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.