Type: Pizza
Prep Time: 15 min.
Cook Time: 35 min.
Ready in: 50 min.
Servings: 4

Our savory & aromatic Beemster Pumpkin Spice is perfect for sweet acorn squash and smoky-salty pancetta … and what better delivery method than pizza crust?!



  1. Preheat oven to 400°F. Slice acorn squash into half-moons (no need to peel!). Toss with olive oil and season with salt & pepper. Place on parchment-lined baking tray. Roast until golden and tender, about 15-20 minutes.

  2. While squash roasts, make the garlic white sauce (below).

  3. Turn oven up to 500°F. Dust pizza dough with flour. Roll or stretch dough into a 12”-13” circle.

  4. Spread garlic white sauce over dough. Top with Beemster, squash, pancetta, and sage leaves. Gently transfer to a pizza stone or onto the back of a baking tray. Bake 12-15 minutes or until golden brown.



  1. In a medium saucepan heat butter over low.

  2. Add garlic clove and sauté for 1 minute or until garlic becomes fragrant.

  3. Stir in flour. Cook 1-2 minutes.

  4. Slowly whisk in heavy cream. Simmer (being careful not to boil) for 5-7 minutes or until sauce becomes thick. Season well with salt and pepper.Preheat the oven to 400°F. Bring butter, milk and water to a boil in a medium saucepan. Reduce the heat to low and add the flour. Stir in the flour, using a wooden spoon, until the dough begins to dry out and pulls away from the sides of the saucepan, about 2 min.



  • 8-10 oz (300 g) prepared pizza dough

  • 1 small acorn squash, halved, seeds removed, cut into thick half-moon slices

  • 1 Tbsp olive oil

  • Garlic White Sauce (below)

  • 1 c Beemster Pumpkin Spice, shredded

  • 4 oz pancetta, cooked and diced

  • 4-5 sage leaves, roughly chopped

  • Salt and pepper to taste 


  • 1 Tbsp butter

  • 1 large garlic clove, minced

  • 1 tsp flour

  • ½ cup heavy cream

  • Salt and pepper to taste

Cheeses Mentioned