Acorn Squash Pizza with Bacon Shallot Confit Taleggio Arugula Aged Balsamic
Ingredients
- Makes 2 medium pizzas
- 4 cups all purpose flour, plus additional for kneading
- 1 package active dry yeast
- 1 1/2 cup warm water
- 3 tablespoons extra-virgin olive oil
- 1 teaspoon sugar
- 1 tablespoon salt
- 1 small acorn squash, seeded & sliced
- 15 shallots, peeled & thinly sliced
- 5 tablespoons extra-virgin olive oil
- Salt & black pepper
- 8 slices bacon, cooked
- 8 ounces manchego
- 1 tallegio cheese, cut in thick slices
- 2 cups baby arugula
- 25 years old balsamic(optional)
Instructions
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