To prepare dough, dissolve sugar and yeast in warm water in a large bowl; let stand 5 minutes. Lightly spoon flour into dry measuring cups; level with a knife. Add 1 cup flour and 1/4 teaspoon salt to yeast mixture; stir well. Add 1 cup flour, stirring well. Turn dough out onto a floured surface. Knead until smooth and elastic (about 10 minutes); add enough of remaining 1/4 cup flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).
Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in size. (Press two fingers into dough. If an indentation remains, dough has risen enough.)
Preheat oven to 450°.
Punch dough down; cover and let rest 5 minutes. Roll dough into a 14 x 12-inch rectangle on a lightly floured surface. Place dough on a baking sheet coated with cooking spray and sprinkled with cornmeal. Crimp edges of dough with fingers to form a rim. Bake at 450° for 5 minutes.
To prepare topping, combine squash, onion, and oil in a large bowl, tossing to coat. Place on a jelly-roll pan coated with cooking spray. Bake at 450° for 25 minutes or until tender, stirring once. Sprinkle with sage, 1/4 teaspoon salt, and pepper; toss to combine.
Set half of squash mixture aside. Combine remaining half of squash mixture and broth in a medium bowl; mash with a fork until smooth. Spread mashed squash mixture over pizza crust, leaving a 1/2-inch border. Top with remaining squash mixture, cheese, and bacon. Bake at 450° for 15 minutes or until lightly browned. Place the pizza on a cutting board; cut into 8 equal pieces.
Note: To freeze, let the dough rise once, punch down, and shape into a ball. Place in a heavy-duty zip-top plastic bag coated with cooking spray; squeeze out all air, and seal. Store in freezer for up to one month. To thaw, place dough in refrigerator for 12 hours or overnight. With scissors, cut away the plastic bag. Place dough on a floured surface, and shape according to recipe directions.
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An all time favorite in our house! Delicious if you like squash. A very unique taste and we use this crust recipe for other homemade pizzas when we want something light-tasting and not so thick. The fontina cheese makes this recipe, so do not substitute on that. A bit time consuming, but you could always roast the squash ahead of time. highly recommended.
This recipe was pretty good. It was easy enough to make. I wanted to make it a bit healthier, so I traded 1/2 of the flour for whole wheat flour. Maybe it was because of this, but I thought the dough had a slightly strange after taste. My husband loved it. I also didn't have enough sage, so I did 1/2 sage and 1/2 fresh parsley. It was a very pretty pizza. I think it just needs a bit more flavor. Maybe garlic or something would kick it up a notch. It was good. And I would definitely recommend making it-- it just needs a little something else...
I love butternut squash but I really adored this recipe. This is the second homemade crust I've been able to make in my lifetime following their directions! Husband wasn't as fond of it but I'll serve it for girlfriend togethers and bring to potlucks by making it on rectangular tray, easier to cut. I served it with spinach salad w dressing in Tricolor bitter greens salad. I put l l/2 cups cheese which might not have been necessary. Used Gwaltney 40% less fat bacon, 3 sl/60cal, so used 6 sl bacon. No fresh sage so used 2 t ground sage. Made double batch squash/freezing to save for next time. Also, when making pizza, always have ready made crust nearby encase of time crunch.
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