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- based on Free-Form Autumn Vegetable Tart with Bacon Marmalade from Food & Wine (October 2015)
- 12 oz. center cut bacon, finely chopped
- 1/4 c. canola oil
- 3 shallots, minced
- 1/2 c. red wine vinegar
- 1/2 c. packed brown sugar
- 1 c. chicken stock
- 3.5 oz. oyster mushrooms
- 3.5 oz. cremini mushrooms
- 1/2 lb. brussels sprouts, halved
- 1 c. butternut squash, cubed
- 2 T. olive oil
- sea salt and fresh ground pepper
- 1 c. torn Swiss chard leaves
- 1/2 c. grated Provolone cheese
- Dough for one pizza
- 1 T. sage leaves, chopped
View Full Recipe at Eliots Eats
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