Pizza is a year-round fan favorite, however, some seasons come with distinctive flavors. Let's explore a Didriks’ and Local Root original tailored to satisfy the craving for fresh fall flavors. Let’s get this pizza party started:

Fall Harvest Pizza

(Prep: 1 hour | Cook: 20 minutes—1 hour | Total Time: 1 hour, 20 minutes—2 hours)

What you’ll need:

1 package of Ancient Grain Pizza Dough from your local Whole Foods
1 jar of your favorite tomato sauce
1 pack of sliced white mushrooms
1 pack of arugula
1 butternut squash (fresh or frozen, we prefer fresh)
1 package of shredded mozzarella cheese
1 package of fresh mozzarella cheese
1 package of shredded parmesan cheese
1 bottle of garlic olive oil
Salt, pepper, and brown sugar to taste

Now let’s get cooking:

You’ll want to prepare the butternut squash approximately 1 hour ahead of time if fresh. If frozen, be sure to place in the fridge to thaw a few hours prior to preparation. We prefer fresh butternut squash for our recipe, and the time is totally worth the flavor. However, frozen will always work in a pinch! For frozen butternut squash, you may wish to roast it for 10-15 minutes while still slightly-frozen to achieve a rich brown color and crispy texture. Don’t overcook the squash prior to placement on the pizza—unless you like squishier squash of course! This is completely up to personal preference. The same can be done with fresh butternut squash if a more roasted texture is preferred. This recipe can be tweaked and adjusted to suit your personal taste or any dietary needs—add as many or a few veggies as you would like!

If you’re working from scratch with fresh butternut squash, you’ll want to follow these steps. Slice the squash lengthwise from stem to bottom. Scoop out seeds and stringy fibers. Save the seeds to roast for later or simply discard. Alternatively, they can be dried and planted in the spring for directly-from-the-garden pizza pies next season.
Since butternut squash is a root vegetable, it takes a bit more time to cook. For our purposes, you’ll want to roast the squash at 375 degrees fahrenheit for about 30-40 minutes or until tender. Don’t fully cook the squash since the remaining cook time will happen when the pizza is placed in the oven. You may add salt, pepper, and brown sugar to taste, but keep in mind that the pizza will be topped with a garlic olive oil.
Once the butternut squash has been lightly roasted, remove it from the oven and place the pan in a safe place to cool.
Increase the oven temperature to 450 degrees fahrenheit, clear some counter space, and gather all other ingredients listed above.
Now let’s make the pizza. Evenly spread the dough on a pizza stone. Make sure to shape your crust.
Evenly spread your tomato sauce on top of the dough.
Dice as much of your butternut squash as you like: go light, or add more according to preference. Set aside to use later.
Next, use a large mixing bowl to combine the shredded mozzarella and parmesan cheese together.
Spread the cheese mixture over the sauce, being careful to maintain an even thickness throughout.
Slice the fresh mozzarella into silver dollar shapes, about ¼ inch thick. Be sure to slice them evenly and not too thick to ensure even cooking and melting.
Place the fresh mozzarella circles evenly on top of the mozzarella/parmesan cheese mixture.
Next, spread your sliced mushrooms and diced butternut squash around the pizza.
Finally, place the pizza in the oven for 12-18 minutes. At around 9 minutes, open the oven and rotate the pizza so it gets baked evenly. Depending on your crust and topping preference, you can add more time as needed to achieve the perfect level of crispiness.
When the crust is golden brown, and the cheese is melted, take the pizza out of the oven to cool.
Drizzle a tablespoon of garlic oil over your pizza and serve.

Doesn’t that sound fantastic? If you’re missing some items in the kitchen for preparation, don’t worry! We have put together a list of items worth adding to your kitchen for this recipe and beyond.

First, elevate your chopping with the Euroline Damascus Five Inch Utility Knife, a blade made by the partnership between J.A Henckles and master bladesmith Bob Kramer. This knife is fantastic for anything, from meat to vegetables, and is made of 101-layer Damascus steel. Not only is this knife masterfully crafted, but it boasts a gorgeously intricate finish.

Pictured above is the Kramer Euroline Damascus Five Inch Utility Knife — *Pictured above is the Kramer* *Euroline Damascus Five Inch Utility Knife*

Second, bake and serve your delicious pizza on the Emile Henry Round Pizza Stone made from high-performance ceramic. Cook with this stone in the oven, or on the grill, and get the perfect golden crust you want every time. This beautiful piece of cookware has been crafted using state-of-the-art manufacturing by Emile Henry, a family-owned and operated company, featured in a rich burgundy and suave charcoal color.

Lastly, when you’re ready to enjoy your meal with family and friends, get the perfect slice with the brand new Rosle Pizza Wheel, featured in a beautiful 18/10 stainless steel finish. This piece truly speaks for itself, gliding effortlessly through pizza, Tarte flambe, and even Rosti. A sharp running rollerblade paired with an ergonomic handle provides the safety and precision that a good pizza cutter must-have, allowing for even weight distribution as well. Easily take this tool apart for a quick and easy clean-up.

For a more diverse array of pizza stones, peels, accessories, and more shop our online selection. Or, visit us in-store in either our Newton or Belmont location for personalized recommendations from our staff.

Have a slice day! 🍕