Ingredients: |
Ingredients: All purpose flour for rolling dough
14 ounces whole wheat pizza dough (or a pizza crust)
5 slices thick cut bacon
1 large onion, halved and thinly sliced
2 cloves garlic, thinly sliced
1/2 tsp fine sea salt
1 (10oz) package frozen diced butternut squash (1 1/2 cups) thawed - or fresh raw cubes
1 1/2 cups (about 6 ounces) grated gruyere or fontina cheese
2 tsps olive oil
1 TB chopped fresh thyme
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Directions: |
Directions:On a lightly floured surface with a lightly floured rolling pin, roll dough out to a circle about 14 inches in diameter, Transfer dough to a round pizza pan, stone or large greased baking sheet, reshape dough as needed. Cover with a towel and refrigerate.
Preheat oven to 475º F and place a rack in the middle of the oven. Cook bacon in a large skillet over medium heat until crisped, 8-10 minutes. Transfer bacon to a paper-towel-covered plate to drain and when cool enough to handle, chop. Pour off all but 1 TB of grease left in skillet. Return skillet to medium heat and add onion, garlic, and salt. Cook, stirring occasionally, until onion is golden and tender, about 15 minutes. Add squash and cook, tossing gently once or twice, until any excess moisture evaporates, 2-3 minutes.
Scrape onion-squash mixture into middle of dough and spread evenly, leaving a 1-inch border around edges. Sprinkle top with cheese and bacon Brush edge of dough with half the oil and fold it over to make a 12 inch rim. Brush rim with remaining oil. Bake until tart is deeply browned and dough is cooked through, 20-25 minutes. Sprinkle with thyme and cool 10 minutes, then transfer to a cutting board and cut into wedges or squares for serving. |
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