Autumn pizza
The best flavours of autumn on a pizza.

Autumn pizza

  • Cook: 145 min
  • Servings: 4


  • 175 g plain flour
  • 225 g wholemeal flour
  • 15 g yeast
  • 1 tbsp olive olive oil
  • 250 ml water
  • 0.5 tsp sugar
  • 1 tsp salt
  • 400 g Apetina® Classic Creamy Block (animal fat)
  • 4 tbsp olive oil
  • 6 tbsp milk
  • 1 clove garlic
  • 120 g butternut squash
  • 120 g mushrooms
  • 150 g salami (chorizo-style sausage)
  • 10 g fresh rosemary
  • 10 g fresh basil
  • black pepper


The white cheese adds a rich, cheesy flavour that works great as a pizza sauce and replaces the traditional tomato sauce.


Add the herbs just before serving to keep them fresh and flavourful.

Break the rules for the traditional pizza and try this autumn version with butternut squash (or pumpkin), mushrooms and white cheese sauce

Combine with yeast and water in a large bowl and whisk well. Add the olive oil and dry ingredients and mix together using a stand mixer at low speed for 4 min. Increase the speed to medium-high and mix for 7 more minutes. Leave to rise until doubled in size (approx. 1-1.5 hours). Flatten the dough and roll it out into 4 think pizzas.

Beat together the white cheese, the milk, grated garlic and olive oil and carefully cover each pizza base with the cheese sauce. Arrange the butternut squash, shiitake mushrooms and salami on top. Cook the pizza in a pre-heated oven at 275-300°C for approx. 4-5 minutes. Season with the herbs and black pepper before serving.


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