Butternut squash and bacon pizza

This recipe combines most of the basic ingredients of your favorite roasted squash-bacon-kale salad recipe, only on a pizza crust.

Roasted bacon and butternut squash pizza

Adapted from dashrecipes.com, Oct. 2013, a recipe from Deb Perelman of Smitten Kitchen that I clipped out of the Sunday paper.

Ingredients

½ butternut squash, peeled, seeded and diced

¼ pound thick-cut bacon, cut into bite-size chunks

½ a medium red onion, sliced

1 crust pizza dough

4 ounces fresh mozzarella balls

¼ cup grated Parmesan cheese

Balsamic vinegar for drizzling

Method

Heat oven to 400 degrees. Line a rimmed baking sheet with parchment paper. Toss squash, bacon and red onion on sheet. Roast for 25 minutes.

Heat oven to 500 degrees. Sprinkle a baking stone with cornmeal (or large baking sheet if you don’t have one). Stretch pizza dough into a large rectangle. Top with roasted vegetable mixture. Top with cheeses. Sprinkle with salt and pepper. Bake until browned, 10 to 15 minutes. Drizzle with vinegar for serving.

Rating: Like I said, it’s like that kale salad. In fact, if I make this again, I might well add some baby kale leaves sliced into ribbons, so it’s kale chips meets salad meets pizza.

Make ahead: I prechopped the veggies, and I'm betting you could easily preroast the veggies and bacon and hold them at room temperature for some time until the final baking.