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.
Pumpkin Pizza Dough Recipe
- 1 Instant Yeast
- 1 Water
- 3 All-Purpose Flour
- 0.5 White Whole Wheat Flour
- 1.5 Granulated Sugar
- 1 Salt
- 0.75 Pumpkin Puree
- 0.5 Delicata Squash roasted
- 2 Tomato Sauce
- 4 Pepperoni optional
- 0.25 Onion chopped
- 1 Garlic
- 1 Mozzarella Cheese
- 1 Fresh Rosemary
- 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.