Halloween calls for easy meals that still feel festive for the kids. Pizza is a simple base that lets you add fun shapes and colors without much fuss. These ideas use everyday ingredients like pepperoni, cheese, and veggies to create themed options. You will see recipes that work for weeknight dinners or small gatherings. Many rely on store bought crusts to keep prep time short.
Helpful Tips Before You Start
These tips will help you handle the extra steps that come with themed pizzas.
Color Your Dough
Add a small amount of activated charcoal or spinach powder when mixing the dough. This creates a black or green base that fits the Halloween theme without extra work later.
Cut Shapes Before Topping
Roll out the dough and use cookie cutters to form ghosts, pumpkins, or bats. Place the shapes on the baking sheet first so they hold their form during baking.
Prepare Toppings in Batches
Cook and slice all meats and vegetables the day before. Store them in separate containers so you can assemble multiple pizzas quickly when guests arrive.
Use Parchment for Easy Transfer
Line baking sheets with parchment paper. It prevents sticking and lets you slide the finished pizzas onto cooling racks without breaking the crust.
Jack-o’-Lantern Pepperoni Pizza
This pizza turns a standard pepperoni pie into a simple Halloween centerpiece. The pepperoni slices form the eyes, nose, and mouth of a jack-o’-lantern face on top of melted cheese. It works well for weeknight dinners or casual parties when you want something quick that still feels themed.
The crust stays crisp on the bottom while the cheese pulls in strings and the pepperoni edges curl slightly for added texture. The flavor stays classic with tomato sauce and salty meat.

Serves 4 people.
Ingredients
- 1 pound pizza dough
- 1/2 cup pizza sauce
- 2 cups shredded mozzarella cheese
- 24 pepperoni slices
- 1 teaspoon olive oil
Instructions
- Heat the oven to 475 degrees F and place a baking sheet inside to warm.
- Roll the pizza dough into a 12-inch circle on a lightly floured surface.
- Brush the dough with olive oil, then spread the pizza sauce evenly across the surface, leaving a small border around the edge.
- Scatter the shredded mozzarella cheese over the sauce in an even layer.
- Arrange 24 pepperoni slices on the cheese to create a jack-o’-lantern face. Use two slices side by side for eyes, one slice or two overlapped for a nose, and a curved row of slices for the mouth. Fill the remaining space with the rest of the slices if desired.
- Transfer the pizza to the hot baking sheet and bake for 10 to 12 minutes until the crust is golden and the cheese bubbles.
- Remove from the oven and let the pizza rest for 2 minutes before slicing.
Extra Tips
Arrange the pepperoni face before the cheese fully melts so the slices stay in place during baking. If the pepperoni curls too much, press it down gently with a spatula halfway through. Leftovers reheat best in a 350-degree oven for five minutes to restore crispness to the crust. Course: Main Course Cuisine: American Equipment: Baking sheet, Rolling pin, Oven
Ghostly Pesto Chicken Pizza
This pizza turns a classic pesto chicken combination into a fun Halloween centerpiece. The bright green pesto base stands out against white cheese ghosts, making it a hit at parties or family dinners where you want something festive without much extra work.
The finished pizza has a crisp crust, tender chicken, and creamy melted cheese. The pesto keeps the flavors fresh and savory while the ghost cutouts add a playful touch that still tastes like a regular dinner.

Serves 4 people.
Ingredients
- 1 pound pizza dough
- 1/2 cup basil pesto
- 1 1/2 cups cooked chicken, shredded
- 8 ounces fresh mozzarella, cut into ghost shapes
- 2 tablespoons sliced black olives
- 1 tablespoon olive oil
Instructions
- Preheat the oven to 475 degrees and place a pizza stone or baking sheet inside to heat.
- Roll or stretch the pizza dough into a 12-inch circle on a sheet of parchment paper.
- Spread the pesto evenly over the dough, leaving a small border around the edge.
- Scatter the shredded chicken across the pesto.
- Arrange the mozzarella ghost shapes over the chicken.
- Place two small pieces of black olive on each ghost to form eyes.
- Brush the crust edge lightly with olive oil.
- Transfer the pizza on the parchment to the hot stone or baking sheet and bake for 10 to 12 minutes until the crust is golden and the cheese has softened.
- Remove from the oven and let the pizza rest for 2 minutes before slicing.
Extra Tips
Cut the mozzarella into ghost shapes ahead of time and keep the pieces chilled so they hold their form while baking. If the pesto seems thick, stir in a teaspoon of the olive oil before spreading it. Leftovers reheat well in a 350-degree oven for 5 minutes to restore crispness to the crust. Course: Main Course Cuisine: Italian Equipment: Pizza stone, Baking sheet, Rolling pin, Knife
Spider Web Balsamic Veggie Pizza
This spider web balsamic veggie pizza turns everyday vegetables into a fun Halloween centerpiece. The balsamic glaze creates a simple web pattern on top that stands out without much extra effort.
It works well for weeknight dinners or small gatherings in October. Roasted vegetables give the pizza a hearty texture while the balsamic adds a sweet-tangy finish that balances the melted cheese.

Serves 4 people.
Ingredients
- 1 pound pizza dough
- 2 tablespoons olive oil
- 1 cup marinara sauce
- 1 1/2 cups shredded mozzarella cheese
- 1 cup sliced mushrooms
- 1 red bell pepper, thinly sliced
- 1 cup fresh spinach
- 1/2 cup sliced black olives
- 1/4 cup balsamic glaze
- 1 teaspoon dried oregano
Instructions
- Preheat the oven to 475 degrees F and line a baking sheet with parchment paper. Roll the pizza dough into a 12-inch circle and place it on the prepared sheet.
- Brush the dough with olive oil, then spread the marinara sauce evenly over the surface, leaving a small border around the edge.
- Sprinkle the mozzarella cheese over the sauce. Scatter the mushrooms, red bell pepper, spinach, and black olives on top. Finish with a light dusting of dried oregano.
- Bake for 12 to 14 minutes until the crust is golden and the cheese has melted and bubbled.
- Remove the pizza from the oven and let it rest for 2 minutes. Drizzle the balsamic glaze in three concentric circles, then drag a toothpick from the center outward in several lines to form a web pattern.
Extra Tips
Drizzle the balsamic glaze while the pizza is still warm so it sets into clean lines. If the dough feels too springy, let it rest at room temperature for 15 minutes before rolling. Leftovers keep well in the fridge for two days and reheat best in a 350-degree oven for 8 minutes to keep the crust crisp. Course: Main Course Cuisine: Italian Equipment: Baking sheet, Parchment paper, Rolling pin
Mummy Sausage and Pepper Pizza
This pizza turns a classic sausage and pepper combo into a fun Halloween centerpiece. Strips of dough laid across the top create a mummy bandage effect while the savory toppings stay tucked underneath. It works well for weeknight dinners or casual parties when you want something festive without extra fuss.
The flavor stays straightforward with spiced sausage, sweet peppers, and plenty of melted cheese. The dough strips crisp slightly on the edges and add a bit of chew that pairs nicely with the softer center.

Serves 4 people.
Ingredients
- 1 pound pizza dough
- 8 ounces Italian sausage, casings removed
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 1/2 cup marinara sauce
- 2 cups shredded mozzarella cheese
- 4 black olives, sliced
Instructions
- Cook the sausage in a skillet over medium heat until browned and crumbled. Drain any excess fat and set aside.
- Preheat the oven to 475 degrees and line a baking sheet with parchment paper.
- Roll out three-quarters of the dough into a 12-inch round and place it on the prepared sheet. Spread the marinara sauce evenly over the dough, leaving a small border around the edge.
- Scatter the cooked sausage and both sliced peppers over the sauce. Top with 1 1/2 cups of the mozzarella.
- Roll the remaining dough into a thin rectangle and cut it into long strips about 1/2 inch wide. Lay the strips across the pizza in a crisscross pattern to resemble mummy bandages. Sprinkle the remaining mozzarella over the strips.
- Bake for 12 to 15 minutes until the crust and dough strips are golden. Remove from the oven and press olive slices into the top to form eyes.
Extra Tips
If the dough strips slide during baking, press them gently into the cheese before the pizza goes into the oven. Leftovers reheat well in a 350-degree oven for 8 minutes to restore crisp edges on the bandages. Course: Main Course Cuisine: American Equipment: Skillet, Baking sheet, Rolling pin
Monster Meatball Olive Eye Pizza
This pizza turns simple meatballs into playful monsters with olive eyes, making it a hit at Halloween gatherings. It works well for family dinners or casual parties where you want something hearty without much fuss. The result is a chewy crust loaded with tangy sauce, melted cheese, and savory meatballs that stay juicy after baking.

Serves 4 people.
Ingredients
- 1 pound pizza dough
- ¾ cup pizza sauce
- 2 cups shredded mozzarella cheese
- 8 cooked small Italian meatballs
- 16 pitted black olives
- 1 teaspoon dried oregano
Instructions
- Preheat the oven to 475°F and lightly grease a baking sheet. Stretch the pizza dough into a 12-inch round and place it on the sheet.
- Spread the pizza sauce evenly over the dough, leaving a small border around the edge.
- Sprinkle the shredded mozzarella cheese across the sauce.
- Arrange the meatballs on top of the cheese, spacing them evenly. Press two black olives into each meatball to create eyes.
- Sprinkle the dried oregano over the entire pizza.
- Bake for 12 to 15 minutes until the crust is golden and the cheese is bubbly. Let it rest for 2 minutes before slicing.
Extra Tips
Press the olives firmly into the meatballs right before baking so they stay in place. If the meatballs are large, slice them in half and use the cut side down for better stability. Leftovers reheat well in a 350°F oven for 8 minutes to keep the crust crisp. Course: Main Course Cuisine: Italian Equipment: Baking sheet, Oven, Rolling pin
Pumpkin Ricotta and Sage Pizza
This pizza brings a cozy fall twist to Halloween with its mix of sweet pumpkin and creamy ricotta. It works well for a casual dinner with family or a festive gathering where you want something seasonal but not overly sweet. The flavor balances earthy sage with mild cheese and a soft pumpkin base, while the crust stays crisp underneath.

Serves 4 people.
Ingredients
- 1 pound pizza dough
- 1 cup pumpkin puree
- 1 cup ricotta cheese
- 1/2 cup shredded mozzarella cheese
- 12 fresh sage leaves
- 2 garlic cloves, minced
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven to 475°F and lightly oil a baking sheet.
- Roll the pizza dough into a 12-inch circle and place it on the prepared sheet.
- In a bowl, mix the pumpkin puree, ricotta cheese, minced garlic, salt, and black pepper until smooth.
- Spread the pumpkin ricotta mixture evenly over the dough, leaving a small border around the edge.
- Scatter the shredded mozzarella over the top.
- Tuck the sage leaves into the cheese layer so they stay in place while baking.
- Drizzle the olive oil over the entire pizza.
- Bake for 12 to 15 minutes until the crust is golden and the cheese has melted.
- Remove from the oven and let it rest for 2 minutes before slicing.
Extra Tips
Brush the crust edge with a little extra olive oil before baking if you want it extra crisp. Fresh sage works best here because it softens but keeps its shape. Leftovers reheat well in a 350°F oven for five minutes to bring back the texture. Course: Main Course Cuisine: Italian Equipment: Baking sheet, Mixing bowl, Rolling pin
Graveyard Mushroom and Feta Pizza
This pizza turns simple mushrooms into edible gravestones for a Halloween table. The earthy slices stand out against the red sauce while the feta adds a salty contrast that keeps every bite interesting. It works well for a casual party or a weeknight dinner when you want something seasonal without extra fuss.
The finished pie has a crisp crust, tender mushrooms, and creamy pockets of feta. The arrangement gives it a playful look that still tastes like a solid mushroom pizza.

Serves 4 people.
Ingredients
- 1 pound pizza dough
- ¾ cup pizza sauce
- 10 ounces cremini mushrooms, sliced ¼ inch thick
- 5 ounces feta cheese, crumbled
- 2 tablespoons olive oil
- 1 garlic clove, minced
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat the oven to 475°F and place a baking sheet inside to heat.
- Roll the pizza dough into a 12-inch round on a sheet of parchment paper. Spread the pizza sauce evenly over the dough, leaving a small border around the edge.
- Toss the sliced mushrooms with the olive oil and minced garlic in a bowl. Arrange the mushrooms in slightly overlapping rows across the sauce so they resemble rows of gravestones.
- Scatter the crumbled feta evenly over the mushrooms. Slide the parchment and pizza onto the hot baking sheet.
- Bake for 12 to 14 minutes until the crust is golden and the feta has softened. Remove from the oven and sprinkle with the chopped parsley before slicing.
Extra Tips
Slice the mushrooms evenly so they hold their shape after baking. If the feta seems very dry, drizzle a little extra olive oil over the pizza right after it comes out of the oven. Leftovers reheat best in a 350°F oven for five minutes to keep the crust crisp. Course: Main Course Cuisine: Italian Equipment: Baking sheet, Oven, Mixing bowl
Candy Corn Bell Pepper Trio Pizza
This pizza turns bell peppers into the star of a simple Halloween meal. Yellow, orange, and red slices are arranged in bands across the cheese to echo the look of candy corn without any extra decorating steps. The result is a savory pie with a little sweetness from the peppers and a pleasant crunch once baked.
It works well for weeknight dinners or casual parties when you want something festive but still easy to put together. The peppers stay tender yet keep their shape, giving each slice a mix of soft cheese, tangy sauce, and fresh vegetable bite.

Serves 4 people.
Ingredients
- 1 pound pizza dough
- 1/2 cup tomato sauce
- 2 cups shredded mozzarella cheese
- 1 yellow bell pepper, thinly sliced
- 1 orange bell pepper, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 tablespoon olive oil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven to 475°F and lightly oil a baking sheet. Roll the pizza dough into a rectangle or circle that fits the sheet.
- Spread the tomato sauce evenly over the dough, leaving a small border around the edge.
- Sprinkle the shredded mozzarella cheese in an even layer across the sauce.
- Arrange the yellow bell pepper slices in a band along one side of the pizza. Place the orange bell pepper slices in a middle band and the red bell pepper slices in the remaining band to create three distinct stripes.
- Drizzle the olive oil over the peppers and cheese. Sprinkle the oregano, salt, and black pepper on top.
- Bake for 12 to 15 minutes until the crust is golden and the cheese is bubbly. Let the pizza rest a few minutes before slicing.
Extra Tips
Arrange the pepper slices while the cheese is still loose so they stay in clean bands after baking. If you prefer a milder pepper flavor, roast the slices for five minutes before adding them to the pizza. Leftovers reheat best in a 350°F oven for five minutes to restore some crispness to the peppers. Course: Main Course Cuisine: American Equipment: Baking Sheet, Rolling Pin
Bat Wing Black Olive and Tomato Pizza
This pizza turns black olives into bat wing shapes over a simple tomato and cheese base. It brings a light Halloween touch to dinner without extra tools or hard steps.
The crust turns crisp while the tomatoes stay juicy and the olives add a salty bite against the melted cheese. It suits weeknight meals or small gatherings where you want something themed but still easy to eat.

Serves 4 people.
Ingredients
- 1 pound pizza dough
- ¾ cup tomato sauce
- 8 ounces mozzarella cheese, shredded
- 2 large tomatoes, sliced
- 1 cup pitted black olives
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
Instructions
- Heat the oven to 450 degrees F and roll the pizza dough out onto a baking sheet.
- Spread the tomato sauce evenly across the dough.
- Lay the tomato slices over the sauce and scatter the shredded mozzarella on top.
- Place the black olives in pairs and press them gently into the cheese to form bat wing outlines.
- Drizzle the olive oil over the pizza and sprinkle the Italian seasoning across the surface.
- Bake for 12 to 15 minutes until the crust edges are golden and the cheese has melted.
Extra Tips
Press the olives down just enough so they stay in place during baking but still show clear wing shapes. A thin crust keeps the design from sliding. Leftovers reheat well in a 350 degree F oven for five minutes to bring back the crisp bottom. Course: Main Course Cuisine: Italian Equipment: Baking sheet, Rolling pin, Oven
Skull-Shaped BBQ Chicken Pizza
This skull-shaped pizza turns a classic BBQ chicken pie into a fun centerpiece for Halloween night. The dough forms the base for a spooky face while the toppings stay simple and family-friendly. It works well for parties or a themed dinner before trick-or-treating.
The finished pizza has a crisp crust, smoky-sweet sauce, tender chicken, and plenty of melted cheese. Red onion adds a little bite and cilantro brings freshness at the end.

Serves 4 people.
Ingredients
- 1 lb pizza dough
- ¾ cup BBQ sauce, divided
- 1½ cups shredded cooked chicken
- 2 cups shredded mozzarella cheese
- ½ cup thinly sliced red onion
- ¼ cup chopped fresh cilantro
Instructions
- Preheat the oven to 475°F and line a baking sheet with parchment paper.
- Roll the pizza dough into an oval roughly 12 inches long. Pinch and shape the top to form a rounded skull crown and use a knife to cut eye sockets and a nose cavity. Transfer the shaped dough to the prepared baking sheet.
- Spread ½ cup of the BBQ sauce evenly over the dough, leaving a small border around the edges. Toss the shredded chicken with the remaining ¼ cup BBQ sauce, then scatter it over the pizza. Top with mozzarella cheese and red onion slices.
- Bake for 12 to 15 minutes until the crust is golden and the cheese is bubbling and browned in spots. Remove from the oven and let it rest for 2 minutes. Sprinkle with chopped cilantro before slicing.
Extra Tips
Press small pieces of extra dough into the eye sockets before baking if you want deeper shadows. Leftovers reheat best in a 350°F oven for 5 minutes to keep the crust crisp. Use a mild BBQ sauce if serving kids so the flavor stays balanced with the cheese. Course: Main Course Cuisine: American Equipment: Baking sheet, Rolling pin, Large bowl
Witch Hat Spinach Artichoke Pizza
This pizza turns a classic creamy spinach artichoke dip into a fun Halloween centerpiece. The dough is shaped into a tall witch hat with a wide brim, then topped with a savory spinach artichoke mixture and plenty of cheese. It works well for a casual Halloween dinner or a party appetizer that kids and adults both enjoy.
The finished pizza has a crisp crust, a rich and garlicky filling, and a slight crunch from the artichokes. The black olives add a simple decorative touch that completes the witch hat look without extra work.

Serves 4 people.
Ingredients
- 1 lb pizza dough
- 10 oz frozen spinach, thawed and drained
- 1 can (14 oz) artichoke hearts, drained and chopped
- 8 oz cream cheese, softened
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 3 garlic cloves, minced
- 2 tbsp olive oil
- 1/4 cup sliced black olives
Instructions
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- In a mixing bowl, combine the spinach, artichoke hearts, cream cheese, half the mozzarella, half the Parmesan, and the minced garlic. Mix until evenly blended.
- Roll the pizza dough into a large triangle with a rounded base to form the witch hat shape. Place it on the prepared baking sheet and brush the surface with olive oil.
- Spread the spinach artichoke mixture evenly over the dough, leaving a small border around the edges.
- Sprinkle the remaining mozzarella and Parmesan over the topping.
- Bake for 15 to 18 minutes until the crust is golden and the cheese is bubbly.
- Remove from the oven and arrange the sliced black olives across the base of the triangle to form a hat band. Let the pizza rest for 5 minutes before slicing.
Extra Tips
Press any extra moisture out of the spinach before mixing so the topping stays thick instead of watery. If the dough shrinks while shaping, let it rest for a few minutes then stretch again. Leftovers reheat well in a 350°F oven for 8 minutes to keep the crust crisp. Course: Appetizer Cuisine: American Equipment: Baking Sheet, Mixing Bowl
Bloody Finger Hot Dog Crust Pizza
This recipe turns a standard pizza into a hands-on Halloween project by shaping hot dogs into finger forms that line the crust. The ketchup drizzle gives a simple bloody finish that works well for parties or casual family meals.
The result is a savory mix of juicy hot dogs, stretchy cheese, and crisp dough edges with a light tang from the sauce. Kids and adults both enjoy the playful look without any complicated steps.

Serves 4 people.
Ingredients
- 1 pound pizza dough
- 8 hot dogs
- 1 cup pizza sauce
- 2 cups shredded mozzarella cheese
- 1/4 cup ketchup
- 16 almond slices
Instructions
- Preheat the oven to 425 degrees F and line a baking sheet with parchment paper.
- Roll the pizza dough into a 12-inch circle directly on the prepared baking sheet.
- Slice a shallow slit at one end of each hot dog to form a finger tip, then add two small crosswise slits along the length for knuckles.
- Press two almond slices into the tip of each hot dog to create fingernails.
- Place the shaped hot dogs around the outer edge of the dough, pressing them lightly into the crust area.
- Spread the pizza sauce over the center of the dough and scatter the mozzarella evenly on top.
- Bake for 18 minutes until the crust turns golden and the cheese melts fully.
- Remove from the oven and drizzle the ketchup over the hot dog fingers to finish the bloody effect.
Extra Tips
Prepare the finger hot dogs up to a day ahead and keep them covered in the fridge so assembly stays quick on the day you bake. A thin, steady stream of ketchup right after baking keeps the color bright without soaking into the cheese. Leftovers reheat best in a 350 degree F oven for five minutes to restore crisp edges. Course: Appetizer Cuisine: American Equipment: Baking sheet, Oven, Knife
Caramelized Onion Gorgonzola Pizza
This savory pizza brings a rich contrast of sweet and tangy flavors that works well for a Halloween gathering. The slow-cooked onions develop a deep color and soft texture while the blue cheese adds a bold bite that stands out on a table full of festive dishes. It suits a casual dinner or party spread when you want something hearty without extra sweetness.
The crust stays crisp underneath a layer of melted cheese and jammy onions. A light sprinkle of thyme at the end keeps the flavors balanced and fresh.

Serves 4 people.
Ingredients
- 1 pound pizza dough
- 4 large yellow onions, thinly sliced
- 3 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 6 ounces gorgonzola cheese, crumbled
- 1 cup shredded mozzarella cheese
- 1 teaspoon fresh thyme leaves
- Salt and black pepper to taste
Instructions
- Heat 2 tablespoons of olive oil in a large skillet over medium-low heat. Add the sliced onions and a pinch of salt. Cook for 25 to 30 minutes, stirring often, until the onions turn deep golden and soft. Stir in the balsamic vinegar during the last 2 minutes, then remove from heat.
- Preheat the oven to 475 degrees Fahrenheit. Lightly oil a baking sheet or pizza stone. Roll or stretch the pizza dough into a 12-inch circle and place it on the prepared surface.
- Brush the dough with the remaining tablespoon of olive oil. Spread the mozzarella evenly over the dough, then scatter the crumbled gorgonzola on top.
- Spoon the caramelized onions evenly across the cheese. Season with a few grinds of black pepper.
- Bake for 12 to 15 minutes until the crust is golden and the cheese bubbles. Remove from the oven and sprinkle with fresh thyme leaves before slicing.
Extra Tips
Caramelize the onions ahead and store them in the fridge for up to two days so assembly stays quick on the day you bake. If the gorgonzola tastes very strong, reduce the amount slightly and increase the mozzarella to keep the flavor milder. Leftovers reheat best in a 350-degree oven for 8 minutes to restore crispness to the crust. Course: Appetizer Cuisine: Italian Equipment: Large skillet, Baking sheet, Rolling pin
Roasted Squash Cranberry Harvest Pizza
This pizza brings roasted butternut squash and tart cranberries together on a crisp crust. The combination works well for Halloween gatherings or weeknight fall dinners. Creamy cheese mellows the sweetness while pecans add crunch.
The orange squash and deep red cranberries create a colorful slice that fits the season. Goat cheese and fresh sage keep the flavors bright and balanced.

Serves 4 people.
Ingredients
- 1 lb pizza dough
- 2 cups cubed butternut squash
- 2 tbsp olive oil
- 1 tsp dried thyme
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup shredded mozzarella cheese
- 4 oz crumbled goat cheese
- 1/2 cup dried cranberries
- 1/4 cup chopped pecans
- 8 fresh sage leaves
- 2 tbsp balsamic glaze
Instructions
- Preheat the oven to 425°F. Toss the cubed butternut squash with olive oil, thyme, salt, and pepper on a baking sheet. Roast for 20 minutes until the edges turn golden.
- Roll the pizza dough into a 12-inch circle on a lightly floured surface. Transfer it to a parchment-lined baking sheet or pizza stone.
- Sprinkle the mozzarella evenly over the dough. Scatter the roasted squash on top, then add the goat cheese, dried cranberries, and pecans.
- Bake for 12 to 15 minutes until the crust is golden and the cheese has melted. Remove from the oven and top with fresh sage leaves. Drizzle with balsamic glaze before slicing.
Extra Tips
Roast the squash ahead and store it in the fridge for up to two days to speed up assembly on pizza night. Add the pecans in the last five minutes of baking if you prefer them less browned. Leftovers reheat well in a 350°F oven for five minutes to keep the crust crisp. Course: Main Course Cuisine: American Equipment: Baking sheet, Rolling pin, Oven

