Ingredients
Ingredients:
- 1 can Oregon’s Choice Royal Chinook Salmon, drained
- ⅓ cup + 2 tbsp olive oil, divided
- 1 premade pizza dough
- 4 cups butternut squash, cubed
- 1 tbsp honey
- 1 tsp chili powder, divided
- ¼ tsp ground cinnamon
- 4 slices thick-cut bacon, chopped
- 2 sweet onions, thinly sliced
- 1 tbsp butter
- 1–2 chipotle peppers in adobo sauce
- ½ tsp ground cumin
- Salt and freshly cracked black pepper, to taste
- 6 oz sharp cheddar cheese, shredded
- 2–4 oz blue cheese, crumbled
Instructions
Prep the dough ahead of time!
Follow the instructions on your dough packaging. Most recommend removing from the fridge 3–4 hours before using. Shape into a round, coat lightly with olive oil, place in a bowl, and let rise in a warm place until doubled in size (up to 8 hours if needed).
Roast the Butternut Squash
Preheat oven to 425°F. In a small bowl, combine 2 tbsp olive oil, ½tsp chili powder, ¼ tsp cinnamon, 1 tbsp honey, salt, and pepper to taste. Toss with cubed squash and spread on a parchment-lined baking sheet. Roast for 20–25 minutes, stirring halfway, until golden and tender.
Caramelize the Onions
In a skillet over medium-high heat, cook the chopped bacon until crispy (about 5 minutes). Remove and set aside. Add butter and onions to the skillet with bacon drippings. Cook for 10–15 minutes, stirring often, until deeply golden and caramelized. Reduce heat if needed to avoid burning.
Make the Chipotle Oil
In a blender or food processor, blend the remaining ⅓ cup olive oil with 1 can chipotle peppers in adobo, ½ tsp chili powder, ½ tsp cumin, ¼ tsp salt, and ¼ tsp pepper until smooth.
Assemble the Pizza
Preheat oven to 475°F, leaving baking sheet in oven to get hot. Roll out the dough on a floured surface to the desired length and shape. Carefully transfer to a hot stone or preheated baking sheet. Brush the dough with chipotle oil. Top with shredded cheddar, caramelized onions, half the roasted squash, Oregon’s Choice Royal Chinook Salmon, crispy bacon, and sprinkle with crumbled blue cheese. Bake at 475°F for 15–20 minutes, until the crust is golden and the cheese is bubbling.