Can we just talk about the fact that I’m gutted that National Pizza Month is coming to a close? Can it just last forever, and we can feast on Wild Mushroom Roasted Squash Pizza forever and ever?
Wild Mushroom Roasted Squash Pizza at a Glance
- 🕒 Total Time: About 1 hour (prep + roast + bake)
- 👪 Servings: 2–4 people (1 pizza)
- 🍕 Cuisine Type: Seasonal / Vegetarian Pizza
- 🧂 Flavor Profile: Earthy mushrooms, sweet roasted squash, melty cheese, garlicky oil, and peppery arugula freshness
- 📖 Dietary Info: Vegetarian; can be gluten-free with GF dough
- 📦 Storage Notes: Refrigerate leftovers up to 3 days; reheat in oven or skillet for best texture
- ⭐ Why You’ll Love It: A cozy fall pizza loaded with roasted squash and wild mushrooms that feels gourmet but is simple enough for weeknight cooking. The sweet-savory combo and fresh arugula finish make it restaurant-worthy at home.
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Why I Love This Recipe
I’ve literally had the best time teaming up with Delallo this month. Not only is their dough kit basically my new favorite pantry staple (I literally have 2 dozen in my pantry at the moment), but it’s freaking good. And who wouldn’t want to have the job of creating pizza recipes to share with you guys on a weekly basis? Pizza is easy, delicious, a total crowd pleaser, and if you’re lucky… it makes for the perfect breakfast the next day. What’s not to love!??
This Wild Mushroom Roasted Squash Pizza is my latest creation is it screams fall. Wild mushrooms from the farmers market, my new favorite kind of squash, and this addictive Roasted Garlic Paste that you’re basically going to want to slather on everything you eat for the foreseeable future. Oh… and don’t forget to top it off with some fried sage… It’s the right thing to do!! If you don't have squash on hand, don't let this stop you. This Carmelized Wild Mushroom Pizza and Garlic Mushroom & Spinach Pizza are just as epic. Or, if you scored a ton of delicata squash this season, check out Delicata Squash Salad, Farro Delicata Squash Salad, or Vegetarian Tacos with Delicata Squash and Mushrooms.
Ingredients & Substitutions
*For a full list of ingredients and instructions please see recipe card below.
Substitutions
🍞 Dough Options
- Pizza dough — classic and chewy (store-bought or homemade both work).
- Flatbread or naan — a thinner and faster weeknight version.
- Pita bread — perfect for mini personal pizzas.
- Lavash — extra thin and crisp.
- Gluten-free pizza crust — works great, just pre-bake slightly.
- Cauliflower crust — lighter and veggie-forward option.
🍄 Mushroom Swaps
- Wild mushrooms — earthy and luxurious (shiitake, oyster, chanterelle, maitake).
- Cremini or baby bella — readily available and budget-friendly.
- Portobello slices — extra meaty and hearty.
- White button mushrooms — mild and kid-friendly.
- Skip mushrooms entirely — try caramelized onions or roasted eggplant instead.
🎃 Squash Options
- Butternut squash — sweet, creamy, and classic.
- Delicata squash — no peeling required, and slightly nuttier.
- Acorn squash — deeper flavor and pretty presentation.
- Sweet potatoes — similar sweetness and roast beautifully.
- Pumpkin cubes — cozy fall vibe and super soft when roasted.
🧀 Cheese Swaps
- Fontina — melty and buttery (very pizza-friendly).
- Gruyère — nutty and slightly fancy.
- Mozzarella — classic stretch and mild flavor.
- Goat cheese — tangy and creamy contrast.
- Ricotta dollops — soft and luxurious.
- Vegan mozzarella or cashew ricotta — easy dairy-free option.
🌿 Greens & Fresh Toppings
- Arugula — peppery and classic for finishing.
- Baby spinach — milder and kid-friendly.
- Kale — massage lightly with olive oil before adding.
- Fresh basil — bright and summery twist.
- Sage leaves — amazing with squash and mushrooms.
🌰 Crunch & Texture Boosters
- Toasted walnuts — earthy and fall-perfect.
- Pecans — slightly sweet and buttery.
- Pine nuts — classic pizza topping vibe.
- Pumpkin seeds (pepitas) — nut-free crunch option.
- Crispy prosciutto or pancetta — salty, crispy finish.
🌶 Flavor Boosters
- Caramelized onions — adds sweetness and depth.
- Garlic confit or roasted garlic — mellow, rich flavor.
- Truffle oil drizzle — small amount = big restaurant energy.
- Red pepper flakes — add gentle heat.
- Balsamic glaze drizzle — sweet, tangy finish.
- Hot honey — sweet + spicy magic with squash.
🍽 Serving Style Swaps
- Cut into appetizer squares — perfect for entertaining.
- Serve with a fall salad — makes it dinner.
- Make mini flatbread pizzas — great for parties.
- Turn into a pizza night bar — let everyone build their own.
- Add a fried or soft egg on top — brunch pizza moment.
How to Make Wild Mushroom Roasted Squash Pizza
Step 1: Preheat your oven to 450°F. Trim the top of the head of garlic to expose the tops of the garlic cloves. Place the head of garlic on a piece of aluminum foil and drizzle with 1 tablespoon of olive oil. Wrap the head of garlic up in the foil and transfer to the oven to roast for 40 minutes.
Step 2: Once soft, remove the head of garlic from the oven and carefully pop out the individual garlic cloves into a bowl. Add the remaining olive oil, red pepper flakes, and the parmesan cheese. Mash the mixture together with a fork and use as needed for the pizza.
Step 3: Bring a medium sauté to medium-high heat with the olive oil. Add the assorted mushrooms and sauté for 8-10 minutes until golden. Season with salt and pepper and set aside.
Step 4: In the same pan, add the sliced delicata squash with some extra olive oil and pan-sear until cooked. Season with salt and pepper and set aside.
Step 5: Divide the pizza dough into 2 even pieces. Stretch each piece of dough in a circular motion, then lay them both out on a flat surface and flatten out using a rolling pin. If you have a pizza peel, sprinkle some flour on it and place the stretched-out dough on the peel.
Step 6: Once your 2 pizza doughs are flat and ready to be heated, use a spoon to spread the roasted garlic paste all around the dough, leaving a little bit for the crust.
Step 7: Top each pizza with half of the shredded cheese and sautéed mushrooms. Transfer the pizzas into the oven and bake for 12-13 minutes until the crust is perfect
Step 8: Remove pizza from the oven and season with salt, pepper, and red pepper flakes if needed. Slice and serve.
🍄🍕✨ Tips & Tricks for the Wild Mushroom & Roasted Squash Pizza
- Roast the squash until deeply caramelized. Don’t remove it from oven too early—golden edges = sweeter flavor and better texture on the pizza.
- Slice mushrooms thick, not thin. They shrink quite a bit as they cook, and thicker slices stay meaty instead of disappearing.
- Cook the mushrooms before topping the pizza. Mushrooms release water; sautéing first prevents a soggy crust and concentrates flavor.
- Season mushrooms in layers. Salt once at the start and again near the end to build depth instead of flat flavor.
- Use a hot oven (really hot!). Pizza loves heat—475–500°F gives you bubbly cheese and a crisp, blistered crust.
- Preheat your baking surface. A pizza stone or steel heated for 30–45 minutes makes a huge difference in crust texture.
- Don’t overload the toppings. This pizza is about balance—too much squash or mushroom will steam the dough, resulting in a soggy crust.
- Stretch the dough thin in the center. Leave a slightly thicker edge so the crust gets airy and crisp.
- Use olive oil generously. A drizzle on the dough and a finish drizzle after baking boosts flavor and provides that restaurant feel.
- Add delicate ingredients after baking. If using herbs like thyme, parsley, or arugula, add them at the end so they stay fresh and bright.
- Let it rest before slicing. Just 2–3 minutes helps the cheese set so toppings don’t slide off.
- Finish with salt and pepper. A tiny pinch of flaky salt and fresh pepper at the end makes everything pop.
- Great for a pizza night bar. Prep the roasted squash and mushrooms ahead so everyone can build their own version.
FAQs
Can I use store-bought pizza dough?
Absolutely. Store-bought dough works great and saves time. Let it sit at room temp 30–60 minutes so it stretches easily.
What mushrooms work best?
A mix gives the best flavor and texture. Try cremini, shiitake, oyster, maitake, or portobello. Even basic white mushrooms will work in a pinch.
Can I skip the squash or swap it?
Yes! Sweet potato, delicata squash, butternut squash, or even thinly sliced potato work beautifully.
How thin should I slice the squash?
About ¼-inch thick. Too thick won’t cook through; too thin can burn before caramelizing.
Do I really need to cook the mushrooms first?
Yes—this is key. Raw mushrooms release moisture in the oven and can make the pizza soggy. Pre-cooking keeps the crust crisp.
What cheese can I substitute?
Mozzarella is the easiest swap. Fontina, provolone, Gouda, or a mix all work well. For extra flavor, finish with Parmesan.
Can I make this vegetarian/vegan?
It’s already vegetarian. For vegan, use dairy-free cheese or skip cheese and finish with a drizzle of olive oil and flaky salt.
Can I make it gluten-free?
Yes! Use your favorite gluten-free pizza dough and bake on parchment to prevent sticking.
How do I store leftovers?
Refrigerate up to 3 days. Reheat in a skillet or oven—not the microwave—for best texture.
Can I freeze this pizza?
Yes. Freeze slices individually and reheat from frozen in a 400°F oven until hot and crisp.
If you tried this recipe, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. Thanks for visiting today
Wild Mushroom Roasted Squash Pizza
Ingredients
- 1 recipe Delallo Pizza Dough
- 2 cups shredded Taleggio cheese
- 1 ½ pounds assorted wild mushrooms
- ½ delicata squash thinly sliced and seeds removed
- Roasted Garlic Paste recipe below
- Kosher salt and freshly cracked black pepper
- fried sage to garnish
For the Roasted Garlic Paste
- 3 tablespoons olive oil
- 1 head garlic
- Pinch chili flakes
- 3 tablespoons shredded parmesan
Instructions
- Bring a medium sauté to medium high heat with the olive oil. Add the assorted mushrooms and sauté for 8-10 minutes until golden. Season with salt and pepper and set aside. In the same pan, add the sliced delicata squash with some extra olive oil and pan sear until cooked. Season with salt and pepper and set aside.
- Pre-heat your oven to 500 degrees. Place pizza stone or steel in oven thirty minutes before cooking the pizza.
- Divide the pizza dough into 2 even pieces. Stretch each piece of dough in a circular motion, then lay them both out on a flat surface and flatten out using a rolling pin. If you have a pizza peel, sprinkle some flour on it and place the stretched out dough on the peel.
- Once your 2 pizza doughs are flat and ready to be heated, use a spoon to spread the roasted garlic paste all around the dough leaving a little bit for the crust. Top each pizza with half of the shredded cheese and sautéed mushrooms. Transfer the pizzas into the oven and bake for 12-13 minutes until the crust is perfect.
- Remove pizza from the oven and season with salt and pepper and red pepper flakes if needed slice and serve.
For the Roasted Garlic Paste
- Pre-heat your oven to 450 degrees F. Trim the top of the head of garlic to expose the tops of the garlic cloves. Place the head of garlic on a piece of aluminum foil and drizzle with 1 tablespoon of olive oil. Wrap the head of garlic up in the foil and transfer to the oven to roast for 40 minutes.
- Once soft, remove the head of garlic from the oven and carefully pop out the individual garlic cloves into a bowl. Add the remaining olive oil, red pepper flakes and the parmesan cheese. Mash the mixture together with a fork and use as needed for the pizza.
Notes
- Roast the squash until deeply caramelized. Don’t remove it from oven too early—golden edges = sweeter flavor and better texture on the pizza.
- Slice mushrooms thick, not thin. They shrink quite a bit as they cook, and thicker slices stay meaty instead of disappearing.
- Cook the mushrooms before topping the pizza. Mushrooms release water; sautéing first prevents a soggy crust and concentrates flavor.
- Season mushrooms in layers. Salt once at the start and again near the end to build depth instead of flat flavor.
- Use a hot oven (really hot!). Pizza loves heat—475–500°F gives you bubbly cheese and a crisp, blistered crust.
- Preheat your baking surface. A pizza stone or steel heated for 30–45 minutes makes a huge difference in crust texture.
- Don’t overload the toppings. This pizza is about balance—too much squash or mushroom will steam the dough, resulting in a soggy crust.
- Stretch the dough thin in the center. Leave a slightly thicker edge so the crust gets airy and crisp.
- Use olive oil generously. A drizzle on the dough and a finish drizzle after baking boosts flavor and provides that restaurant feel.
- Add delicate ingredients after baking. If using herbs like thyme, parsley, or arugula, add them at the end so they stay fresh and bright.
- Let it rest before slicing. Just 2–3 minutes helps the cheese set so toppings don’t slide off.
- Finish with salt and pepper. A tiny pinch of flaky salt and fresh pepper at the end makes everything pop.
- Great for a pizza night bar. Prep the roasted squash and mushrooms ahead so everyone can build their own version.
Nutrition Information
Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe from What’s Gaby Cooking
This looks simply delicious! I have never thought of this combination before but it looks and sounds like I NEED to try it!!
This pizza is calling my name!
Hi Gaby,
Could you please tell me the ingredients in the Delallo pizza mix. I tried to find it on their website, but couldn't. Thank you.
Barbara
it's a package you buy at the store!! Like the one in my 2nd photo on this post!
Yes! I could do pizza all month along, especially this one! Love the flavor combo.
This pizza looks so yummy!! 🙂
Dani | http://www.styledvariety.com
This looks so good! I assume the squash goes on at the same time as the mushrooms?
Oh lord the toasty brown edges of that dough have me cravin' pizza already. Wait....it's 10 am. Totally acceptable time to crave pizza. Lovin' that garlic paste....I bet it tastes great on just about everything.
Also, everyone is just goin' to town on delicata squash lately. I gotta get on that wagon., startin with a slice of this. No, wait. The whole pie.