Sweet 'n' Spicy Fall Harvest Pizza with Roasted Butternut, Cider Caramelized Onions
Double this dough recipe to make two pizzas; there is enough topping for two smaller, thicker crust pizzas if desired. Feel free to cook this pizza however 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.
Double this dough recipe to make two pizzas; there is enough topping for two smaller, thicker crust pizzas if desired. Feel free to cook this pizza however 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.
- 1/4 teaspoon salt
- 1 1/2 cups flour
- 1 tablespoon olive oil
- 1 cup apple cider
- 1 tablespoon butter
- 1 1/2 teaspoons active dry yeast
- 1 tablespoon honey
- 1 large bunch fresh sage
- 1/2 teaspoon cumin
- 1/4 teaspoon cinnamon
- 1/2 cup warm water
- salt and pepper (to taste)
- 4 slices thick cut bacon (chopped)
- 1/3 cup + 2 tablespoons olive oil (divided)
- 4 cups cubed butternut squash (or pumpkin)
- 1 teaspoon chili powder (divided)
- 2 sweet onions (sliced thin)
- 1 large chipotle chile adobo (minced)
- 1 small apple (thinly sliced)
- 6 ounces sharp cheddar cheese (shredded)
- 2-4 ounces blue cheese (crumbled)
- roasted pumpkin seeds (for topping)
- Carbohydrate 274.650909174157 g
- Cholesterol 30.503125013081 mg
- Fat 15.7444020897156 g
- Fiber 2.83306666478904 g
- Protein 4.00041875007897 g
- Saturated Fat 7.87242958665851 g
- Serving Size 1 1 recipe (811g)
- Sodium 257.781333368771 mg
- Sugar 271.817842509368 g
- Trans Fat 1.20390508371799 g
- Calories 1211 calories
Step-by-step
- 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.
- 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!
- 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.
A Sweet and Spicy Fall Pizza Adventure
Autumn. The air turns crisp, the leaves blaze with color, and the scent of woodsmoke hangs in the air. For me, autumn means cozy nights in, the crackling fire warming my toes, and the comforting aroma of delicious food filling my kitchen. And what better way to celebrate the season than with a pizza that embodies the very essence of fall?
This Sweet ‘n’ Spicy Fall Harvest Pizza isn't just a pizza; it's a culinary journey through the vibrant flavors of autumn. Imagine the sweetness of caramelized onions, kissed by apple cider, melding perfectly with the earthy notes of roasted butternut squash. A hint of spice from chili powder and chipotle peppers dances on your tongue, creating a harmonious balance that's both comforting and exciting. The sharp cheddar and creamy blue cheese add a delightful contrast of textures and tastes, while crispy sage leaves and pumpkin seeds provide a final flourish of autumnal perfection.
This recipe is more than just a collection of ingredients; it's a labor of love, a testament to the simple joys of cooking. From the careful kneading of the dough to the meticulous roasting of the vegetables, each step is a mindful process, an opportunity to connect with the food and appreciate the bounty of the season. The aroma alone is enough to transport you to a cozy autumn evening, a perfect backdrop for sharing this pizza with loved ones.
But this isn't just about the taste; it's about the experience. The warmth of the oven, the satisfying crackle of the bacon, the vibrant colors of the roasted vegetables—it's a multi-sensory feast. And the best part? This pizza is incredibly versatile. Feel free to adjust the ingredients to your liking. Want more spice? Add a pinch more chili powder. Prefer a different type of cheese? Go for it! The beauty of this recipe lies in its adaptability; it's a blank canvas for your culinary creativity.
The process of making this pizza is a journey in itself. The rising of the dough, a slow and gentle process, symbolizes the patience and care that goes into creating something truly special. The caramelization of the onions, a slow and deliberate dance between heat and sweetness, mirrors the gradual unfolding of the autumn season. And the final baking, the transformation of simple ingredients into a masterpiece, is a testament to the magic of cooking.
So, gather your ingredients, preheat your oven, and let the aroma of this Sweet ‘n’ Spicy Fall Harvest Pizza fill your kitchen. Let it be a reminder of the simple pleasures in life, the comfort of home, and the beauty of the autumn season. It's more than just a pizza; it's an experience. It's a taste of autumn, perfectly captured in a single, delicious bite.
Beyond the practical aspects of cooking, this recipe embodies the spirit of autumn. The colors of the roasted vegetables – the deep orange of the butternut squash, the golden brown of the caramelized onions – mirror the vibrant hues of the season's foliage. The earthy aroma of the spices – cinnamon, chili powder, cumin – evoke the scent of fallen leaves and crackling fires. And the overall warmth and comfort of this pizza represent the cozy feeling that autumn brings.
This is more than just a recipe; it’s a celebration of autumn. It's a way to capture the essence of the season and share it with those you love. It's a reminder to slow down, appreciate the simple things, and savor the flavors of the season. So, gather your ingredients, put on some music, and let the magic of autumn begin.
