Pumpkin Pizza Dough is a fun twist on tradition for fall. You’ve got to try it!
You might be thinking, "Pumpkin Pizza Dough, Tracy?", but I promise, stick with me.
Now that we’ve passed the first official day of fall, I can definitely say that we’re well into the autumn groove around here. Going apple picking, shopping for winter squash at the farmers market, taking walks with crunchy leaves underfoot, and kicking the heat on at night have been just a few activities we’ve returned to in the last week.
Of course, I can’t forget to mention that I’ve been diving headfirst into everything pumpkin. Even though I bake with pumpkin all year round, for some reason it always seems a little extra special when the weather first begins to turn from humid summer days to crisp fall ones.
Today, in the spirit of fall, and because I’ve been testing out my new Chefs Catalog Deluxe Shiny Chrome Magimix 16-cup food processor, I whipped up a simple pizza dough made with pumpkin – and then, instead of stopping there, I used the pizza pumpkin dough to make a delicious Roasted Delicata Squash Pizza. I think you’ll love it!
These two squashes mix and mingle in both flavor and texture to make one phenomenal pizza. The dough comes together in a snap thanks to the food processor, a pure powerhouse of cooking magic.
Looking for more ways to put your food processor to work? Don’t miss our standard pizza dough recipe and Erin’s gluten free pizza recipe too.
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Stuck in a rut or looking for fun new recipes to try?
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Pumpkin Pizza Dough Recipe
Ingredients
- 1 tablespoon Instant Yeast
- 1 cup Water
- 3 cups All-Purpose Flour
- 1/2 cup White Whole Wheat Flour
- 1 1/2 teaspoons Granulated Sugar
- 1 teaspoon Salt
- 3/4 cup Pumpkin Puree
- 1/2 cup Delicata Squash roasted
- 2 tablespoons Tomato Sauce
- 4 slices Pepperoni optional
- 1/4 cup Onion chopped
- 1 teaspoon Garlic
- 1 ounce Mozzarella Cheese
- 1 teaspoon Fresh Rosemary
Instructions
- Pour the water into a small bowl, and sprinkle the yeast over the top. Let sit about 5 minutes.
- In the bowl of the food processor fitted with the dough blade, combine the flours, sugar, and salt, and process with a few quick pulses. Spoon in the pumpkin and then pour in the water-yeast mixture. Press On and run just until the dough comes together and forms a ball.
- Spray a large bowl with cooking spray and place the dough inside the bowl. Cover with plastic wrap and let rise in a warm place until doubled in bulk, about 1 1/2 hours.
- First, roast the squash. Preheat the oven to 350°F with your pizza stone already inside. After peeling the squash, cut it into cubes, and toss the pieces with a bit of olive oil and salt and pepper to taste. Place on a foil-lined baking sheet in the oven and bake for about 20 minutes, until golden. Set aside.
- Increase the oven heat to 425°F.
- Sauté the onion in olive oil over medium heat. Add in the garlic, and cook a few minutes longer.
- Roll out the dough and divide it into 6 equal portions. Place the pizzas you wish to bake immediately on a pizza peel.
- Spoon the sauce on to the dough, and then sprinkle on the pepperoni, squash, onion and garlic mixture, and fresh rosemary. Top with the cheese.
- Slide the assembled pizzas from your pizza peel onto the hot pizza stone.Bake 20-25 minutes or until the cheese is golden brown.