Move over, fall casseroles! This bacon, apple, and acorn squash sheet pan pizza is easy to make and will please everyone at the table. Plus, it’s topped with arugula, so you can at least pretend it’s healthy.
Sheet Pan Pizza FAQs
Technically, yes, but then you won’t get the fluffy Sicilian-style crust. If you have to use regular dough, just roll it out to a large rectangle shape that fits your baking sheet and proceed with the recipe. However, I highly recommend making the sheet pan pizza dough yourself for this pizza. It’s easy, it only takes 2 hours, and it’s just that good.
Nope! Not only is the skin of acorn squash edible, but it’s also packed with antioxidants and fiber. And when the squash is sliced thin enough, the skin gets nice and tender in the oven.
I like the sweet-tart flavor Honeycrisp apples bring to this sheet pan pizza. However, feel free to use any apple you love! Granny Smith and Pink Lady apples are two of my other favorites.
If you are a fan of heat, but not too much heat, then hot honey is about to become your new favorite condiment. This bacon, apple, and squash sheet pan pizza is delicious as it is, but a drizzle of hot honey really amplifies the flavors and gives each slice an extra zing.
Bacon, apple, and acorn squash are all delicious paired with sharp aged cheddar cheese, but similar cheeses like aged gouda or gruyere also work well on this sheet pan pizza.
Looking for more pan pizza recipes? Don’t miss my Detroit-style pie and sausage, pepper, onion, and mushroom grandma-style pizza.
Bacon, Apple, and Acorn Squash Sheet Pan Pizza
This sheet pan pizza is easy to make and guaranteed to please even the pickiest eaters, topped with bacon, apples, acorn squash, sharp cheddar cheese, and fresh arugula.
Makes: 6 to 8 servings
- 1 recipe Sheet Pan Pizza Dough
- 1 pound thick-cut bacon, chopped
- 1 small acorn squash, halved, seeded, and sliced paper thin (use a mandoline slicer if you have one; otherwise, a sharp chef’s knife will work fine)
- 2 small (or 1 large) Honeycrisp apples, quartered, cored, and very thinly sliced (use a mandoline slicer if you have one; otherwise, a sharp chef’s knife will work fine)
- 2 tablespoons extra-virgin olive oil
- Kosher salt
- Freshly ground black pepper
- 8 ounces sharp cheddar cheese, shredded
- 1 to 2 cups baby arugula
- Hot honey, for serving (optional)
Follow steps 1 through 4 of the Sheet Pan Pizza Dough recipe: Mix the dough and let it rise in an oiled bowl for 1 hour or until doubled. Grease a large (13-x-18-inch) rimmed baking sheet with 2 tablespoons of extra-virgin olive oil, transfer the dough to the baking sheet, and press it out evenly until it reaches all four corners. Cover with plastic wrap and let the dough rest for 30 minutes to 1 hour. (I let my pressed out dough rest for 1 hour, which resulted in a perfectly fluffy, 1-inch-thick crust.)
Preheat the oven to 500°F.
Cook the bacon in a large skillet over medium-high heat just until it starts to brown at the edges, 5 to 7 minutes. Do not let the bacon get crispy; it will keep cooking on the pizza. Remove the skillet from the heat and transfer the bacon to a paper towel–lined plate to drain.
Combine the thinly sliced acorn squash and apple in a large bowl. Drizzle with the olive oil and season with a few pinches of salt and grinds of black pepper. Toss well to coat the slices.
Arrange the squash in a single layer on the pizza dough, then arrange the apples in a single layer on top of the squash. Scatter on the bacon and top with the cheese.
Transfer the baking sheet to the oven. Bake the pizza for 15 minutes, rotating the pan once halfway through, until the bottom of the crust is golden brown. (Use a spatula to carefully lift up one corner of the pizza to check underneath.)
Remove the pizza from the oven and immediately top it with the fresh arugula. Let the pizza cool for 5 minutes, use two spatulas to transfer it to a cutting board, and cut it into squares or rectangles. Serve warm with hot honey for drizzling (if using).