Description
This Savory Wild Mushroom Roasted Squash Pizza features a homemade dough topped with sweet, roasted butternut squash, earthy wild mushrooms sautéed with garlic, and a blend of mozzarella and goat cheese. Garnished with fresh thyme or rosemary, it’s a perfect fall-inspired vegetarian pizza bursting with rich flavors and textures.
Ingredients
Scale
For the Dough
- 2 cups Flour
- 1 cup Warm Water
- 1 packet Active Dry Yeast
- 1 teaspoon Salt
- 2 tablespoons Olive Oil
For the Toppings
- 1 medium Butternut Squash, peeled and cubed
- 1 tablespoon Salt (for seasoning squash)
- 1 teaspoon Pepper (for seasoning squash)
- 2 cups Wild Mushrooms (shiitake, oyster, or chanterelles), cleaned and sliced
- 2 cloves Garlic, minced
- 2 cups Shredded Mozzarella Cheese
- 0.5 cup Goat Cheese, crumbled
- 1 tablespoon Fresh Thyme or Rosemary, finely chopped
- Salt, to taste
- Pepper, to taste
- Olive Oil, for roasting and sautéing
Instructions
- Preheat Oven: Preheat your oven to 475°F (245°C) to get it hot enough for roasting squash and baking the pizza.
- Prepare Dough: In a mixing bowl, combine flour, warm water, active dry yeast, salt, and olive oil. Knead the mixture until the dough becomes smooth and elastic. Cover and let it rise for at least one hour until it doubles in size.
- Roast Butternut Squash: Peel and cube the butternut squash. Toss the cubes with olive oil, salt, and pepper. Spread evenly on a baking sheet and roast in the oven for 25 to 30 minutes until tender and caramelized.
- Sauté Mushrooms and Garlic: Heat olive oil in a skillet over medium heat. Add minced garlic and sliced wild mushrooms, sautéing until the mushrooms are golden brown and fragrant. Season with salt and pepper to taste.
- Roll Out Dough: Once risen, roll out the pizza dough onto a pizza stone or baking sheet, shaping it into your desired pizza size and thickness.
- Prepare Base: Drizzle olive oil evenly over the dough surface to keep it moist and add flavor.
- Add Cheese and Toppings: Sprinkle half of the shredded mozzarella over the dough, then evenly distribute the roasted butternut squash and sautéed mushrooms on top.
- Finish Toppings: Add the remaining mozzarella cheese and scatter crumbled goat cheese over the pizza for a creamy, tangy finish.
- Bake Pizza: Bake the pizza in the preheated oven for 12 to 15 minutes, or until the cheese is melted, bubbly, and the crust turns golden brown.
- Garnish and Serve: Allow the pizza to cool for a few minutes out of the oven. Sprinkle freshly chopped thyme or rosemary on top before slicing and serving.
Notes
- Use a pizza stone if available to get a crispier crust.
- Feel free to substitute wild mushrooms with cremini or button mushrooms if preferred.
- Letting the dough rise longer will yield a fluffier crust.
- Add red pepper flakes for a spicy kick.
- Store leftover pizza in the refrigerator for up to 3 days and reheat in the oven for best results.
