If you are someone who is looking to go outside the box on your next pizza night, you have come to the right place.
I rarely say that I have a hands-down favorite pizza because, you know, I love all kinds. It would be like me trying to name my favorite pet that I’ve ever had in my life. That would just be too hard.
Normally, I am pretty straightforward with it. I love pizza toppings, but I like to usually limit it to just a few. They are usually fairly standard, like pesto and tomatoes, or pepperoni and peppers.
But this recipe? Well, this one is totally swoon-worthy because it has all the flavors of fall piled high on top.
The base sauce isn’t the red variety you’re used to. Instead, it’s an orange, buttery, and bright butternut squash puree.
You might be a little hesitant about this idea at first, but I promise that it will be love at first bite once you get that savory sweet burst of flavor in your mouth. As a hardcore tomato sauce addict, this sauce has converted me for sure.
This recipe satisfies all of those cravings, in one fell swoop of textures and flavors.
The butternut squash puree paired with the onion and pecorino is savory, sweet, and a little bit tangy. These ingredients are baked on the thin crust until the cheese is melted, and the onions have softened.
After that, my favorite leafy green topping comes in to add a bit of freshness. I don’t know about you, but I love, love, love arugula on top of a pizza. The fresh greens are nice and peppery, with just the right touch of crunch.
It’s the only type of leafy green that I really enjoy and come to crave from time to time, if I’m being completely honest.
Along with the greens, the Gala apple makes for a crisp and sweet addition. Every bite brings with it a bunch of exciting texture.
Finally, the toasted pecans bring added crunch and nuttiness that complements the einkorn crust, and the blue cheese crumbles are piquant and rich.
Toasted pecans are so easy to make, because all you have to do is throw them in the oven for about 5 minutes, and then give them a rough chop. You can crumble a block of blue cheese, or buy it already prepared this way.
Let’s rewind for just a second. That’s right, this recipe is made with an einkorn crust instead of a store bought version made with regular flour. The crust is really simple to pull together, and it imparts a little extra nutty flavor to the recipe.
When you’re sick of PSLs and seeking a savory celebration of everything autumn, this is the recipe that you’ll be reaching for, year after year.Print
Celebrating fall is so tasty with a homemade squash apple pizza to enjoy. The smooth, creamy puree is topped with tons of textural variety.
- 1 einkorn pizza crust, rolled out very thin
- 1 cup butternut squash puree
- 1/4 large yellow onion, sliced into thin strips (approx. ⅓ cup)
- 1/2–1 cup shredded pecorino cheese, to taste
- 1 cup packed torn arugula leaves
- 1 medium Gala apple, diced
- 1/4 cup finely chopped toasted pecans
- 1/4 cup crumbled blue cheese
- Preheat oven to 425˚F and place pizza stone or baking sheet inside on the center rack.
- Top crust with butternut squash puree. Arrange yellow onion strips on top and cover with pecorino cheese. Bake for 15-20 minutes, until the crust is lightly golden on the edges.
- Top with arugula, diced apple, pecans, and blue cheese crumbles. Serve immediately.
- Category: Pizza
- Method: Baking
- Cuisine: Fall
Keywords: butternut squash, apple, autumn, harvest
Cooking By the Numbers…
Step 1 – Prep and Measure Ingredients
First, make your einkorn pizza crust if you haven’t already. You can use another type of crust or store-bought dough if you prefer, but I think this crust recipe makes the nicest pairing.
Roll and shape the dough into a thin round about 9 inches in diameter on a piece of parchment, so you can transfer it easily to the baking sheet or stone.
Next, you’re going to need some roasted butternut squash puree. I like to roast and puree the squash a day in advance when I’m planning to make this recipe.
You can use a pizza stone or a regular baking sheet to make this recipe. Place it in the oven, on the center rack.
If your pecans aren’t already toasted, place them on a small baking sheet. Toast at 350˚F for 5 minutes, keeping an eye on them so they don’t burn. Chop them finely and set them aside.
Turn your oven up to 425˚F.
Slice one-quarter of a large yellow onion into thin strips. If you have a smaller onion, slice a bigger portion of it! We’re going for about ⅓ cup here.
Shred enough pecorino cheese until you have about 1 cup total. I like to use my box grater for this.
Tear enough arugula leaves until you have 1 cup packed leaves total.
Remove the core and dice one medium-sized Gala apple.
Measure out all of the remaining ingredients as listed on the ingredients list.
Step 2 – Assemble
Top the crust with an even layer of butternut squash puree.
Arrange onion strips on top in an even layer.
Top with pecorino cheese.
Step 3 – Bake
Bake for 15-20 minutes, until the crust is lightly golden on the edges.
Step 4 – Finish
Top with arugula leaves, diced apples, toasted pecans, and crumbled blue cheese.
Slice and serve immediately.
What Kind of Apple Should I Use for This Recipe?
For this recipe, I highly recommend using a Gala apple because it’s ideal for eating raw, and brings just the right of sweetness to pair with this dish.
If Galas aren’t available or if you prefer to use something else, several varieties are worth a try. Other options include Fuji, Empire, or Mcintosh. To learn more about the best apples for cooking and baking or eating out of hand, read our guide to choosing the right apple.
Looking for even more pizza recipes to make at home? Try these Foodal favorites next:
- Peach, Spinach, and Goat Cheese Pizza with Kefir-Soaked Spelt Crust
- Barbecue Chicken Pizza
- Pesto Pizza with Goat Cheese, Kale, and Mushrooms
What’s your favorite fall apple to eat? Are you a fan of combining sweet and savory toppings on your homemade pizza creations? Tell us in the comments below, and rate the recipe as well once you try it.
Photos by Meghan Yager, © Ask the Experts, LLC. ALL RIGHTS RESERVED. See our TOS for more details. Originally published by Shanna Mallon on October 30, 2012. Last updated: December 31, 2019 at 3:45 am.
Nutritional information derived from a database of known generic and branded foods and ingredients and was not compiled by a registered dietitian or submitted for lab testing. It should be viewed as an approximation.
About Meghan Yager
Meghan Yager is a food addict turned food and travel writer with a love for creating uncomplicated, gourmet recipes and devouring anything the world serves up. As the author of the food and travel blog Cake 'n Knife, Meghan focuses on unique foodie experiences from around the world to right at home in your own kitchen.