Wild Mushroom & Roasted Squash Pizza

Wild Mushroom & Roasted Squash Pizza with Fried Sage: Your New Fall Obsession

Hey friend! Isla here from BiteTide, waving a flour-dusted hand from my kitchen. Can we just take a sec to celebrate FALL? That crisp air, those golden leaves, and the sudden urge to wrap ourselves in cozy flavors like a culinary hug. Today, I’m beyond thrilled to share my Wild Mushroom & Roasted Squash Pizza with Fried Sage – the ultimate autumn love letter on a crust. Imagine this: earthy wild mushrooms dancing with sweet, caramelized delicata squash, all smothered in molten Taleggio cheese that stretches like a dream. Then BAM! Crispy fried sage leaves land like confetti, adding that *chef’s kiss* of elegance. This isn’t just pizza; it’s a gourmet experience that’ll make your kitchen smell like a high-end bistro. And guess what? It’s secretly easy. No fancy skills needed – just pure, unfussy joy. Whether you’re hosting a Friendsgiving, date night, or treating yourself (you deserve it!), this recipe is your ticket to flavor town. Ready to ride the wave? Let’s dive in!

Why This Pizza Feels Like Coming Home

This pizza? It’s pure nostalgia for me. Picture tiny Isla, feet dangling off a stool in my Nonna’s seaside kitchen. Every October, we’d forage mushrooms near the pine forests after rainstorms, our baskets overflowing with chanterelles like hidden gold. Nonna would roast squash from her garden while humming old Italian songs, and I’d “help” by sneaking crispy sage leaves from her skillet – earning playful swats with her wooden spoon. One chilly evening, she surprised us by piling those autumn treasures onto pizza dough instead of pasta. The moment that first slice hit my plate – crackly crust, creamy cheese, woodsy mushrooms – I was hooked. It tasted like magic, simplicity, and love all at once. Now, whenever I make this, I feel that same warmth. It’s my edible hug from the past, reminding me that the best meals aren’t about perfection, but joy shared. Pass the pizza cutter, please!

Wild Mushroom & Roasted Squash Pizza

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• Author: islamerrick
• Total Time: 1 hour 10 minutes
• Yield: 6 servings 1x

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Description

This earthy, savory pizza brings the best of fall to your plate. With roasted wild mushrooms, sweet delicata squash, creamy Taleggio, and a spread of roasted garlic paste—it’s comforting, rich, and full of gourmet flavor. Finished with crispy fried sage, it’s truly unforgettable.

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Ingredients

Scale 1x2x3x

For the Pizza:

2 recipes Delallo Pizza Dough

4 cups shredded Taleggio cheese

3 lbs assorted wild mushrooms (Chanterelles, Oyster, Hen of the Woods, etc.)

1 whole delicata squash, thinly sliced and seeds removed

Roasted Garlic Paste (see below)

Kosher salt & freshly cracked black pepper, to taste

Fried sage leaves, for garnish

For the Roasted Garlic Paste:

6 tablespoons olive oil

2 heads garlic

Pinch of chili flakes

6 tablespoons shredded Parmesan cheese

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Instructions

Make Garlic Paste: Preheat oven to 400°F (200°C). Slice the tops off garlic heads, drizzle with olive oil, wrap in foil, and roast 35–40 minutes. Squeeze out garlic and mash with Parmesan, chili flakes, and remaining olive oil.

Preheat oven to 475°F (245°C). Roll out pizza dough into two 10–12 inch rounds.

Spread roasted garlic paste over dough. Top with Taleggio, mushrooms, squash slices, salt, and pepper.

Bake for 12–15 minutes until crust is golden and cheese bubbly.

Garnish with fried sage leaves before serving.

• Prep Time: 30 mins
• Cook Time: 40 mins
• Category: Dinner

Nutrition

• Calories: 520
• Fat: 32g
• Fiber: 4g
• Protein: 20g

Your Flavor Arsenal: Ingredients & Pro Tips

Makes 2 pizzas (serves 6–8). Let’s get cozy with substitutions!

• 2 recipes Delallo Pizza Dough – My go-to for reliability! Swap: Use store-bought dough or your favorite homemade recipe. Gluten-free? A cauliflower crust works beautifully.
• 4 cups shredded Taleggio cheese – Creamy, funky, and melts like a DREAM. Chef insight: If Taleggio’s MIA, Fontina or Brie (rind off!) are worthy understudies.
• 3 lbs assorted wild mushrooms (Chanterelles, Oyster, Hen of the Woods) – Earthy depth stars! Sub tip: No foragers nearby? Cremini + shiitake mix nails it. Avoid button mushrooms – too bland.
• 1 whole delicata squash, thinly sliced & seeds removed – Sweet, thin-skinned, NO PEELING! Hack: Can’t find delicata? Butternut or acorn squash slices (pre-roasted) work.
• Roasted Garlic Paste (see below) – The flavor bomb base! Make extra – you’ll slather it on everything.
• Kosher salt & freshly cracked black pepper – Season as you go!
• Fried sage leaves, for garnish – The crispy “wow” factor. Don’t skip!

For the Roasted Garlic Paste:

• 6 tbsp olive oil – Use the good stuff! It carries the garlic.
• 2 heads garlic – Roasting tames the bite into sweet, mellow magic.
• Pinch of chili flakes – Optional heat whisper. Omit if sensitive.
• 6 tbsp shredded Parmesan – Salty umami boost. Vegan? Nutritional yeast + pinch of salt.

Let’s Build Your Masterpiece: Step-by-Step

Prep time: 30 mins | Cook time: 40 mins | Total: 1 hr 10 mins

1. Make the Garlic Paste (Do this first!): Preheat oven to 400°F (200°C). Slice tops off garlic heads to expose cloves. Drizzle with 1 tbsp olive oil, wrap tightly in foil. 🔥 Chef hack: Roast on a baking sheet – no sticky leaks! Bake 35–40 mins until cloves are golden and soft. Let cool slightly, then SQUEEZE! Mash roasted garlic with Parmesan, chili flakes, and remaining 5 tbsp olive oil until smooth. 💡 Pro tip: Make this ahead! It keeps for 5 days in the fridge.
2. Prep Squash & Mushrooms: Thinly slice delicata squash (¼-inch thick, seeds scooped out). Toss mushrooms with 1 tbsp olive oil, salt, and pepper. ⚠️ Watch out: Don’t crowd mushrooms on the pan – they’ll steam, not brown! Roast at 400°F for 15 mins (squash) and 12 mins (mushrooms) while garlic cooks. Flip halfway!
3. Fry Sage Leaves: Heat ¼ cup olive oil in a small skillet over medium heat. Add sage leaves in a single layer; fry 10-15 seconds until crisp. Transfer to paper towels. ✨ Flavor bonus: Save that sage-infused oil for drizzling!
4. Assemble Pizzas: Crank oven to 475°F (245°C). Roll dough into two 10–12 inch rounds on parchment paper. 👩‍🍳 Stress-saver: Parchment = no sticking nightmares! Spread roasted garlic paste thickly over dough (about 3 tbsp per pizza). Sprinkle ⅔ of Taleggio over paste. Top with roasted mushrooms and squash slices. Add remaining cheese. Season with salt and pepper.
5. Bake to Perfection: Slide pizzas (with parchment!) onto preheated pizza stones or baking sheets. Bake 12–15 mins until crust is GOLDEN and cheese bubbles like a lava pit. 👀 Don’t walk away: Ovens vary – peek at 10 mins!
6. Finish & Feast: Immediately garnish with fried sage leaves. Drizzle with reserved sage oil if you’re feeling fancy. Slice and DEVOUR!

Serving Up the Cozy

This pizza is a showstopper all on its own! Slice it rustic-style – big, uneven wedges – onto a wooden board for that “Nonna’s kitchen” vibe. Pair it with a simple arugula salad dressed in lemon vinaigrette to cut through the richness. For drinks? A chilled Pinot Noir or crisp apple cider (sparkling or not!) makes it sing. Dim the lights, light a pumpkin spice candle, and let the autumn feast begin!

Mix It Up: Delicious Twists

• Vegan Vibes: Swap Taleggio for cashew ricotta or vegan mozzarella. Use nutritional yeast in garlic paste.
• Meat Lover’s: Add crispy pancetta or prosciutto ribbons before baking.
• Spice It Up: Stir 1 tsp truffle oil into garlic paste or add red pepper flakes to mushrooms.
• Nutty Crunch: Top baked pizza with toasted walnuts or pecans.
• Breakfast Pizza: Add a runny fried egg on top after baking – yes, really!

Isla’s Kitchen Confessions

This recipe has serious evolution cred! The first time I tested it, I used raw mushrooms (soggy disaster!) and forgot to pre-roast the squash (crunchy, not cozy). Lesson learned: ROAST ALL THE THINGS! Now, it’s my fall signature. My kids call it “Leaf Pizza” because of the sage – and they actually eat mushrooms without protest (miracle!). Funny story: Once, I subbed blue cheese for Taleggio mid-recipe for a friend… let’s just say it was DIVISIVE. Stick with creamy cheeses, folks! The fried sage? Nonnegotiable. It’s the glitter of the food world. Make extra – you’ll snack on them like chips. Trust me.

Your Questions, Answered

Q: Can I prep components ahead?
A: Absolutely! Roast squash/mushrooms, make garlic paste, and fry sage 2 days ahead. Store separately in fridge. Assemble cold dough with cold toppings – just add 2-3 mins to bake time.

Q: My crust is soggy! Help!
A: Three culprits: 1) Too much sauce – stick to 3 tbsp garlic paste per pizza. 2) Wet toppings – ROAST mushrooms/squash first to remove moisture. 3) Oven not hot enough – preheat that oven like it owes you money!

Q: I can’t find wild mushrooms. What now?
A: Breathe! Use 2 lbs cremini + 1 lb shiitake. Sauté with thyme and a splash of soy sauce for extra umami. Still delish!

Q: Can I freeze this pizza?
A: Freeze before baking! Assemble (skip sage garnish), wrap tightly. Bake frozen – add 5-7 mins. Fried sage MUST be fresh.

Nutritional Nibbles (Per Serving)

Approx. 520 kcal | Carbs: 35g | Fat: 32g | Protein: 20g | Fiber: 4g
Note: Stats vary with subs. Vegan/GF versions lower calories!