Fall Hummus Pizza

Prep 10 min


Cook 25 min


Ready in 35 min

Try a healthier twist to traditional cheese pizza with this hummus pizza! Topped with roasted rosemary, butternut squash, crunchy apples, and thinly sliced radishes, it's a delicious vegetarian spin for fall.

This fresh, fall reinvention of our Cool Veggie Pizza was sent to us by our friend Gina at Running to the Kitchen.


  • 2 cups (500 mL) cubed butternut squash
  • 1 tbsp (15 mL) extra virgin olive oil
  • 1 tbsp (15 mL) dried rosemary
  •  salt and pepper
  • 1 package store-bought pizza dough (or your favorite homemade recipe), room temperature
  • 10 oz. (300 g) hummus
  • ½   apple, thinly sliced
  • 1 large radish, thinly sliced
  • 1 sprig fresh rosemary, minced


  1. Reheat oven to 400°F (200°C).

  2. Place butternut squash, olive oil, salt, pepper, and rosemary in a bowl and toss to combine.

  3. Spread the seasoned butternut squash out onto a baking sheet or roasting stone.

  4. Roast the squash for 12–15 minutes until tender and just starting to turn golden brown around edges.

  5. Remove the squash from the oven and set aside. Place a pizza stone in the oven and increase the temperature to 450°F (230°C).

  6. While the pizza stone preheats, shape the dough into a circle on a cornmeal-dusted pizza peel. 

  7. Slide the dough onto the pizza stone in the oven and bake for 10–12 minutes until the edges are crispy and middle is baked through. 

  8. Remove the pizza crust from the oven and let cool for 10 minutes.

  9. Once cooled, spread the hummus onto the crust. Top with the butternut squash, sliced apples, and sliced radishes.

  10. Garnish with the minced rosemary and serve.


  • 4  servings

Cook's Tips:

If you don't have a pizza stone or pizza peel, shape the dough directly on a baking sheet (not preheated) and bake directly on that.

A Community Kitchen Recipe

Recipes and photos created by friends of Pampered Chef

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