Deep Dish Butternut Squash Pizza: Your New Autumn Obsession
Hey there, flavor adventurer! Isla here from BiteTide, and I’ve got something that’ll make your taste buds do the happy dance. Imagine this: A thick, crispy-edged Detroit-style pizza crust, swirled with velvety butternut squash sauce, piled high with smoky bacon, caramelized Brussels sprouts, and those gorgeous golden pockets of cheese that stretch for miles. Drizzled with garlicky oil? Oh yes. This Deep Dish Butternut Squash Pizza with Bacon & Brussels Sprouts isn’t just dinner—it’s a fall festival on a baking sheet. Perfect for when you want that “I slayed in the kitchen” feeling without the fuss. Whether you’re feeding a hungry crowd or treating yourself to a cozy night in, this pizza is your edible hug. Ready to ride this flavor wave with me? Grab your favorite apron—let’s get cheesy!
The Pie That Stole My Heart (And a Few Pancakes)
Picture this: It’s 2008, I’m crammed in a tiny Chicago apartment with five friends during a blizzard. We’re snowed in, starving, and all we’ve got is half a butternut squash, sad-looking Brussels sprouts, and bacon (always bacon!). My buddy Dave dares me to make pizza with it. Challenge accepted! I threw everything on dough, crossed my fingers, and prayed. What emerged was… chaos. The cheese slid off, the squash wasn’t saucy—it was chunky. We ate it anyway, laughing as cheese strings stuck to chins. That hot mess became my obsession. Years later, after tweaking that disaster into this dreamy deep dish, it’s still my go-to when autumn hits. Every bite? A delicious reminder that kitchen fails can become legendary wins.
Your Flavor Toolkit (No Fancy Gear Required!)
Makes 2 pizzas (serves 8–10). Pro tip: Prep ingredients while the dough rises!
- Olive oil (6 tbsp): For greasing pans. Chef’s hack: Extra virgin adds fruity depth! Ran out? Melted butter works.
- Detroit-style pizza dough (2 batches): Thick, chewy, and crisp-edged. Swap: Store-bought dough (14 oz per pan) in a pinch!
- Gaby’s Butternut Squash Sauce (2 cups): Creamy, sweet, and spiced. Shortcut: Blend roasted squash with garlic, sage, and broth!
- Bacon (10 strips): Smoky crunch. Vegetarian? Use smoked mushrooms or coconut bacon.
- Brussels sprouts (2 cups): Shredded or shaved—they caramelize beautifully! Swap: Thinly sliced kale or broccoli florets.
- Whole-milk mozzarella (16 oz): Cubed, not shredded! Why? Creates molten cheese pockets. Low-moisture works too.
- Parmesan (1 cup, shaved): Salty umami punch. Allergy-friendly: Nutritional yeast or vegan parm.
- Garlic oil (½ cup olive oil + 16 cloves): The “secret weapon” drizzle! Insight: Infuse oil with garlic over low heat for 10 mins first.
- Red pepper flakes & fresh basil: For zing and freshness. No basil? Try rosemary or parsley!Print
Deep Dish Butternut Squash Pizza
- Total Time: 3 hours 15 mins
- Yield: 6 servings 1x
Description
This Detroit-style deep dish pizza is a fall feast in every bite—layered with creamy butternut squash sauce, smoky bacon, crisp Brussels sprouts, and golden pockets of gooey cheese. With a thick, crispy crust and garlic oil drizzle, it’s cozy, cheesy magic.
Ingredients
ScaleFor the Pizza:
6 tablespoons olive oil (for the pans)
2 batches Detroit-style pizza dough (see below)
2 cups Gaby’s Butternut Squash Sauce
10 strips bacon, cooked and torn
2 cups shredded or shaved Brussels sprouts
16 oz brick-style whole-milk mozzarella, cut into ½-inch cubes
1 cup shaved Parmesan cheese
½ cup olive oil mixed with 16 cloves garlic, chopped
Red pepper flakes & fresh basil, to garnish
For the Dough (makes 2 batches):
4½ cups all-purpose flour
4 teaspoons kosher salt
2 teaspoons rapid rise yeast
2 teaspoons white sugar
Olive oil, as needed
Instructions
Make the Dough: In a large bowl, combine flour, salt, yeast, and sugar. Add 1½ cups warm water and a splash of olive oil. Stir until dough comes together, then knead for 8–10 minutes until smooth. Cover and let rise until doubled, about 2 hours.
Grease two 9×13-inch pans with olive oil. Divide dough in half, press into pans, and let rise another 30 minutes.
Preheat oven to 500°F (260°C).
Layer each dough with butternut squash sauce, mozzarella, bacon, and Brussels sprouts. Drizzle garlic oil over top.
Bake for 12–15 minutes, until the edges are deeply golden and crispy.
Remove from oven, sprinkle with Parmesan, red pepper flakes, and fresh basil. Let sit 5 minutes before slicing.
- Prep Time: 30 mins (plus 2.5 hours rising)
- Category: Dinner
Nutrition
- Calories: 520
- Fat: 32g
- Fiber: 3g
- Protein: 20g
Let’s Build That Flavor Masterpiece!
Step 1: Make the Dough (Pro tip: Do this first—it needs 2.5 hours!) In a big bowl, mix flour, salt, yeast, and sugar. Pour in 1½ cups warm water (think “baby bottle warm”) and a glug of olive oil. Stir until it shaggy-dough-magics together. Now knead! (8–10 mins). Hack: If it sticks, oil your hands—not the counter! Cover the bowl. Let it rise somewhere cozy (like your oven with the light on) until doubled. ⏰ Timing tip: Prep toppings while you wait!
Step 2: Pan Power Grease two 9×13-inch metal pans with 3 tbsp oil each (yes, be generous—this makes the crust CRISP!). Divide dough, press it into pans (don’t stretch—just nudge it to corners). Let it puff up again for 30 mins. ⚡ Speed hack: Microwave a cup of water 2 mins, place pans beside it to speed the rise.
Step 3: Sauce & Load Up Preheat oven to 500°F (260°C). Spread 1 cup butternut sauce per pan—leave a ½-inch border (it’ll bubble up!). Sprinkle mozzarella cubes evenly. Scatter bacon and sprouts like confetti! Drizzle HALF the garlic oil over each. Chef’s secret: Layer cheese UNDER toppings so they don’t burn!
Step 4: Bake to Glory Bake 12–15 mins until edges are deep gold and cheese is bubbly. Rotate pans halfway! Watch for: Dark brown crust = perfect. Black edges = dial it back next time!
Step 5: Finish & Feast Pull pizzas out—they’ll sizzle! Sprinkle with Parmesan, pepper flakes, and basil. WAIT 5 mins (torture, I know). This lets cheese set so slices hold shape. Slice into squares—Detroit-style is all about those rectangle slices!
Serving: Go Big or Cozy Up!
Slide those golden beauties onto a wooden board—rustic vibes! Pair with a simple arugula salad tossed in lemon vinaigrette (cuts the richness). For drinks? Crisp cider or a hoppy IPA. Leftovers? Yes, please: Reheat slices in a skillet for extra-crispy bottoms. Breakfast pizza with a fried egg on top? Game over.
Shake It Up: 5 Delicious Twists
1. Veggie Lover’s: Swap bacon for roasted mushrooms + sun-dried tomatoes. Add spinach!
2. Spicy ‘Nduja: Omit bacon; dollop spicy ‘nduja paste over sauce before cheese.
3. Chicken Harvest: Use shredded rotisserie chicken + dried cranberries + sage.
4. Vegan Dream: Cashew-based squash sauce, vegan mozz, tempeh bacon, nooch “parm.”
5. Breakfast Pizza: Top baked slices with fried eggs + hot sauce. Brunch hero!
Isla’s Kitchen Confessions
True story: The first time I tested this, my cat BISCUIT jumped on the counter and stole a Brussels sprout mid-photo shoot! 🐱 Now I call it “Biscuit’s Pizza.” Over the years, I’ve tweaked it: less sauce (so it doesn’t slide), cubing cheese (for gooey pockets), and pre-infusing garlic oil (raw garlic can burn). The biggest win? Using metal pans—they conduct heat better than glass for that iconic crispy edge. Pro tip: Double the dough recipe and freeze half for emergency pizza nights!
FAQs: Let’s Troubleshoot!
Q: My dough didn’t rise! Help!
A: Check yeast expiration! Water too hot? It kills yeast. Too cold? It naps. Aim for 105–110°F. No warm spot? Rest bowl in sink with warm water.
Q: Soggy bottom crust—what went wrong?
A: Did you oil the pan enough? Also, press dough thin in the center, thicker at edges. Over-saucing? Use just 1 cup per pan. Bake on the oven’s LOWER rack.
Q: Can I make this ahead?
A: Yes! Prep dough 1 day ahead—refrigerate after first rise. Or par-bake crusts (10 mins), freeze, then top and bake later. Toppings? Store chopped bacon/sprouts in fridge for 2 days.
Q: Brussels sprouts taste bitter. Fix?
A: Toss them with 1 tsp maple syrup before topping! Or swap for broccoli or caramelized onions.
Nutritional Info (Per Serving)
Approx. 520 kcal | Carbs: 36g | Fat: 32g | Protein: 20g | Fiber: 3g
Note: Stats vary with swaps. Vegan/dairy-free versions lower fat!
Whether you’re feeding a crowd or just treating yourself to something epic, this deep dish beauty delivers big on flavor and comfort. From the velvety squash sauce to those crispy edges, it’s a cozy dinner that turns any night into a fall celebration. Grab a slice—and don’t forget the garlic oil drizzle.
