizza” by Laura Hobbs - 10/23/11 - Flyer Foodie - Fayetteville Flyer

Full story including more photos: http://www.fayettevilleflyer.com/2011/10/23/autumn-pizza/

By: Laura Hobbs - Flyer Foodie - fayettevilleflyer.com