January 1, 2015

Three cheese-garlic pizza on pumpkin pizza dough

Finished baked pizza on a pizza baking stone.

Well, here is my first post of 2015! I can't believe it's January again already. Winter time is a good time for pizzas (actually we eat pizza pretty regularly around here - homemade pizza is a common Friday/Saturday dinner!) 

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Ever since I saw this Pumpkin Pizza Dough recipe, I've been very intrigued by the idea of incorporating winter squash puree into a pizza dough. I was surprised by how nice the pizza dough turned out - I thought the puree would make it too wet or difficult to work with, but that wasn't the case at all! It turned out perfectly. 

You can't really taste the pumpkin/squash flavor in it, but it adds a depth of savory flavor to the crust. For a first try, I stuck with a cheese pizza to see how the crust tasted, but now I think you could put pretty much any pizza toppings on it that you'd like. 

This dough recipe will make two 10-11 inch pizzas. The pizza recipe is also for making two pizzas. I think the dough would also make terrific breadsticks or dinner rolls - something I will likely try in the future. Also, you can use pretty much any cooked and pureed winter squash in this dough. 

I used Long Island Cheese Pumpkin because we have so many, but others like butternut, regular pumpkin, hubbard, etc. would work as well. I used homemade pumpkin puree, but canned is perfectly fine.

Ball of pumpkin pizza dough.

Pumpkin pizza dough
1/2 cup warm water
1 teaspoon honey
1 tablespoon active dry yeast
1 cup cooked pumpkin/winter squash puree (or canned pumpkin puree)
1-1/2 tablespoons extra virgin olive oil, plus more for greasing bowl
1 teaspoon sea salt
3-4 cups bread flour

Slicing the pizza.

Three cheese-garlic pizza
1 recipe for pumpkin pizza dough (above)
cornmeal, for dusting
2-1/2 tablespoons extra virgin olive oil
pinch of sea salt
4 cloves garlic, pressed or very finely minced
2 cups shredded mozzarella
1 cup shredded sharp white cheddar
1/3 cup grated Parmesan cheese
1 teaspoon Italian seasoning
freshly ground black pepper
red pepper flakes for serving, optional

Rolled out pumpkin pizza dough.

In the bowl of a stand mixer with the dough hook attachment, mix together the water, honey, and yeast. Let sit for 5 minutes. Stir in the pumpkin puree, olive oil, and salt. Then stir in 3 cups of bread flour. Put the mixer on and begin the knead the dough on low speed, scraping down the sides as needed. Add more flour if needed (I used 3-1/2 cups) to get to a tacky consistency. Continue to knead the dough on medium speed for about 5 minutes. The dough should come together and be off the sides of the mixing bowl.

While the dough is kneading, stir together the olive oil, pressed/minced garlic, and pinch of salt and set aside. 

Take out the dough and shape it into a ball. Lightly oil the mixing bowl, place the dough back in, and cover with plastic wrap. Let sit in a warm place to rise for one hour. After the dough has risen, divide it in half and roll out into two 10-11 inch circles on a lightly floured surface (if using a pizza stone, rectangles if using baking sheets). You can roll it on parchment paper if needed, but I found the dough to be easy to work with and transfer. Lightly dust your pizza stones/baking sheets with cornmeal.

At this point, you can crank your oven up to 500 degrees.

Transfer the dough to you pizza stones/baking sheets. Top each one with half of the olive oil/garlic mixture, spreading it in an even layer and leaving about 1/2 inch around the edges of the dough for the crust. 

Top each pizza with half of each of the cheeses, half of the Italian seasoning, and a couple good grinds of black pepper. 

Cook the pizzas on the bottom rack of the oven, one at a time, for about 12 minutes, until the crust is golden and the cheese becomes bubbly and browned on the edges. 

Let cool on hot pads for a few minutes before slicing. Top with red pepper flakes, if desired. 

Serving the three cheese garlic pizza on pumpkin pizza dough.


  1. Is this your first pie for 2015? Pizza pie!

    1. Mmmmm....No, I don't think this one counts, though I am going to so some savory pies!

  2. I love adding pumpkin to my pizza dough also! Adds good flavor and an extra layer of nutrition - always a win!

  3. I love that pumpkin crust! The pizza looks super, Amy.

  4. Oh, I like this. I've made pumpkin gnocchi in the past but never thought of adding it to regular yeast dough.

  5. Love everything pizza! This sounds amazing!

  6. Love that you added pumpkin to the dough, great start for 2015. Happy New Year!

  7. I have been craving a good homemade pizza, but pumpkin dough!? Amazing idea!

  8. Oh! I totally love this recipe! Your pizza looks amazing! I'm mouth-watering right now ;)

  9. That pizza looks amazing! Love the pumpkin in the crust. I have several small pumpkins left from the fall, so I think I know how I'll use one of them. :) Happy New Year!

  10. Hi Amy,
    This golden 3 cheese-garlic pizza looks so yummy and so inviting! I could imagine the cheesy and pumpkin fragrance of this freshly baked pizza!

  11. Pumpkin pie pizza dough sounds good and is genius. Recipe looks great.

  12. Very creative Amy, I love the pumpkin in the pizza dough...beautiful pizza...yum!
    Happy New Year and have a great week ahead :)

  13. I so have to try this! I love the idea of adding pumpkin to pizza dough. Or anything. :)

  14. Amy, this looks like my kind of recipe, no doubt - I love using vegetables for cakes but have never used squash in a pizza dough - that sounds amazing, I will have most definitely have to give your recipe a go soon!
    Thanks for the inspiration,

  15. A very interesting recipe! Never heard of pumpkin pizza dough before...but now I have! Sounds divine. Can't wait to try!


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