Autumn Butternut Squash Pizza with Pumpkin Crust

Autumn Butternut Squash Pizza with Pumpkin Crust from We are not Martha


Pumpkin Crust:

  • 2/3 C warm water 
  • 2 t Hodgson Mill active dry yeast
  • 1/2 t sugar
  • 1 C Hodgson Mill Whole Wheat Flour
  • 1 C Hodgson Mill Naturally White All-Purpose Flour
  • 1/4 C Hodgson Mill Yellow Corn Meal
  • 1/2 T salt
  • 2 T extra-virgin olive oil
  • 1/2 C pumpkin puree


  • Half butternut squash, peeled and seeded (I often buy the halves at my grocery store)
  • 3 garlic cloves
  • 6 large brussels sprouts
  • Olive oil
  • 3 sage leaves, chopped
  • Pinch nutmeg
  • 2 oz. prosciutto, chopped
  • Gorgonzola cheese, crumbled


1) Pour warm water into a small bowl and sprinkle the yeast and sugar over it. Let mixture sit for about 10 minutes. It will become nice and foamy.
2) Whisk together the whole wheat flour, all-purpose flour, cornmeal and salt in a large bowl.
3) Pour in the yeast mixture, along with olive oil and pumpkin puree. Using a wooden spoon, gently mix together, until mixture becomes cohesive.
4) Knead dough on either a floured surface for about 7 minutes or a mixer with dough hook attachment for about 2-3 minutes.
5) Place dough in an oiled bowl, cover with a towel, and put in a warm spot for about an hour while it rises.
6) For toppings: On a foil-covered baking pan, place your butternut squash half, garlic, and brussels sprouts, all tossed with olive oil and sprinkled with a little salt and pepper. Roast in oven at 400 degrees.
7) Remove brussels sprouts and garlic from oven after about 20 minutes. Squash will need 20-30 minutes more. Remove from oven when tender and let cool a bit.
8) When cool enough to touch, cut squash into pieces to place in food processor. Also throw in garlic, chopped sage, and a pinch of nutmeg.
9) Blend together, adding about 2 t of extra-virgin olive oil and you're processing. Process until squash is a nice puree. Set aside.
10) Place your dough on a well-floured surface. Roll dough into large round and place on either a pizza stone or a foil-covered round baking pan, brushed with olive oil or cooking spray to prevent sticking.
11) Spread butternut squash puree on dough round. Top squash with brussels sprouts, prosciutto, gorgonzola cheese, and pumpkin seeds.
12) Bake at 450 degrees for about 20-23 minutes until crust is nice and crispy.

(makes one large pizza)