Recipe courtesy of
Khalil Hymore
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Khalil Hymore
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Sage and Squash Pizza with Bacon
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- Level: Easy
- Total: 40 min
- Active: 40 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 490
- Total Fat
- 23 grams
- Saturated Fat
- 8 grams
- Cholesterol
- 40 milligrams
- Sodium
- 1466 milligrams
- Carbohydrates
- 49 grams
- Dietary Fiber
- 3 grams
- Sugar
- 3 grams
- Protein
- 20 grams
The classic combination of sage and squash are the basis for this quick and delicious white pizza. The addition of smokey bacon balances the sweetness from the squash and pairs well with the fresh sage.
- Level: Easy
- Total: 40 min
- Active: 40 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 490
- Total Fat
- 23 grams
- Saturated Fat
- 8 grams
- Cholesterol
- 40 milligrams
- Sodium
- 1466 milligrams
- Carbohydrates
- 49 grams
- Dietary Fiber
- 3 grams
- Sugar
- 3 grams
- Protein
- 20 grams
Ingredients
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Directions
- Preheat the oven to 500˚ F. Cook the bacon in a large skillet over medium-high heat, stirring, until crisp, about 5 minutes. Remove with a slotted spoon to a paper towel–lined plate, leaving the fat in the pan. Add the squash to the skillet and cook until soft and browned, 6 to 8 minutes.
- Cover an inverted large rimmed baking sheet with parchment paper. Stretch the pizza dough into a 12-inch oval on a lightly floured surface. Transfer to the baking sheet, prick the top with a fork and bake until the dough just begins to turn golden and looks dry, about 10 minutes. Remove from the oven.
- Mix together the ricotta, 1/2 cup mozzarella, the Parmesan, chopped sage and 1/2 teaspoon each salt and pepper. Spread on the crust, leaving a 1/2-inch border. Top with the bacon, squash and sage leaves. Sprinkle with the remaining 1/4 cup mozzarella. Return to the oven and bake until the crust is golden, about 10 minutes. Slide the pizza onto a cutting board, sprinkle with more Parmesan and let stand 5 minutes.
- Toss the arugula in a bowl with the olive oil and vinegar; season with salt and pepper. Slice the pizza and serve with the salad.
