The inspiration for this pizza was simple. We were muddy, wet and freezing after we spent the afternoon ripping out hundreds of tomato and pepper plants from the upper field. I’ve never been fond of cleanup work at the farm and I always dread when the time comes to buck up and just do it. Unlike the spring which is full of hope and excitement, cleanup work in the fall is a pain and full of an “I’m over this” mentality. The only motivation to work hard and fast is the promise of a hot meal and a pumpkin beer when the chores are done. Thankfully, Taylor and I know how to bust ass when we are famished and thirsty!

This farm fresh pizza is just what the doctor ordered. Sweet and creamy butternut squash pairs so nicely with the maple-glazed brussels sprouts and crunchy hazelnuts. If you have a creamy goat cheese on hand that would be nice here as well (we were fresh out). Honestly though, this pizza is pretty darn perfect as is. The flavors and textures are out of this world and I’m excited to have this new combination in our fall/winter pizza rotation.

If you are in need of a cozy pizza night spent at home you’ve come to the right place. I hope you all enjoy this pie as much as we do. This meal tastes best with a pumpkin beer and good company. Cheers!