I know it is so nerdy to say things like “this is fall in a pizza,” but it is, isn’t it?

I wanted to make an autumn-ish version of this pizza, so I headed to the store to get inspiration…

It all started with chantrelle mushrooms- those gorgeous little golden trumpets that start to show up in late September and early October in Seattle. Last years weather elevated them to epic treasures, with their scarcity leaving them at up to $30 a pound. But this year is different, after a long hot summer they are plentiful! And my local grocery store has them on sale for $6.99 a pound. Ummmm, yes please!

I thought that some buttery butternut and rich and velvety brie cheese would make lovely accompaniments to the chantrelles and that a little sprinkle of rosemary and red pepper gave flavor to the crust.

The best part is after everything has baked and that brie cheese oozes all over everything. I mean seriously…

I recommend you make this beautiful vegetarian Autumn Pizza for your family with a big green salad! Enjoy!

To make this Butternut Squash, Chantrelle and Brie Pizza, this is what you do:

Preheat the oven to 425 degrees.
In a large Saute pan, heat the olive oil over medium heat. Add the butternut Squash and stir to coat with the olive oil. Sprinkle the squash with kosher salt and stick a lid on the pan.

Cook the squash for 10-12 minutes, stirring the squash every few minutes.

In a small pan melt the butter over medium heat and add the mushrooms.

Sprinkle the mushrooms with salt and gently cook for 3-5 minutes until soft.

Roll the pizza dough out and fold the edges over into a crust. Rub the surface of the crust with the olive oil and sprinkle it with the rosemary, red pepper flakes and a little kosher salt.

Bake the dough at 425 degrees for 10 minutes until the crust is golden.

Add the brie cheese.

Add the butternut squash.

Add the chantrelles and a drizzle of olive oil.

Bake the pizza another 5 minutes until the cheese is hot and melted.

Slice and Serve immediately.