Quick Recipe Version (TL;DR)

Yield: 1 x 12-inch pizza (about 4 servings)
Prep Time: 30 minutes (plus 1 hour dough rising time)
Cook Time: 40 minutes
Total Time: 2 hours 10 minutes

Quick Ingredients

2 cups (250 g) all-purpose flour
1 tsp instant yeast, 1 tsp sugar, 3/4 tsp salt
3/4 cup (180 ml) warm water, 1 tbsp olive oil (for dough)
1 1/2 lb (680 g) pumpkin (sugar pumpkin or kabocha), cubed
4 tbsp olive oil total (roasting, purée, drizzling)
2 cloves garlic, 1/8 tsp ground nutmeg, salt and pepper
8 oz (225 g) fresh mozzarella
1/4 cup (25 g) grated Parmesan
16–20 fresh sage leaves
1 tbsp butter or olive oil (for crispy sage)
Cornmeal for dusting, optional red pepper flakes

Do This

1. Make dough: mix flour, yeast, sugar, and salt; add warm water and oil; knead, then let rise 1 hour.
2. Roast pumpkin: toss cubes with olive oil, salt, and pepper; roast at 400°F (200°C) for 25–30 minutes until tender and caramelized.
3. Make pumpkin purée: blend most of the roasted pumpkin with garlic, nutmeg, a little water, salt, and pepper until velvety; reserve some cubes for topping.
4. Crisp sage: pan-fry sage leaves in butter or oil until dark green and crisp; drain on paper towel.
5. Shape dough into a 12-inch round; spread with pumpkin purée, then top with mozzarella, reserved pumpkin cubes, and Parmesan.
6. Bake on a preheated stone or sheet at 500°F (260°C) for 10–14 minutes until the crust is golden and cheese is bubbling; finish with crispy sage, a drizzle of olive oil, and a pinch of nutmeg.

Why You’ll Love This Recipe

Cozy fall flavors: sweet roasted pumpkin, fragrant sage, and a gentle hint of nutmeg in every bite.
Velvety-meets-crispy contrast: creamy pumpkin purée base, melty mozzarella, and chewy golden crust.
Restaurant-level but weeknight-friendly: simple techniques using basic pantry and produce items.
Flexible and impressive: works as a main dish, shareable appetizer, or elegant addition to a fall dinner party.

Grocery List

Produce: 1 small sugar pumpkin or kabocha (about 1 1/2 lb), 2 cloves garlic, 16–20 fresh sage leaves.
Dairy: Fresh mozzarella (8 oz / 225 g), grated Parmesan (at least 1/4 cup), butter (or extra olive oil).
Pantry: All-purpose flour, instant yeast, sugar, fine sea salt, black pepper, olive oil, ground nutmeg, optional red pepper flakes, cornmeal (for dusting), water.

Full Ingredients

For the Pizza Dough (12-inch crust)

2 cups (250 g) all-purpose flour, plus extra for dusting
1 tsp instant (rapid-rise) yeast (about 3 g)
1 tsp granulated sugar (about 4 g)
3/4 tsp fine sea salt (about 4 g)
3/4 cup (180 ml) warm water (about 105°F / 40°C)
1 tbsp olive oil
Cornmeal, for dusting the peel or baking sheet

For the Roasted Pumpkin & Velvety Purée Base

1 1/2 lb (680 g) pumpkin, such as sugar pumpkin or kabocha, peeled, seeded, and cut into 1/2-inch (1.25 cm) cubes (about 4 cups)
2 tbsp olive oil
1/2 tsp fine sea salt
1/4 tsp freshly ground black pepper
2 cloves garlic, minced
1/4 cup (60 ml) water or vegetable broth, plus more as needed to thin
1/8 tsp ground nutmeg (or a small pinch of freshly grated nutmeg), plus extra for finishing if desired
Optional: 1 tsp pure maple syrup if your pumpkin is not very sweet

For the Toppings

8 oz (225 g) fresh mozzarella, drained and sliced or torn into bite-size pieces
1/4 cup (25 g) finely grated Parmesan cheese
16–20 fresh sage leaves, whole
1 tbsp unsalted butter or 1 tbsp olive oil (for crisping the sage)
2 tbsp olive oil, divided (for drizzling and brushing the crust)
Pinch red pepper flakes, optional
Extra fine sea salt and black pepper, to finish

Step-by-Step Instructions

Step 1: Make the Pizza Dough

In a large mixing bowl, whisk together the flour, instant yeast, sugar, and salt. Make a well in the center and pour in the warm water and 1 tbsp olive oil. Stir with a wooden spoon until a shaggy dough forms, then switch to your hands and knead in the bowl or on a lightly floured surface for 5–7 minutes, until smooth and elastic. The dough should be soft but not sticky; add a teaspoon of flour at a time if it is too wet.

Lightly oil a clean bowl, place the dough inside, and turn it to coat. Cover the bowl tightly with plastic wrap or a clean damp towel. Let it rise in a warm, draft-free spot until doubled in size, about 1 hour.

Step 2: Roast the Pumpkin

While the dough rises, preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper. Place the pumpkin cubes on the sheet and drizzle with 2 tbsp olive oil. Sprinkle with 1/2 tsp salt and 1/4 tsp pepper, then toss to coat and spread the cubes into a single layer with a little space between them.

Roast for 25–30 minutes, stirring once halfway through, until the pumpkin is tender and the edges are lightly caramelized. Remove from the oven and let cool slightly. Measure out about 3 cups of roasted pumpkin for the purée base and reserve about 1 cup of the nicest-looking cubes for topping the pizza.

Step 3: Make the Velvety Pumpkin Purée Base

Transfer the 3 cups of roasted pumpkin to a blender or food processor. Add the minced garlic, 1/4 cup water or broth, 1/8 tsp nutmeg, and the optional maple syrup if using. Blend until very smooth and velvety, scraping down the sides as needed. If the mixture is too thick to spread easily, add more water or broth 1 tablespoon at a time until it reaches the consistency of a thick pasta sauce.

Taste and adjust the seasoning with extra salt, pepper, or nutmeg if needed. Set aside; it will thicken slightly as it sits, which is perfect for a pizza base.

Step 4: Crisp the Sage Leaves

In a small skillet over medium heat, melt 1 tbsp butter or warm 1 tbsp olive oil. When the butter is foamy or the oil is shimmering, add the sage leaves in a single layer. Fry for 30–60 seconds per side, until the leaves turn a deep, glossy green and become crisp around the edges. Watch closely, as they can burn quickly.

Use tongs to transfer the sage leaves to a plate lined with paper towel and sprinkle them lightly with salt. They will crisp up further as they cool. Reserve the flavored butter or oil in the pan; you can drizzle some of it over the pizza after baking for extra sage aroma.

Step 5: Preheat the Oven and Shape the Dough

Place a pizza stone or an upside-down heavy baking sheet in the oven and increase the temperature to 500°F (260°C). Allow at least 20–30 minutes for the stone or pan to get thoroughly hot; this gives you a nicely blistered crust.

Once the dough has doubled, gently punch it down to release air. On a lightly floured surface, use your hands to press and stretch the dough into a 12-inch (30 cm) circle, leaving the edges slightly thicker for a raised crust. You can use a rolling pin if you prefer, but pressing with your fingers helps keep more air in the dough.

Transfer the shaped dough to a piece of parchment paper that has been lightly dusted with cornmeal. This makes it easy to slide the pizza onto the hot stone or baking sheet.

Step 6: Assemble the Pizza

Spread a generous layer of the pumpkin purée over the dough, leaving a 1/2-inch (1.25 cm) border around the edges. You will likely use most, but not necessarily all, of the purée; aim for a smooth, even coating that is about as thick as tomato sauce on a traditional pizza.

Scatter the torn or sliced mozzarella evenly over the pumpkin base. Nestle the reserved roasted pumpkin cubes between the pieces of cheese, distributing them so each slice will get a mix of melty mozzarella and golden pumpkin. Sprinkle the grated Parmesan over the top. If you like a bit of heat, add a pinch of red pepper flakes. Brush the exposed crust with a little olive oil for extra color and flavor.

Step 7: Bake, Finish with Sage, and Serve

Carefully slide the parchment with the assembled pizza onto the preheated stone or baking sheet. Bake for 10–14 minutes, rotating once if needed, until the crust is puffed and golden brown, the cheese is melted and bubbling, and there are a few browned spots on top.

Remove the pizza from the oven and immediately scatter the crispy sage leaves over the surface. Drizzle with the reserved sage-infused butter or oil and, if you like, add a tiny pinch of freshly grated nutmeg and a light sprinkle of flaky salt. Let the pizza rest for 3–5 minutes for the cheese to set slightly, then slice and serve warm.

Pro Tips

Dry the mozzarella well: If using fresh mozzarella packed in liquid, pat it very dry with paper towels so your pizza does not turn soggy.
Do not overload the purée: A thinner, even layer of pumpkin base helps the crust cook through and keeps the toppings balanced.
Get the oven really hot: Giving the stone or baking sheet at least 20 minutes to preheat at 500°F (260°C) is key to a crisp, chewy crust.
Use small pumpkin cubes: Cutting the pumpkin into 1/2-inch cubes lets them roast quickly and caramelize nicely without drying out.
Fry sage at the last minute: Crispy sage is best soon after it is made; frying it while the pizza bakes keeps the leaves fresh and fragrant.

Variations

Brown butter pumpkin base: Replace some of the olive oil in the purée with browned butter for an even nuttier, richer flavor that pairs beautifully with the nutmeg.
Prosciutto and arugula: After baking, top the pizza with thin ribbons of prosciutto and a handful of lightly dressed baby arugula for a salty, peppery contrast to the sweet pumpkin.
Gluten-free option: Use your favorite prepared gluten-free pizza crust and follow the same roasting, purée, and topping steps; bake according to the crust package directions.

Storage & Make-Ahead

The roasted pumpkin and pumpkin purée can be made up to 3 days in advance and stored in airtight containers in the refrigerator. Bring to room temperature or gently warm before spreading on the dough. The pizza dough can be prepared the day before: after kneading, refrigerate it in a covered, oiled bowl and let it come to room temperature for 45–60 minutes before shaping.

Leftover baked pizza keeps well in an airtight container in the refrigerator for up to 3 days. Reheat on a baking sheet in a 375°F (190°C) oven for 8–10 minutes, or in a covered skillet over medium-low heat until the crust is crisp and the cheese is hot. The crispy sage is best enjoyed fresh, but any leftovers can be stored loosely covered at room temperature for a day.

Nutrition (per serving)

Approximate values per serving (1/4 of the pizza): about 620 calories, 33 g fat, 20 g saturated fat, 55 g carbohydrates, 4 g fiber, 7 g sugar, 24 g protein, and 900 mg sodium. Actual values will vary based on specific ingredients and portion sizes.

Roasted Pumpkin and Sage Pizza with Mozzarella