Three cheese-garlic pizza on pumpkin pizza dough

A savory pumpkin pizza dough topped with garlic oil, mozzarella, cheddar, and Parmesan—perfect for fall.

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This three-cheese garlic pizza starts with a unique pumpkin pizza dough that's subtly sweet and savory. After rising, the dough is topped with a garlic-infused olive oil, a blend of mozzarella, sharp white cheddar, and Parmesan, then baked until golden and bubbly. It's a festive twist on classic pizza, ideal for Halloween or autumn gatherings.

Directions

In the bowl of a stand mixer fitted with the dough hook, combine 1/2 cup warm water, 1 teaspoon honey, and 1 tablespoon active dry yeast. Let the mixture sit for 5 minutes until foamy.

Add 1 cup cooked pumpkin puree, 1-1/2 tablespoons extra virgin olive oil, and 1 teaspoon sea salt. Stir in 3 cups of bread flour.

Turn the mixer to low speed and knead the dough, scraping down the sides occasionally. Add more flour a little at a time until the dough is tacky but not sticky (I used about 3-1/2 cups total).

Increase the speed to medium and continue kneading for about 5 minutes. The dough should pull away from the sides of the bowl and form a smooth ball.

While the dough kneads, prepare the garlic oil: stir together 2-1/2 tablespoons extra virgin olive oil, 4 pressed or finely minced garlic cloves, and a pinch of sea salt. Set aside.

Remove the dough from the mixer and shape it into a ball. Lightly oil the mixing bowl, return the dough to it, and cover with plastic wrap. Let rise in a warm spot for 1 hour.

After the dough has doubled, punch it down and divide in half. On a lightly floured surface, roll each half into a 10- to 11-inch circle (or rectangle if using baking sheets).

You can roll the dough on parchment paper for easy transfer, but this dough is quite cooperative. Dust your pizza stones or baking sheets with cornmeal.

Preheat your oven to 500°F (or as high as it will go).

Transfer the rolled dough to the prepared stones or sheets. Spread half of the garlic oil mixture over each pizza, leaving a 1/2-inch border for the crust.

Top each pizza with half of the shredded mozzarella, half of the shredded cheddar, half of the grated Parmesan, half of the Italian seasoning, and a few grinds of black pepper.

Bake the pizzas one at a time on the bottom oven rack for about 12 minutes, until the crust is golden and the cheese is bubbly and lightly browned at the edges.

Let the pizzas cool on hot pads for a few minutes before slicing. Sprinkle with red pepper flakes if desired.