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.
Ingredients
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
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