Harvest Pizza

Preheat your oven to 400 degrees F.

Arrange butternut squash and sliced onion on a sheet pan. Drizzle with olive oil, balsamic vinegar, 1/4 cup of maple syrup, and salt and pepper to taste. Roast in the preheated oven for about 15 minutes or until the squash is fork tender and onions are caramelized. Then remove from oven and set aside.

Mix the 2 tablespoons maple syrup with brown sugar. Lay strips of bacon on a greased sheet pan and drizzle with sugar-syrup mixture. Bake alongside the vegetable pan for 10 minutes or until crispy. Then remove that pan from the oven and set aside.

Mix ricotta cheese with goat cheese, nutmeg, and sage. Add salt and pepper to taste.

Place naan breads on a large sheet pan and spread cheese mixture evenly between the two breads. Add chopped kale.

Remove bacon strips from the pan and set aside to cool. Break up the strips into crumbles. Place roasted squash and onions on top of kale. Drizzle pizzas with olive oil, making sure to lightly hit the kale so it doesn’t burn too much. Top with bacon crumbles and bake at 350 degrees F for 10 minutes.