Autumn Butternut Squash Pizza with Pumpkin Crust

Autumn Butternut Squash Pizza with Pumpkin Crust 4.1.psd

Some nights you have trouble sleeping because you’re stressed out with work or life-related issues. Normal. Some nights you are up late because you can’t stop watching episodes of Modern Family or House Hunters. Acceptable. Some nights you can’t fall asleep because your significant other is snoring. You learn to deal with it and tune it out. And then there are some nights you lie awake tossing and turning because your neighbor won’t stop snoring. No really. Your neighbor. Whoever lives next door to me snored his head off for at least an hour and a half straight at 2:30 a.m. last night. Don’t ask me why I can’t hear a peep from my neighbors on a normal basis, but each measure of this man’s breath was completely audible to me in the wee hours of the morning.

In my sleep-depraved state, I contemplated writing a note and sliding it under his door, but I wasn’t quite sure what it would say. “Could you please get your snoring under control?” Or “It would be fabulous if you could sleep in a different room.” Or “As much as I love sharing a wall with you, I don’t want to feel like I’m sharing a bed with you.” Or perhaps I could simply slide a pack of Breath Right strips under his door. Do those things even work? Let’s just say I hope this is a one-time event (I’m thinking this isn’t his normal sleeping spot as I’ve never heard him before. Or perhaps it was a guest staying in the guest room). And also that thank goodness this Monday is a holiday and I didn’t have to get up and work.

I know, I know I just posted a pizza recipe last week. But this one is so good, I have to post it ASAP. It was born out of a challenge from Hodgson Mill to build a better pizza. Now, I think the pizzas I make are pretty fabulous, but improvements can always be made, so I took the challenge on. And I did it! I thought the crust I was making for the past two years was the best in the world, but I’m totally in LOVE with this new one I just created. It has pumpkin in it. And whole grains. Way healthier than my normal crust and more flavorful, too. I wanted to make the ultimate autumn pizza, so I topped this bad boy with everything that makes me love fall. Like butternut squash and brussels sprouts and prosciutto and gorgonzola cheese and pumpkin seeds. Give me a pair of riding boots and some hot apple cider and call me a complete autumn cliche. I don’t even care.

Autumn Butternut Squash Pizza with Pumpkin Crust (makes one pizza):
Print this recipe!
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 purée

Pumpkin Crust Ingredients.jpg


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

Autumn Butternut Squash Pizza Ingredients.jpg


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.

Pumpkin Crust Yeast.jpg

Soon, it will look like this!

Pumpkin Crust Flour with Yeast.jpg

Whisk together the whole wheat flour, all-purpose flour, cornmeal and salt in a large bowl.

Pumpkin Crust Flours.jpg

Pour in the yeast mixture, along with olive oil and pumpkin purée.

Pumpkin Crust Flour Pumpkin Puree.jpg

Using a wooden spoon, gently mix together, until mixture becomes cohesive.

Pumpkin Crust Dough.jpg

Then you’ll want to knead it. You can either do this on a floured surface for about 7 minutes. Or you can pop it in a KitchenAid mixer with the dough hook for about 2-3 minutes.

Place dough in an oiled bowl, cover with a towel, and put in a warm spot for about an hour while it rises.

Pumpkin Crust Dough Knead.jpg

While the dough is rising, start prepping your 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.

Put in the oven at 400 degrees.

Autumn Butternut Squash Pizza Brussels Sprouts.jpg

Remove brussels sprouts and garlic from oven after about 20 minutes.

Autumn Butternut Squash Pizza Roasted Brussels Sprouts.jpg

Squash will need 20-30 minutes more. Remove from oven when tender and let cool a bit.

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.

Autumn Butternut Squash Pizza Puree.jpg

Blend together, adding about 2 t of extra-virgin olive oil and you’re processing. Process until squash is a nice purée.

Autumn Butternut Squash Pizza Sage Puree.jpg

Place your dough on a well-floured surface.

Pumpkin Pizza Crust Dough.jpg

This dough was definitely a little more moist than most doughs I’m used to working with, so I made sure to have plenty of flour on hand.

Roll dough into large round.

Pumpkin Pizza Crust Dough Rolled Out.jpg

Place on either a pizza stone or a foil-covered round baking pan, brushed with olive oil or cooking spray to prevent sticking.

Spread butternut squash purée on dough round. It smells sooooo good!

Pumpkin Pizza Crust Squash Topping.jpg

Top squash with brussels sprouts, prosciutto, gorgonzola cheese, and pumpkin seeds.

Pumpkin Pizza Crust Blue Cheese Pumpkin Seeds.jpg

Bake at 450 degrees for about 20-23 minutes until crust is nice and crispy.

Et voila!

Autumn Butternut Squash Pizza with Pumpkin Crust 1.jpg

Let’s start with the crust. As I’ve mentioned a million times before, I’m a thin and crispy crust kinda gal. When I was making this crust, and especially when I was rolling it out, I realized this crust was going to be better a little thicker and I decided I was OK with that.

Autumn Butternut Squash Pizza with Pumpkin Crust 2.jpg

And I most definitely was. Though it was thicker than my typical crust, it was still crispy, especially on the crust ends. I think this had something to do with all the wonderful whole grains. I think sometimes people are afraid to utilize grains in their pizza dough because they fear it will be dry or bland. This was anything but!! I’m sure the pumpkin helped add a little moistness and flavor, but I loved absolutely everything about this crust.

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And I’m thrilled that I used all three of the Hodgson’s Mill products in it. Goa complete. Next time I might go with even less all-purpose flour just to see what happens. You know how I like to get a little crazy!

Autumn Butternut Squash Pizza with Pumpkin Crust 3.jpg

OK the toppings were pretty awesome too. In case you haven’t noticed, I’m not a huge red sauce person. At least when I’m making pizza at home. If I’m ordering pizza, I love a good traditional pie, but at home I like to experiment. I generally go with a brushing of olive oil before piling my toppings on, but this time I decided to create a sauce of my own. The butternut squash purée!

Autumn Butternut Squash Pizza with Pumpkin Crust 12.jpg

It was creamy, garlic-y, and slightly spicy from the sage and nutmeg. But wasn’t overpowering at all. The perfect base for a harvest-time pizza.

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I don’t care if you say you don’t like brussels sprouts, I truly believe you will love them on this pizza. They are nicely roasted and crispy. Subtle, but delicious.

Autumn Butternut Squash Pizza with Pumpkin Crust 5.jpg

Prosciutto is always perfection, so no need to say too much on that. The gorgonzola cheese adds the perfect bite and powerful punch this pizza needs in some bites. And the pumpkin seeds add a little extra seasonal crunch. I almost built the pumpkin seeds into the crust, but decided I wanted them on top of the pizza instead.
Autumn Butternut Squash Pizza with Pumpkin Crust 11.jpg

I also almost tried to sneak apples and cranberries into this creation, but decided to restrain myself. There’s always time for an ultimate Autumn pizza part two. I’ll probably use this same crust but do a whole different topping mixture.

These are the things that run through my head when my neighbor keeps me up until 4 in the morning snoring.

Autumn Butternut Squash Pizza with Pumpkin Crust 9.jpg

Isn’t that weird to even say? I’m going to try to forget it ever happened to make the next time I run into him in the hallway a little less awkward. Or at least get some earplugs.

For now, I will soothe myself with the knowledge that I’ve found my new favorite pizza crust. I’ll be entering this pizza into Hodgson Mills’s Build a Better Pizza Contest and if you think it sounds fabulous (or try yourself it and know it is!), I hope you’ll vote for me! I’ll provide more details when voting is open. Thank you!

Have you ever had to hear a little too much from your neighbors?

I also wanted to announce the winner from my Keurig giveaway. Congrats to Kristin (who also happens to be the blogger at FoodFash)! I’ll contact you ASAP so you can collect your prize!


22 Responses to "Autumn Butternut Squash Pizza with Pumpkin Crust"

  1. Lizzy says:

    My kind of pizza! That looks so amazing! I love unique pizzas and this one is perfect… can’t wait to try it.

  2. Ashley says:

    Autumn perfection pizza is a more accurate description. A pumpkin crust? That’s brilliant! I totally have to try it. And a neighbor in my college dorm left for the weekend. Her stereo somehow started playing the same song on repeat for over 12 hours. I was this close to absolute insanity. So I sorta know how you feel.

  3. Maggie @ A Bitchin' Kitchen says:

    This looks amazing! I love every ingredient on this pizza!

    That sucks about your neighbor…at least if your significant other is the one snoring you can poke them until they stop!

  4. How fun! Pumpkin in the crust!

  5. I haven’t heard snoring from my neighbors but I do have a neighbor 2 doors down that has been known to slam on his door in the middle of thie night because his girlfriend locked him out… yeah, that is fun.

    Love this pizza!

  6. pumpkin crust? genius! I am so using this for my next pizza! Thanks for fantastic idea. Will credit the idea from you of course:)

  7. It’s the perfect fall pizza!

  8. cquek says:

    OMG – simply gorgeous. Your styling is exquisite…!

  9. Megan says:

    Wow this sounds absolutely amazing!

  10. Pam says:

    What a great idea! It looks fantastic.

  11. Gia Grossman says:

    Pumpkin Pizza Crust??? Dreams are coming true all over the world. Or at least in my house anyway hehe. This looks awesome.

  12. Yum!! What a perfect fall pizza. I have definitely had my share of loud neighbors — white noise makers are non-negotiable for me to sleep!

  13. Meghan says:

    Pumpkin in the crust?! Genius!

  14. I love the idea of pumpkin crust! And I’ve definitely had some weirdo neighbors…but have never heard one snoring! Let’s hope he gets that under control soon….

  15. We made this last night and it’s super yummy! one note though, I think the salt in the dough should be 2 tsp not 2 tbsp. It was way too salty!

  16. Sues says:

    @yellebellyboo I’m so happy you already tried this and enjoyed it!! The salt in the dough should be 1/2 T… Did I write 2 T somewhere?? If so, I will definitely change… I can see how 2 T would be too salty!! 🙂

  17. Nicole says:

    I like this spin on pizza! It’s ok to be totally into fall. Boo to snoring neighbors! That would be so frustrating. I would have no idea what to do, either.

  18. Simply Life says:

    Oh I could not imagine a better fall pizza! I can’t get over this crust! YUM!

  19. Jeannie says:

    That pizza of yours looks awesome! I love it!

  20. What a great idea… a pumpkin crust!! Love this… I will definitely be voting for you when the time comes… even if there are brussels sprouts on it!! 🙂

  21. Megan says:

    If this is what autumn cliches get to eat, then I want to be one too. Looks absolutely amazing. So full of fall!

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