Acorn Squash Pizza with Bacon, Shallot Confit, Taleggio, Arugula & Balsamic
Ingredients
- 1 small acorn squash, seeded & sliced
- 15 shallots, peeled & thinly sliced (yes, this sounds like a lot!)
- 5 tablespoons extra-virgin olive oil
- salt & black pepper
- 8 slices bacon, cooked (we only used 4)
- 8 ounces Manchego
- 8 ounces Tallegio cheese, cut in thick slices
- 2 cups baby arugula
- 25 years old Balsamic(optional--ours was quite a bit younger, and cheaper)
Preparation
- In a medium pan, heat 4 tablespoons of olive oil and add the sliced shallots. Season with salt and pepper and cook slowly, stirring occasionally, about 30 minutes. Cool before using.
- Drizzle the acorn squash slices with olive oil and season with salt and pepper. Bake until tender at 375′F
- Place a pizza stone inside the oven and increase heat to 450′F.
- Roll out the dough on a floured surface, spread out the shallots, bacon, acorn squash, manchego, tallegio and slide the pizza on the pizza stone, bake until golden and crisp, about 20 minutes. Top with baby arugula and drizzle with olive oil, aged balsamic and some black pepper. Eat!