Name: Squash and Bacon Pita Pizzas
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4 serving(s)
Ingredients: 1 can (14 oz/398 ml) diced tomatoes; 3 tbsp (45 ml) vegetable oil; 1 garlic clove, chopped; 1/2 tsp red pepper flakes; 2 cups (500 g) butternut squash, peeled and cut into half-moons 1/4 inch (5 mm) thick; 1/4 lb (115 g) slab bacon, diced; 4 thick Greek-style pitas, each about 7 inches (18 cm) in diameter; 1/4 cup (20 g) Parmesan cheese, freshly grated

Ingredients

Sauce
- 1 can (14 oz/398 ml) diced tomatoes
- 3 tbsp (45 ml) vegetable oil
- 1 garlic clove, chopped
- 1/2 tsp red pepper flakes
Pizza
- 2 cups (500 g) butternut squash, peeled and cut into half-moons 1/4 inch (5 mm) thick
- 1/4 lb (115 g) slab bacon, diced
- 4 thick Greek-style pitas, each about 7 inches (18 cm) in diameter
- 1/4 cup (20 g) Parmesan cheese, freshly grated

Preparation

Sauce
- Place all the ingredients in a bowl. Using a potato masher, crush the tomatoes into a smooth purée. Season with salt and pepper.
Pizza
- With the rack in the middle position, preheat the oven to 425°F (220°C). Line a baking sheet with a silicone mat or parchment paper.
- On the prepared sheet, toss the squash and bacon with a drizzle of oil. Season with salt and pepper. Bake for 20 minutes or until the squash is cooked through. Set the mixture aside in a bowl and remove the silicone mat or parchment paper from the baking sheet. Adjust the oven temperature to 450°F (230°C).
- Place the pitas directly on the baking sheet. Spread with the sauce and top with the squash and bacon. Sprinkle with the cheese and season with pepper.
- Bake for 8 minutes or until the pitas are nicely golden.

Squash and Bacon Pita Pizzas

Categories

Ingredients

Sauce

Pizza

Preparation

Sauce

Pizza

Personal Note

To help you with this recipe

RICARDO Pizza Stone