About a week ago I received a salivating photo from my dearest Amanda. She and her hubby were spending their Friday evening at their favorite spot, Sweetwater Bar & Grill. Some of you may remember my “review” post I had written back in May after visiting myself. They have the most creative, yet delicious cocktails and dishes. Anyways, as soon as I saw the photo of what they would soon be enjoying I had to know what made this dish. Amanda proceeded to list off the ingredients for me and I knew right away that I had to recreate.
Lucky for me, Girl’s Night was to be hosted by yours truly this week. This would be the centerpiece of the whole meal. However, I didn’t have the time to do a test run so tonight I just ran with it. I had purchased the ingredients that Amanda so kindly provided, along with whatever else I had brainstormed and here is what I came up with.Ingredients 1 pkg of prepared pizza dough 3 Tbsp. Extra Virgin Olive Oil 1/2 butternut squash, peeled and cut into cubes Dash of salt 2 Tbsp butter 1/2 cup bacon, chopped 1/4 cup brown sugar 1/8 cup walnuts, chopped 1/2 cup Mascarpone cheese 3 Tbsp chiffonade of Sage Directions Preheat oven to 450 degrees Fahreinheit. Prepare cookie sheet with a drizzle of olive oil (unless you have a pizza stone). Heat olive oil in a sauté pan and cook butternut squash with a dash of salt until al dente. Set aside. Melt butter in same sauté pan and add in chopped bacon. Stir in brown sugar and allow to cook until bacon becomes crispy, stirring occasionally. Set aside on a paper toweled plate, otherwise it will stick to the pan. Roll out pizza dough into 10 inch circle and drizzle with olive oil. Top dough with butternut squash, candied bacon, and walnuts. Drop dollops of Mascarpone around the pizza. Sprinkle the sage across the top. Sprinkle the sage across the top. Bake for 15-20 minutes until crust is golden brown and cheese is bubbly.