The first day of October always gets me into the fall spirit. Pumpkins and apples are at the forefront of my mind and I look to use them in as many dishes as possible. Breads and pies are my go-to but this harvest pizza might come close to my new favorite fall meal. Layers upon layers of sweet, salty, crunchy, and smooth activate your taste buds in every bite. Put on your fall playlist, grab your pumpkin spice latte and utilize the season’s flavors to get into the fall spirit.
Pizza Dough
3 ½ to 4 cups white flour
1 teaspoon super
1 envelope yeast
1 teaspoon salt
1 ½ cup lukewarm water
2 tablespoons olive oil
Toppings
½ butternut squash, cubed
1 teaspoon oil or choice
¾ teaspoon paprika
Salt and pepper to taste
½ pound spicy chicken sausage
½ cup fig jam
1 honey crisp apple, thinly sliced
1 fresh mozzarella ball, shredded
½ cup fresh parmesan cheese
¼ cup pumpkin seeds
Balsamic reduction
For the pizza dough in a large stand mixer add the flour, sugar, salt, and yeast. Turn on the mixer fitted with the dough hook and add the water and oil. Mix until the dough comes together, forms a ball, and is not too sticky. If need be, add extra flour 1 tablespoon at a time. Grease a separate bowl with additional olive oil and form the dough into a ball. Cover the bowl with a cloth and let rise for at least an hour or until the dough has doubled in size.
While the dough is rising, begin preparing the toppings. Take the cubed butternut squash and coat it with your oil of choice, and paprika. Place on a baking sheet and roast at 450 degrees Fahrenheit for 20-25 minutes or until slightly crispy. Meanwhile, remove the sausage from its casing and brown in a high-heat skillet. Set aside.
Once the dough has risen, place it onto a lightly floured surface and spread it into a circle shape. Utilize a rolling pin or your fingertips to lightly press the dough out. Cover and let rest for another 10 minutes.
Gusto Journal 