Pumpkin Sage White Pizza with Brown Butter and Walnuts

Name: Pumpkin Sage White Pizza With Brown Butter and Walnuts
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Yield: 1 large 12- to 14-inch pizza, 4 servings
Cuisine: International
Ingredients: 1 pound peeled, seeded sugar pumpkin, kabocha, or butternut squash, cut into 1-inch cubes, about 3 1/2 to 4 cups; 2 teaspoons olive oil; 2 garlic cloves, unpeeled; 1/2 teaspoon kosher salt, divided; 1/4 teaspoon freshly ground black pepper; 2 tablespoons whole-milk ricotta; 1/8 teaspoon ground nutmeg; 14 ounces pizza dough, homemade or store-bought, rested at room temperature for 30 minutes; 1 tablespoon all-purpose flour, for dusting the work surface; 2 teaspoons cornmeal or semolina, for the pizza peel or baking sheet; 1 teaspoon olive oil, for brushing the outer crust; 6 ounces fresh mozzarella, torn into small pieces and patted very dry; 2 tablespoons finely grated Parmesan; 2 tablespoons unsalted butter; 10 to 12 fresh sage leaves, dry to the touch; 1/4 cup chopped walnuts, toasted; 1/4 teaspoon kosher salt, for final seasoning, plus more to taste; Flaky sea salt, to taste; Freshly ground black pepper, to taste; Pinch of red pepper flakes, optional

Imperial June 2, 2026June 2, 2026

Quick Recipe Version (TL;DR)

Yield: 1 large 12- to 14-inch pizza, 4 servings
Prep Time: 25 minutes
Cook Time: 40 minutes
Total Time: 1 hour 5 minutes

Quick Ingredients

14 ounces pizza dough, at room temperature for 30 minutes
1 pound peeled sugar pumpkin, kabocha, or butternut squash, cut into 1-inch cubes
2 teaspoons olive oil for roasting, plus 1 teaspoon for the crust
2 garlic cloves, unpeeled
3/4 teaspoon kosher salt, divided
1/4 teaspoon black pepper, plus more to finish
2 tablespoons whole-milk ricotta
1/8 teaspoon ground nutmeg
6 ounces fresh mozzarella, torn and patted dry
2 tablespoons finely grated Parmesan
2 tablespoons unsalted butter
10 to 12 fresh sage leaves
1/4 cup chopped walnuts, toasted
1 tablespoon all-purpose flour for shaping
2 teaspoons cornmeal or semolina for the peel or baking sheet
Flaky sea salt and red pepper flakes, optional, for serving

Do This

1. Heat the oven to 425°F. Roast pumpkin cubes with olive oil, garlic, salt, and pepper for 25 to 30 minutes, until tender and browned at the edges.
2. Mash or blend the roasted pumpkin with the squeezed roasted garlic, ricotta, nutmeg, and a little salt to make a thick purée.
3. Increase the oven to 500°F with a pizza stone, steel, or inverted baking sheet inside for at least 25 minutes.
4. Brown the butter in a small skillet, crisp the sage leaves in it, then remove the sage and save the brown butter.
5. Stretch the dough to a 12- to 14-inch round on a floured surface and transfer it to a cornmeal-dusted peel or parchment-lined baking sheet.
6. Spread on the pumpkin purée, add mozzarella and Parmesan, then bake for 10 to 12 minutes, until the crust is browned and the cheese is bubbling.
7. Finish with crispy sage, toasted walnuts, brown butter, black pepper, flaky salt, and red pepper flakes if using.

Why You’ll Love This Recipe

Cozy autumn flavor: Sweet roasted pumpkin, nutty brown butter, and earthy sage make this pizza feel warm and seasonal without being heavy.
No tomato sauce needed: The pumpkin purée acts like a rich, creamy white pizza base with beautiful color and gentle sweetness.
Great texture in every bite: You get chewy crust, melty mozzarella, crisp sage leaves, and crunchy toasted walnuts.
Home-cook friendly: Store-bought pizza dough works beautifully, and the pumpkin purée can be made ahead to keep dinner simple.

Grocery List

Produce: 1 pound peeled sugar pumpkin, kabocha, or butternut squash; 2 garlic cloves; 10 to 12 fresh sage leaves
Dairy: 6 ounces fresh mozzarella; 2 tablespoons whole-milk ricotta; 2 tablespoons finely grated Parmesan; 2 tablespoons unsalted butter
Pantry: 14 ounces pizza dough; olive oil; walnuts; all-purpose flour; cornmeal or semolina; kosher salt; black pepper; ground nutmeg; flaky sea salt; red pepper flakes

Full Ingredients

For the Roasted Pumpkin Purée

1 pound peeled, seeded sugar pumpkin, kabocha, or butternut squash, cut into 1-inch cubes, about 3 1/2 to 4 cups
2 teaspoons olive oil
2 garlic cloves, unpeeled
1/2 teaspoon kosher salt, divided
1/4 teaspoon freshly ground black pepper
2 tablespoons whole-milk ricotta
1/8 teaspoon ground nutmeg

For the Pizza

14 ounces pizza dough, homemade or store-bought, rested at room temperature for 30 minutes
1 tablespoon all-purpose flour, for dusting the work surface
2 teaspoons cornmeal or semolina, for the pizza peel or baking sheet
1 teaspoon olive oil, for brushing the outer crust
6 ounces fresh mozzarella, torn into small pieces and patted very dry
2 tablespoons finely grated Parmesan

For the Brown Butter, Sage, and Walnut Finish

2 tablespoons unsalted butter
10 to 12 fresh sage leaves, dry to the touch
1/4 cup chopped walnuts, toasted
1/4 teaspoon kosher salt, for final seasoning, plus more to taste
Flaky sea salt, to taste
Freshly ground black pepper, to taste
Pinch of red pepper flakes, optional

Pumpkin Sage White Pizza with Brown Butter and Walnuts – Closeup

Step-by-Step Instructions

Step 1: Bring the dough to room temperature and preheat the oven

Take the pizza dough out of the refrigerator 30 minutes before shaping. Room-temperature dough stretches more easily and is less likely to spring back. While the dough rests, heat the oven to 425°F and line a rimmed baking sheet with parchment paper.

Step 2: Roast the pumpkin and garlic

Place the pumpkin cubes on the prepared baking sheet. Add 2 teaspoons olive oil, the unpeeled garlic cloves, 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper. Toss well, then spread the pumpkin into a single layer so the pieces roast instead of steam.

Roast at 425°F for 25 to 30 minutes, turning once halfway through, until the pumpkin is fork-tender and lightly browned on the edges. Remove the pan from the oven and let the pumpkin cool for 5 minutes. Leave the oven on.

Step 3: Make the roasted pumpkin purée

Squeeze the soft roasted garlic out of its skins and discard the skins. Transfer the roasted pumpkin and garlic to a food processor. Add the ricotta, nutmeg, and the remaining 1/4 teaspoon kosher salt from the purée ingredients. Pulse until thick and mostly smooth, scraping down the sides as needed.

If you do not have a food processor, mash everything very thoroughly with a fork or potato masher. The purée should be spreadable but not runny. If it seems dry, add 1 teaspoon of water or olive oil at a time. If it seems loose, let it sit for a few minutes so excess steam can escape.

Step 4: Heat the pizza stone or baking surface

Increase the oven temperature to 500°F. Place a pizza stone, pizza steel, or inverted rimmed baking sheet on the center rack and let it heat for at least 25 minutes. A very hot surface helps the crust brown quickly and keeps the pumpkin topping from making the dough soggy.

If your oven only goes to 475°F, use that temperature and plan to bake the pizza for 12 to 14 minutes instead of 10 to 12 minutes.

Step 5: Brown the butter and crisp the sage

Place the butter in a small skillet over medium heat. Cook for 2 to 3 minutes, swirling the pan often, until the butter foams and the milk solids begin to turn golden brown. Add the sage leaves and cook for 30 to 60 seconds, just until the leaves darken slightly and become crisp.

Use tongs or a fork to transfer the sage leaves to a small plate. Remove the skillet from the heat and keep the brown butter in the pan. It should smell nutty and toasted, not burnt. If any dark bits look black instead of brown, pour the butter through a fine-mesh strainer before using.

Step 6: Shape the pizza dough

Lightly flour your work surface and your hands. Press the dough into a thick disk, then gently stretch it into a 12- to 14-inch round or oval. Keep the outer edge a little thicker to create a chewy rim. If the dough resists stretching, let it rest for 5 minutes, then continue.

Sprinkle a pizza peel with 2 teaspoons cornmeal or semolina. Transfer the shaped dough to the peel. If you do not have a peel, place the dough on a sheet of parchment paper set on the back of a baking sheet. Brush the outer rim with 1 teaspoon olive oil.

Step 7: Assemble the pumpkin and sage pizza

Spread about 3/4 cup of the roasted pumpkin purée over the dough, leaving a 1/2-inch border around the edge. You may have a spoonful or two of purée left over, depending on how thinly you stretched the dough. Scatter the torn mozzarella evenly over the pumpkin base, then sprinkle with the Parmesan.

Drizzle 1 teaspoon of the brown butter over the cheese before baking. Save the remaining brown butter for finishing the pizza after it comes out of the oven. Avoid adding the sage leaves and walnuts before baking; they are best added at the end so they stay crisp and do not burn.

Step 8: Bake and finish

Slide the pizza onto the hot stone, steel, or inverted baking sheet. Bake at 500°F for 10 to 12 minutes, until the crust is puffed and browned in spots, the bottom is crisp, and the mozzarella is melted and bubbling. If using parchment, carefully pull it out from under the pizza after the first 5 minutes of baking if it slides out easily.

Transfer the pizza to a cutting board and let it rest for 2 minutes. Top with the crispy sage leaves, toasted walnuts, the remaining brown butter, a few grinds of black pepper, flaky sea salt, and red pepper flakes if you like gentle heat. Slice into 4 portions and serve warm.

Pro Tips

Pat the mozzarella dry: Fresh mozzarella holds a lot of moisture. Tear it first, then press it between paper towels for 5 minutes so the pizza bakes up crisp instead of watery.
Keep the pumpkin layer thin: A generous but thin layer of purée gives flavor without weighing down the dough. Aim for about 3/4 cup on one 12- to 14-inch pizza.
Do not rush the preheat: A stone, steel, or inverted sheet pan needs at least 25 minutes at 500°F to store enough heat for a good crust.
Watch the butter closely: Brown butter can go from nutty to burnt quickly. Remove it from the heat as soon as the bits turn golden brown and it smells toasted.
Add the walnuts after baking: They are already toasted, so adding them at the end keeps them crunchy and prevents bitterness.

Variations

Goat cheese version: Replace 2 ounces of the mozzarella with small crumbles of goat cheese for a tangy contrast to the sweet pumpkin.
Spicy autumn pizza: Stir 1/4 teaspoon red pepper flakes into the pumpkin purée and finish with a light drizzle of chili oil.
Caramelized onion version: Add 1/3 cup caramelized onions over the pumpkin purée before the mozzarella for extra sweetness and depth.

Storage & Make-Ahead

This pizza is best eaten right after baking, while the crust is crisp and the sage is delicate. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat slices on a baking sheet in a 400°F oven for 6 to 8 minutes, or in a dry skillet over medium-low heat for 4 to 6 minutes, until the crust crisps again and the cheese is warm.

To make parts of the recipe ahead, roast and purée the pumpkin up to 3 days in advance and refrigerate it in a sealed container. Toast the walnuts up to 1 week ahead and keep them at room temperature in an airtight jar. For the best texture, make the brown butter sage topping the day you plan to serve the pizza.

Nutrition (per serving)