Photo of Butternut & bacon pita pizzas by WW

Butternut & bacon pita pizzas

Total Time
20 min
10 min
10 min
What a way to celebrate the flavors of fall! Fresh butternut cubes are cooked and mashed, spread onto pitas, then topped with rosemary-scented seared onions, mozzarella, and bacon. With each bite, you get the earthy sweetness of squash, the piney depth of rosemary, and the smoky essence of bacon. Whole-wheat or multigrain pitas make great, easy pizza crusts—simply toast them under the broiler, pile on the toppings, and pop back in the oven to melt the cheese.


Cooking spray

4 spray(s)

Uncooked onion

1 small, thinly sliced


1 tsp, finely chopped

Kosher salt

1 pinch(es)

Uncooked butternut squash

12 oz, cubed

Kosher salt

½ tsp

Whole wheat pita

4 pita(s), or multigrain pitas

Shredded part skim mozzarella cheese

½ cup(s)

Cooked crisp center cut bacon

3 slice(s), crumbled


  1. Coat a medium skillet with cooking spray. Heat the pan over medium-high heat. Add the onion, rosemary, and ⅛ tsp salt; sauté until the onion is lightly browned and softened, 6 to 8 minutes.
  2. Meanwhile, place the squash in a medium microwave-safe bowl. Cover and microwave on High for 5 minutes. Carefully uncover the bowl and sprinkle the squash with the remaining 1/2 tsp salt. Mash the squash mixture with a fork until smooth.
  3. Preheat the broiler to High. Arrange the pitas on a sheet pan; broil until crisp and toasted, 1 to 2 minutes per side.
  4. Reduce the broiler heat to Low. Spread the squash mixture evenly over the toasted pitas; top evenly with the onion mixture. Sprinkle evenly with the cheese and then the bacon. Broil the pizzas until the cheese melts and starts to brown, about 2 minutes.
  5. Serving size: 1 pita pizza