Pumpkin-Crust Halloween Pizza (Ready-to-Print Version)

Festive pizza with a pumpkin-infused crust, roasted squash, mozzarella, and savory pepperoni accents.

# What You’ll Need:

→ Crust

01 - 1 packet (1 1/4 teaspoons) active dry yeast
02 - 1 cup warm water (approximately 110°F)
03 - 3 1/2 cups bread flour, plus extra for dusting
04 - 1 teaspoon fine sea salt
05 - 1/2 cup pumpkin puree
06 - 2 tablespoons olive oil, plus extra for greasing
07 - 1 1/2 tablespoons honey

→ White Sauce

08 - 2 cups whole-milk ricotta cheese
09 - 1 cup shredded mozzarella cheese
10 - 1/4 cup milk
11 - 1/2 teaspoon dried oregano
12 - Kosher salt and freshly ground black pepper, to taste

→ Toppings

13 - 1/2 butternut squash, halved lengthwise, peeled, and sliced into 1/2-inch rounds
14 - Olive oil, for drizzling
15 - Kosher salt and freshly ground black pepper, to taste
16 - 2 cups shredded mozzarella cheese
17 - Sliced pepperoni (optional)
18 - 4 black olives
19 - Fresh basil leaves, for garnish

# Step-by-Step Guide:

01 - Combine active dry yeast with warm water and let it bloom for 10 minutes until foamy.
02 - Pulse bread flour and sea salt in a food processor 5 times to blend. Mix pumpkin puree, olive oil, and honey into the yeast mixture. With the processor running, gradually add this liquid blend until a dough ball forms, then process for 30 seconds to knead.
03 - Turn dough onto a lightly floured surface and knead briefly to form a tight ball. Place in a lightly oiled bowl, cover with a clean towel, and allow to rise at room temperature until doubled in volume, approximately 1.5 to 2 hours.
04 - In a medium bowl, combine ricotta, shredded mozzarella, milk, and dried oregano. Season with kosher salt and freshly ground black pepper; stir to blend thoroughly.
05 - Preheat oven to 400°F. Toss sliced butternut squash with olive oil, kosher salt, and black pepper, then spread on a baking sheet. Roast for 30 to 35 minutes until lightly browned and tender. Slice roasted rounds into triangles.
06 - Increase oven temperature to 500°F and position a pizza stone on the top rack. Divide dough into two portions and shape each into balls.
07 - On a floured surface, roll out one dough ball into a 12- to 14-inch circle. Transfer to a well-floured pizza peel.
08 - Evenly spread half of the white sauce in a circular pattern on the dough. Sprinkle with 1 cup shredded mozzarella and arrange pepperoni slices near the crust’s edge if using.
09 - Slide pizza onto the preheated pizza stone and bake for 12 to 15 minutes until the crust is golden and cheese is melted. Repeat for the second pizza.
10 - Arrange roasted butternut squash pieces on the baked pizza to resemble a jack-o-lantern face: use two triangles for eyes topped with black olives as pupils, one triangle for the nose, and additional triangles for teeth. Garnish with basil leaves as the pumpkin stem.

# Handy Tips:

01 - Allow the dough enough time to double in size for proper texture and flavor development.
02 - Use a pizza stone preheated at high temperature for a crisp crust.

Go Back