Oh. My. God. I just made the best pizza EVER. I wasn’t planning on writing about this recipe, but as the husband and I devoured the pie while porno-moaning about how delicious it was, I had the presence of mind to snap a picture before it was completely gone.
Grilled Pizza with Butternut Parmesan Sauce, Caramelized Red Onion, Bacon, and Mozzarella.
I’m not a huge fan of bacon. You can keep your greasy strips of salty fat, I don’t care if pop culture has deified it. BUT, in certain circumstances, I do agree that bacon can be effectively used as a condiment. This is one of those circumstances.
The flavor profile of this pizza is just incredible. You have the crispy salty bacon, the mild creamy mozzarella, the sweetness of the squash and red onions, and the smokey flavor from the grilled crust. PLUS it took less than 15 minutes to make. Definitely a perfect Friday dinner.
Ever since I decided that Friday was pizza night, I’ve been scouring Pinterest looking for some interesting combinations to try. This was adapted from a Smitten Kitchen recipe (flavor combo) and a SkinnyTaste recipe (the sauce.) PLEASE do this on the grill! Grilling pizza is the secret to never ordering takeout again. When you’ve tried it, every other pizza in the world will suddenly become substandard. We actually bought our propane grill for the sole purpose of grilling pizza after trying it at a friend’s dinner party. Your life will never be the same, I promise! A helpful post on how to grill pizza can be found here if you are new to the technique.
Grilled Pizza with Parmesan Butternut Parmesan Sauce, Carmelized Red Onion, Bacon, and Mozzarella.
1 12oz package of frozen butternut squash puree
2 tsp minced garlic
1/4 cup parmesan cheese
Salt and pepper to taste
1/2 red onion, chopped
1/4 tsp salt
4 strips bacon, cooked and chopped.
10 mini balls of Fresh mozzarella, cut in half
1 ball of fresh pizza dough, enough for a 14” pizza (I used Trader Joe’s plain dough)
Olive oil for brushing
Defrost squash in microwave, stir in garlic, parmesan, salt and pepper. If your squash came in cubes instead of pureed, give it a whirl in the blender or mash it with a fork.
Meanwhile, sautee onion in olive oil over medium heat until soft. Sprinkle the onion with salt right when you put it in the pan to help it soften.
While you’ve got your onion and squash going, start to heat up the grill. Then, roll out your pizza dough, brush with olive oil, and place oil side down on the hot grill. Close the lid and wait about 5 minutes (perfect time to finish up prepping the toppings!) When the edges are done and it’s starting to look a little cooked on the top, flip the crust over. Immediately spread with butternut sauce, top with onion, bacon, and fresh mozzarella. Close the lid for about 2 minutes, then remove from grill.