Ingredients

• ¼ oz Active Dry Yeast (about 2 ¼ tsp)
• Pinch Sugar
• 1 cup + 2 Tbsp warm Water, more as needed
• 2 tsp Sea Salt
• 2 Tbsp Olive Oil, plus more for oiling bowl
• 1 ½ cups Organic Whole Wheat Flour
• 2 cups Bob's Red Mill Organic Unbleached All Purpose White Flour

• 2 ½ cups cubed Butternut Squash
• 3 Tbsp Olive Oil, divided
• 2 tsp Maple Syrup
• Pinch each of fine Sea Salt and freshly ground Black Pepper
• 1 large Leek, thinly sliced (white and light green parts only)
• 1 ½ cups Brussels Sprouts, trimmed and quartered
• 4 strips thick-cut Bacon
• 2-3 Medjool dates, pitted and finely chopped
• ¼ cup Hazelnuts, roughly chopped
• ½ cup Blue Cheese, crumbled, plus additional to taste

Instructions

1. In a large bowl dissolve the yeast and sugar in water warmed to 110°F. Give it a good stir. Proof for 10 minutes or until frothing (see note). Mix in the salt, olive oil, and the flours until the dough pulls away from the sides of the bowl. Transfer the dough to a stand mixer fitted with a dough hook attachment and knead it on low for 6 minutes. Alternatively, turn the dough onto a lightly floured surface and knead it by hand until it’s smooth, about 8 minutes. If the dough appears too dry, add 1 or 2 tablespoons more water. Rinse out the large bowl, pat it dry, drizzle it with oil, and use a towel to rub the oil all over the bowl. Return the dough to the large bowl and cover the bowl with a damp cloth. Let the dough rise until it is doubled in size, about 1 hour.
2. Transfer the dough back to your stand mixer and knead it on low for 3 minutes. Alternatively, return it to the well-floured surface, punch it down, and knead by hand for 4 or 5 minutes.
3. Return the dough to the oiled bowl, cover it with the damp towel, and set it aside to rise for an additional hour, or until it has doubled in size again.
4. Use the dough as needed, or divide it in half, wrap each ball in plastic, and store it in the freezer until ready to use.
5. Be sure to transfer your frozen dough to the refrigerator the morning before you plan to use it. Remove it from the fridge about 30 minutes before you make your pizza so the dough can come to room temperature.

1. Preheat oven to 425°F. Toss butternut squash cubes with 1 tablespoon of the olive oil, spread them out on a baking sheet, and roast until they are fork-tender, about 15 minutes. Transfer squash to the bowl of a food processor or blender. Add 1 tablespoon of the olive oil, the maple syrup, salt and pepper; blend on high until the mixture is smooth and creamy.
2. Increase oven temperature to 450°F.
3. Heat the remaining 1 tablespoon of oil in a skillet over medium-high. Add leek and cook, stirring often, for about 2 minutes. Add Brussels sprouts and continue to cook until they are slightly wilted and beginning to brown, about 5 minutes. Set the vegetables aside.
4. Fry bacon in a skillet over medium heat until it is cooked through, but not totally crispy—it will crisp up more in the oven with the pizza. Let it drain on paper towels until it is cool enough to handle and roughly chop.
5. Roll out pizza dough on a lightly floured surface and transfer it to a baking sheet. Spread about 1 cup squash puree over the dough. Top pizza with the leek and Brussels sprouts mixture, followed by bacon, dates and hazelnuts. Sprinkle pizza with blue cheese crumbles and bake until the crust is golden and the vegetables are lightly charred, 15-18 minutes.