Rustic Braised Squash and Bacon Sourdough Pizza

Pull out the sourdough pizza dough from the refrigerator and let sit at room temperature for 2-4 hours. You can use store bought dough or click on the Related Blog Post to see my recipe for Sourdough Pizza Crust.

One hour before you are ready to toss your dough, slice the Lakota squash in half and roast one half of it (cut side up) at 425 degrees (F) for 40 minutes. Reserve the other half for a different use.

While the squash is roasting, cut the bacon into strips and brown in a cast iron skillet or pan until browned and the fat has rendered. Remove the bacon from the pan and set aside.

In the same cast iron skillet or pan, on medium/low heat, add the sliced onion to the rendered bacon fat and caramelize until browned and sweet.

At about this time, the roasted Lakota squash should be done. You can test by inserting a fork into the flesh. If it goes in without too much pressure, it’s done. Cut the flesh from the skin and slice into small pieces.

To the cast iron pan, add the bacon along with the roasted Lakota squash. Mix the ingredients together and add 1/2 cup of local apple cider. Braise over low heat until all of the liquid has evaporated and the rich flavors have been infused.

Once the mixture has finished braising, turn off the heat and set aside.

Preheat your oven to 550 degrees (F) or as hot as you can get it. The secret to a crispy crust is pre-heating a baking stone in the oven in as high a temperature as you can get it – so put your baking stone in there while the oven preheats.

It’s now time to toss your dough! To get an airy, flaky, light and crispy crust, the dough needs to be tossed. It takes some practice and I’m still trying to perfect my toss but it’s so much fun to do and the results are amazing.

Before tossing, cover a second pizza stone or pan with parchment paper. Dip your hands, including the backs of your hands and knuckles, in flour and lift 1 piece of dough.

Very gently lay the dough across your fists and carefully stretch it by bouncing the dough in a circular motion on your hands, carfelly giving it a little stretch with each bounce. If it begins to stick to your hands, lay it down on the floured counter and reflour your hands, then continue shaping it. Once the dough has expanded outward, move to a full toss. If you have trouble tossing the dough, or if the dough keeps springing back, let it rest for 5 to 20 minutes so the gluten can relax, and try again. You can also use a rolling pin but this method isn’t as effective as the toss method.

Once the dough is stretched out to your satisfaction, place it on a parchment paper lined (preheated) baking stone. You do not need to curl the edges. As you toss and stretch the dough, it allows the edges to remain thicker than the rest of the pizza dough forming a natural crust.

Brush the the pizza dough with extra virgin olive oil. To that add the squash mixture and sprinkle with chevre cheese.

Bake on hot pizza stone at 550F for 10 minutes.