Two Peas and Their Pod

Pumpkin Pizza with Crispy Sage

When we were at my dad’s house in Illinois, we made homemade pizza for dinner one night. Josh and my dad made a Chicago Deep Dish Pizza and I made Pumpkin Pizza with Crispy Sage. My dad and Josh are similar in many ways, including the way they like their pizza. They prefer pizza with lots of meat and lots of cheese. So when they saw me put pumpkin on my pizza they both started making jokes. I didn’t let them get me down. I crafted my pumpkin pizza with pride. I knew it was going to be delicious.

Have you tried Gold Medal Flour’s Better for Bread Flour? It’s higher in protein than all-purpose flour which makes it great for pizza crust. I used it to make the pumpkin pizza and I was very happy with the results.

So if you think I am crazy for putting pumpkin on my pizza, like Josh and my dad, don’t be scared. I used pumpkin puree with a little nutmeg as the pizza sauce. I covered the pumpkin with Gouda cheese. I also fried up some fresh sage leaves and added them to the pizza after it was done baking. The crispy sage was the perfect finishing touch. All of the flavors worked together in the best possible way. My Pumpkin Pizza with Crispy Sage was amazing!

My dad and Josh didn’t have a piece. They were too busy stuffing their faces with deep dish pizza, but other members of my family and some friends enjoyed it! See, I am not crazy after all. Well, not when it comes to pizza. This Pumpkin Pizza with Crispy Sage is the real deal! Give it a try!

Are you still finalizing your Thanksgiving menu? Here are our favorite Thanksgiving recipes!

And do you love cookbooks? Make sure you check out my guest post on Cafe Zupas! I am sharing 10 cookbooks that make GREAT holiday gifts! You can give them to your friends, family, neighbors…and yourself:)

Pumpkin Pizza with Crispy Sage

Yield: 1 pizza (the dough makes enough for 2)

Cook Time: 15 minutes

Thin crust pizza with pumpkin, nutmeg, Gouda cheese, and crispy sage.


For the pizza dough:

2 1/4 teaspoons rapid rise yeast
1 cup warm water
Pinch of sugar
3 1/2 cups Gold Medal Better For Bread Flour
1 teaspoon salt
1 tablespoon olive oil
Corn meal-for spreading on pizza peel

Pizza Toppings:

Canola oil, for frying sage leaves
10 fresh sage leaves

1 cup pumpkin puree
1/4 teaspoon ground nutmeg
Salt and black pepper, to taste
2 cups shredded Gouda cheese


To make the pizza dough:

1. In a glass measuring cup or small bowl, combine yeast and 1 cup warm water. Add a pinch of sugar and let sit for 5 minutes.

2. In the bowl of a stand mixer, add the flour and salt. Mix the ingredients until combined.

3. Add the yeast mixture to the flour mixture. Next, add 1 tablespoon of olive oil. Mix until combined. Switch to the dough hook and knead for about 5 minutes on medium speed.

4. Spray a large bowl with cooking spray. Form dough into a ball and place in the bowl. Cover pizza dough with a damp towel and set in a warm area to rise. Let the dough rise for 1 hour or until dough has doubled in size.

5. While the pizza dough is rising, fry the sage leaves. Heat 1-inch canola oil in a small pan over medium-high heat until surface is shimmering slightly. Add a few leaves at a time and cook until crisp, but still bright green, about 30 seconds. Transfer to a paper towel to drain. Season with salt.

6. Preheat the oven to 500 degrees F or as high as your oven will go. If you have a pizza stone, place the pizza stone in the oven to get hot.

7. Cut the dough in half. Take one piece of dough and punch it down on a lightly floured surface. You can refrigerate or freeze the other half of the dough or make 2 pizzas, if you wish. Using a rolling pin, roll the dough out into a circle. Place the pizza on a pizza peel or pan that has been generously coated with corn meal.

8. In a small bowl, mix together pumpkin puree, nutmeg, salt and pepper. Spread pumpkin mixture evenly over pizza dough. Top with Gouda cheese.

9. Place the pizza in the oven-directly on the pizza stone, if using one, or on the oven rack. Bake for 10-15 minutes or until pizza crust is golden and cheese is melted.

10. Remove the pizza from the oven and place crispy sage leaves on top. Let the pizza cool for a few minutes and then cut into slices and serve warm.

Note-this pizza is also great with Gruyere cheese.

If you like this Pumpkin Pizza with Crispy Sage, you might also like:

This post is in partnership with Gold Medal Flour, but our opinions are our own. We love Gold Medal Flour. Check out our Farm to Table Event in Kansas City with Gold Medal Flour. 

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81 Responses to “Pumpkin Pizza with Crispy Sage”

  1. Erica — November 16, 2012 @ 6:26 am

    That sounds amazing! I’m all for pizza anything. I will have to pickup a bag of that flour too. Have a good Friday!

  2. Robin @ Simply Southern Baking — November 16, 2012 @ 6:29 am

    Mmmm…a pizza with the flavors of fall! Happy Thanksgiving!

  3. Abby @ The Frosted Vegan — November 16, 2012 @ 6:59 am

    So simple, yet so delicious looking! I think pumpkin always gets put into the dessert corner, but this is a wonderful dinner recipe for it!

  4. Yum! The pizza sounds amazing! Love the addition of the sage!!!

  5. Lauren at Keep It Sweet — November 16, 2012 @ 7:35 am

    My husband would have been the same way if I made pumpkin pizza but this looks amazing!

  6. Rachel (Two Healthy Plates) — November 16, 2012 @ 7:58 am

    We make pizza often around here but I have a hard time getting tony to deviate from his traditional toppings. Oh well, more for me! Silly husbands…haha
    This looks delicious =)

  7. Krissy @ Make it Naked — November 16, 2012 @ 8:22 am

    This sounds/looks amazing! Pumpkin and gouda and crispy sage! YES!

  8. Lori @ RecipeGirl — November 16, 2012 @ 8:28 am

    Looks delicious to me!!! Pumpkin and sage are great together on anything and everything!

  9. Jeanine — November 16, 2012 @ 9:06 am

    Love it! And my husband would love it too – he eats anything I put in front of him :)

  10. Bree — November 16, 2012 @ 9:26 am

    I love deep dish Chicago pizza too, but this one looks pretty amazing! (And creative flavors)

  11. Joanie Zisk — November 16, 2012 @ 9:31 am

    That pizza looks so pretty and pumpkin and gouda sound really good together!

  12. Ashley — November 16, 2012 @ 10:16 am

    Okay. I can’t even explain how badly I want this entire pie sitting in front of me right now. At 8:15am. Feed me!

  13. marla — November 16, 2012 @ 10:19 am

    Such a great looking pizza!

  14. Katrina @ Warm Vanilla Sugar — November 16, 2012 @ 10:25 am

    I want this so, so, badly for dinner tonight. WHY do you tease me so?!

  15. Peanut — November 16, 2012 @ 10:32 am

    WOW. Love pumpkin together with sage! really yummy pizza :)

  16. HeatherChristo — November 16, 2012 @ 10:56 am

    I think this is genius. Everything about it looks delicious from the pumpkin to that chewy crust and those perfectly crispy sage leaves- YUM!!

  17. Bev @ Bev Cooks — November 16, 2012 @ 11:16 am

    My face would have such a good time with that.

  18. Julia — November 16, 2012 @ 11:24 am

    I have a proposition for you: fly to my house and make me this? Mmmm k, thanks. See you soon!

  19. Elena — November 16, 2012 @ 11:38 am

    OMGosh! How different! Need to try this one out soon!

  20. Joanne — November 16, 2012 @ 11:48 am

    I cant believe they didn’t even try a piece! Well, more for you. It looks fabulous!

  21. nest of posies — November 16, 2012 @ 11:53 am

    this is so different sounding, but sounds amazing together!

  22. Carlas Confections — November 16, 2012 @ 12:09 pm

    I definitely dont think you are crazy for this pizza. Looks delish to me!

  23. Brenda @ a farmgirl's dabbles — November 16, 2012 @ 12:17 pm

    Looks fabulous, Maria! :)

  24. Lucy Lean — November 16, 2012 @ 12:35 pm

    I love making pizza with pumpkin and sage – although I like to use a blue cheese as it cuts through the sweetness of the pumpkin.

  25. natalie@thesweetslife — November 16, 2012 @ 1:15 pm

    this is definitely my kind of pizza! might have to try this with some fontina i have in my fridge!

  26. Cassie | Bake Your Day — November 16, 2012 @ 1:52 pm

    This is amazing, Maria. Definitely trying this one.

  27. Jennifer (Savor) — November 16, 2012 @ 4:23 pm

    Love myself a unique and fun pizza recipe!

  28. Lori Silbert — November 16, 2012 @ 4:41 pm

    If I cannot find pumpkin puree, can I take pure canned pumpkin and put it in a blender?

    • Two Peas replied: — November 16th, 2012 @ 5:08 pm

      I used pure canned pumpkin. It is the same thing! Enjoy!

  29. Cathy @ Noble Pig — November 17, 2012 @ 1:27 am


  30. Laura (Tutti Dolci) — November 17, 2012 @ 11:55 am

    I love pumpkin with sage, what a fab pizza!

  31. Liz — November 17, 2012 @ 7:06 pm

    That’s brilliant! Would have never thought of pumpkin pizza. Can’t wait to try this :-)

  32. Kerry Soltis — November 18, 2012 @ 11:30 am

    Wow ! This recipe looks so good. I’ve been in such a pumpkin mood lately so I will definitely have to try this!

  33. JulieD — November 18, 2012 @ 3:07 pm

    Wow, sounds and looks amazing!!

  34. Jessica — November 18, 2012 @ 9:52 pm

    I love this combination – pumpkin and sage? Tastes like fall!

  35. Jen — November 19, 2012 @ 12:03 am

    Wow this looks amazing :) i wonder if goats cheese would work too with the pumpkin and sage. I’m definitely going to try this recipe.
    I just bought a Forno Pizza Oven and have been looking for recipes all day.
    Thanks for sharing!

  36. Pingback: On the menu this week! « mariasue

  37. vanillasugarblog — November 19, 2012 @ 6:49 pm

    oh maria I love sage and pumpkin together in a savory dish.
    I have to try this.
    Looks good.
    Hope all is well with you, never see you anymore on the blog.

    • Two Peas replied: — November 19th, 2012 @ 10:21 pm

      I am reading your blog, just no time to comment-usually from my phone:) Loving all of your pumpkin recipes! Happy Thanksgiving my friend! xo

  38. I get the same looks from my husband – I made a potato pizza yesterday and was mocked until he tasted it.
    Love this idea, the crispy sage sounds perfect!

  39. Jessica @ Portuguese Girl Cooks — November 21, 2012 @ 8:55 am

    This looks delicious, Maria! What a great combo!

  40. love cooking — November 29, 2012 @ 10:31 am

    Pumpkin pizza…it is special and looks so yummy. I am thinking not to puree the pumpkin but use very thin pumpkin slices for topping. :)

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