Yesterday, I cried.

I cried because, well.  If you want the technical terms, it’s because my seventh cranial nerve sent fibers to my lacrimal gland in the form of the greater petrosal nerve, which synapsed in the pterygopalatine ganglion, which is in the nose.

This is the explanation for why your nose runs when you cry.  The fibers get a little excited and just innervate everything everywhere in their near vicinity.  True story.


In layman’s terms.

I cried yesterday because at approximately 1 pm, I registered for the Boston Marathon.

I’m sure most of you who are not runners are like, “Eh, so what?  You enter in your contact info, fork over some money.  What’s the big deal?”

And normally, I would agree with you but the thing about the Boston Marathon is that the only way to enter it is to qualify. And to qualify, you need to be fast.

And last year.  Exactly one year ago yesterday.  I ran a marathon.  My first marathon.  In 3:35:11.

The thought of which still makes me cry.  Partly because it is, I think, one of the things (aside from this little corner of the blogosphere that I devote every ounce of my spare time to, of course) that I’m most proud of.  Partly because, after being injured, I am nowhere near that fast.  And partly because it has allowed me to do something that so few people get to do.  And that is to run the Boston Marathon.


Sorry for all this talk about running lately.  It’s just that when you realize you’ve spent fifteen hours in the past week standing in a room with approximately fifty dead bodies in it.

Paying $130 to run 26.2 miles and put your body through hell.  Feels kind of like winning the lottery.

At the least, it warrants a celebration.

Wait.  What’s that you said?  Did I just hear you call for a pizza party?

Mmm.  Yes.  Your limbic system (i.e. the part of the brain that stimulates both arousal and a pleasurable response to taste. Brodmann’s are 43 to be precise) knows where it’s at.

And yes, I am absolutely implying that sexual prowess is intrinsically linked to your ability to take pleasure in a bowl of ice cream.  Need help getting it up? Pull out the whipped cream.


Now, if you’re thinking that this was going to be my entry into PFB round 5.  And that in a quite pitiable way, I forged ahead and made it anyway.  Then, well.  You have way too much faith in my planning and organizational skills.

No, no, no.  This pizza was a whim.  Something that hit me when I made the mistake of walking down the cheese aisle at Whole Foods.  And managed to convince myself that brie was exactly what I was missing in my life.  I mean, really.  Who needs a man when you have a wheel of brie sitting in your fridge?

And that, my friends, is my new mantra.

Now, if you’ll please excuse me. I have approximately 600+ structures in the head and neck that I’ll need to be able to identify by tomorrow at 8AM.  And after that, I’ll be done with anatomy for the rest of my life.

Now that is a reason to celebrate.

Pumpkin Pizza Dough
1 tbsp yeast
3/4 cup warm water
1/3 cup brown sugar
2 tbsp unsalted butter
3/4 cup warm water
1 tbsp salt
6 cups bread flour
1 1/2 cups pumpkin puree

2 apples (I would use Granny Smith)
4 oz brie
2 links spicy sausage

1. In a small bowl, mix together the yeast, 3/4 cup water, and the brown sugar.  Let sit for about five minutes or until it starts foaming.  If this never happens, then the yeast are probably dead and, yeah.  You should buy new yeast.

2. While the yeast is proofing, in a small saucepan, combine butter, salt, and 3/4 cup water.  Heat until the butter melts.  Let it cool until you can stick your finger in it without getting burned. Pour this into the yeast mixture.  Pour all of this into the bowl of a stand mixer.

3. Measure out 6 cups bread flour.  Mix the pumpkin puree into the stand mixer.  Mix in the bread flour.  Using the bread hook attachment, mix the dough on speed 2 for 10 minutes.  Add enough flour so that after a minute of mixing, the dough sticks more to the hook than to the sides of the bowl.  The dough should be a little sticky but not TOO wet.

4. Cover the bowl of the stand mixer with a damp paper towel and allow the dough to rise until doubled, about one hour.

5. Preheat oven to 500.

6. After the dough has risen risen, cut off half of it.  Sprinkle the half with flour and mold it into a ball.  Place on a clean surface that’s covered in flour and roll out to a desired thickness.  Place on a pizza pan.

7. Cut apples into thin slices.  Layer onto pizza.

8. Remove sausage from it’s casing.  Cook in a small saucepan, crumbling it up using a spatula, until it is crisp and browned.  Sprinkle over the apple layer.

9.  Cut chunks off of your hunk of brie and layer them onto the pizza.

10. Put in the oven and cook for 10-15 minutes or until bottom of dough is starting to get brown.

This has been yeastspotted!  And is being submitted to this week’s Hearth N Soul bloghop!

Please submit your entries to Regional Recipes: GERMANY by October 31st!


You are reading this post on Eats Well With Others at https://joanne-eatswellwithothers.com. Excerpts and links may be used, provided that full and clear credit is given to the author and or owner of Eats Well With Others. All rights reserved by Joanne Bruno.
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116 Responses to Apple, Sausage, and Brie Pizza on a Pumpkin Pizza Dough Crust

  1. girlichef says:

    YUM! I’m thinkin’ it’s a pizza kinda day…Mine for lunch…yours for dessert. Sounds awesome…love anything brie! glad you shared it w/ the hearth and soul hop, too. 😀

  2. First of all, CONGRATS on registering for the Boston Marathon! I’m so happy to hear this… because it means you’ll also be up in Boston!!! 🙂

    Also, this pizza looks incredible. I’m definitely going to take my pizza stone out to make this (sans sausage) 😉

  3. Nelly says:

    CONGRATULATIONS! I’m still not much of a road-racing runner but I knew exactly what that meant 🙂 Someday I’ll be there with ya!

  4. Shannon says:

    My mouth waters every time I think about your pumpkin pizza dough… I’m so scared to make my own. Maybe this weekend… maybe.

  5. janet says:

    You make pizza look gorgeous, Joanne! I love the combination of flavours.

    Congrats on the Boston marathon registration and (almost) being done anatomy.. sadly, you will need to review it come your surgery rotations.. and path if you ever decide to go that route as well. 😉

  6. Congrats on the marathon registration and anatomy almost being finished! That, by far, was my LEAST favorite subject… and I had to take a lot of organic chemistry, so that tells you my true feelings! I think the pizza sounds great, and you’re right– why do we need a man when a wheel of brie is sitting right in front of you? I have a great recipe for baked brie that I will post closer to the holidays. YUM!

  7. Tasha says:

    Between this pizza and the curry one from last week, I absolutely have to try pumpkin pizza dough! How awesome that this version has brie on it. And I love your new mantra, too 🙂

  8. Dawn says:

    This looks like the perfect celebration for registering for the boston marathon!!!! I used to live in Milford and we could ride our bikes to Hopkington to watch the start of the race. Also, you inspired me to run at lunch yesterday. I was very proud of myself.

  9. Joanna says:

    Having no idea the trials you’ve dealt with this semester (thanks to the fact that I would have upchucked my way through 1 anatomy class and dropped it), I still can appreciate how amazing it must feel to be done! Congrats to you 🙂 I’d send over some apple squares to help you celebrate, but I’m turning into one of those people who hates driving over the bridge.

  10. The Mom Chef says:

    I adore your use of medical trivia in your blogs. I always wondered why I end up looking like WC Fields when I cry. Meg Ryan can do it so beautifully. Your pizza is fantastic. I love the combinations you put together.

    Good luck on the marathon!

  11. ?? says:

    ????????? ??????????????
    ????????? http://v707.ugo.com.tw/
    ???????? ??????

  12. I agree, who needs a man when you have brie and pizza in your life.

  13. Faith says:

    I would take a wheel of cheese over my hubby any day, lol! Great combo of flavors on the pizza. Congrats on the marathon and on being (almost) done with anatomy!

  14. Kim says:

    This is the perfect pizza for fall! I love that you combined so many great flavors together – it’s perfect.

    Congrats on registering for the Boston Marathon. I’m sure that you’ll do great! Sounds like you’ll be all done with anatomy too. That alone is definitely worth a pizza party.

  15. Amy says:

    The Boston Marathon. I’d cry too – for registering, for spending the money, for the training ahead of you. And for when you cross the finish line. Exciting!!

    And there’s that pumpkin dough again…in my face. Taunting. Luckily, I do not need to run a marathon or take anatomy classes as a prerequisite for making my own batch, right?

  16. Mo Diva says:

    congrats on your marathon sweetie! i know you will kick ass!

    I think this combo of apples sausage and cheese is a winning one! I love brie. and camembert. and cheddar, and gouda… omg i love cheese. AS a matter of fact i was home last night sitting thinking: i could really go for a slice of cheese. did i have any though? Noooooo. So i ate an apple with pb- not the same thing. You have the right idea! keep thta brie in your fridge for when cheese cravings strike lol

  17. Congratulations on registering, Joanne! The son of a good friend of ours who is going to school in Boston has run the race for the last several years. He’s going to grad school at MIT. Hmmmm…..:)

    Beautiful pizza and it sounds delicious! I love all of those flavors.

  18. wow! youre running the marathon? awesome!
    and this pizza is making me very hungry! apples and sausage sounds so good. thank you for sharing this and for stopping by my website. you are so sweet. oh, can i use gouda instead of brie? do you think it would work?

  19. Luigi says:

    Marathon, isn’t that 26 miles. I would need sectioning and taking away by men in white coats, if I had just signed for a marathon.
    Not even sure I could drive that far, without a break. 🙂

    Lovely looking pizza, really interesting combination, will have to add to “to try” list.

  20. Jeanne says:

    Congratulations on Boston! I grew up along the marathon route so it’s always been a big event for me (though I would never be able to run in it). I’m so excited for you! Oh, and this pizza looks amazing.

  21. Hannah says:

    That whole pizza sounds crazy-good, but I’m especially lusting after that pumpkin crust. What a concept! I’ll have to make that before autumn is out, to be sure.

  22. elra says:

    I am so tempted by your pumpkin pizza dough. This is good idea !

  23. Did I read that right…. pumpkin pizza dough?? You are truly a genius… and not because you’re able to memorize all those nerves. This sounds fabulous!

  24. Marcia says:

    Yay! I remember when you qualified for Boston. I was so proud :). I’m on the injured list, so no more half marathons for me for awhile.

    Good luck with your training! I have a local friend who was training for her first marathon and came down with plantar f…. (I’m not trying to spell that) in her food 6 weeks before. Bummer.

  25. Alisa says:

    Congratulations Joanne! I’m not a runner, but I still think that is an amazing accomplishment.

  26. Catherine says:

    This pizza looks wonderful! I am very happy for you! Congratulations dear and good luck!
    Hugs & Blessings~

  27. Monet says:

    I actually ate a similar pizza when I went to Boston last year…and it was amazing (to say the very least!) I’m saving this recipe to make as soon as things settle down around here. I love the thought of apples, brie and pumpkin mingling together in a warm pizza. Thank you for sharing…and congrats on registering for the marathon.

  28. Pizza topping is to die for..apple n sausage…lovely combo. I love the way you explained the tear glands-nose nerves theory…LOL…and before I forget…pumpkin dough…OOooo

  29. Kris says:

    What an inspired recipe… and I still need to get you your earrings? If you are crazed I can totally send them. Not sure about you, but I’ve been working like a mad woman these days.

  30. Oh Joanne . . . oh Joanne. You don’t know what this recipe is doing to me. I LIVE for brie.
    Congrats on the marathon running. It sounds like hell to me, so I admire the fact that you’ve done and are doing it again even more.

  31. Very innovative, it looks so beautiful

  32. Beth says:

    Studying medicine, running in the Boston Marathon, writing a gorgeous blog … is there anything you can’t do???

  33. RamblingTart says:

    HOORAY! HOORAY! So thrilled for you qualifying, my friend. 🙂 I’ll have you know that yesterday you inspired me, and I started running. Just a short run, maybe 1/2 a mile, but it’s a start. 🙂 LOVE this ingenious pizza!!! Just love it! 🙂

  34. Victoria K. says:

    Congrats, Joanne! As a former Boston University student, I spent many “Marathon Mondays” drinking in the middle of the day, and of course cheering on runners! Good luck!! Also, your pizza as usual looks awesome. Brie has a place in my heart as well, since men seem to be lacking, lol.

  35. Stella says:

    This comment has been removed by the author.

  36. Stella says:

    Hey Joanne, you’re going to run the Boston Marathon? Will that be okay for your injury ‘down there’ (smile)?! I hope so…
    Oh, and this pizza is amazing looking. Really. I’ve seen a few nice ones today so far, but this one really takes the cake! Or the the pizza pie (hardy har)…
    Okay, I’ll stop being a dork now;)

  37. What a pretty pizza! Looks fancy but YUMMY! I like!

  38. Katerina says:

    I wish to you to not only do the same time as last year but run faster and bit your personal record. But seriously you have to cut back a little bit on pizzas. This thing is so good but it is loaded with calories. Stay fit my friend.

  39. Barbara says:

    My daughter went to school there and watched the marathon every year. She says there’s a wall that’s a killer. (Have no idea at which point) Anyway, good for you Joanne! I’m rootin for ya!

    Also loving this pizza. What could be better than brie, apple and sausage on a pizza?? Or brie on anything, for that matter.

  40. Oh man, the Boston marathon is a big boy in the world of marathons, huh? I’ve watched it, avoided it, lived on the same street as it but I doubt I will ever run in it. Do you need to raise a bunch of money too? Big congrats! Huge achievement just getting there 🙂

  41. I like the way you think! Who needs men when you have brie 🙂

  42. Simply Life says:

    WOW! You are FAST! I’ve run a couple marathons and cry just because I’m done – but if I got that time I don’t know what I’d do! Congrats!

  43. Delicious pizza..innovative ! Congrats !

  44. Congrats on that milestone! Just signing up is very emotional I’m sure!

    What can I say about this pizza? Honestly there are once again…no words…maybe 3… want some now!

  45. Pam says:

    Yeah for you! I am so excited for you and I am also excited about this pizza? Could it get any tastier?

  46. Megan says:

    Wow, even just thinking about running a marathon makes me break into a sweat and leaves me with calf cramps. Serious props to you for both the sign up and the ability to run like a pro! Your pizza sounds delicious too, I might need to add drooling to the list of bodily reactions to this post. 😉

  47. Wow, I love this pizza! Great combo of flavours.
    I am a gal who likes a wheel of brie *and* a man. But quite often forget to have a wheel of brie. I must remedy that!
    Great that you are back in the swing of running again. You are amazing!

  48. Paul says:

    Pumpkin crust pizza? That’s epic!

  49. This is a really intriguing combination of flavours – and the pumpkin crust is just amazing. Well done for signing up for the Boston marathon by the way! I’m still stuck at 5km so I have tremendous admiration for anyone who can consider running 26 miles 🙂 Best wishes!

  50. Shanon says:

    love the idea of pumpkin pizza!!!

  51. I love this blog, not just for the food, not just for the spirit, not just for the pics… but for all the handy medical tidbits I pick up on a regular basis. I feel smarter when I visit here! Thanks! – Gary

  52. naomi says:

    Joanne, I am cheering you! Damn girl, you are one busy person.

    The pizza looks great. Good luck on your exam tomorrow.

  53. Julie says:

    Congratultions on entering the Boston Marathon!!

    This pizza looks soooooo delicous. So creative, I love the idea of a pumpkin crust!

  54. Ben says:

    I made pumpkin pizza dough once and it was SO delicious! This version looks even better. BTW, even if you come to Mexico when the mole fair is not on, you can still go to that little town and all the expositors have restaurants and booths at the local market so you won’t miss the delicious moles.

  55. Rachel says:

    mmmm, this pizza, minus the sausage, would be pizza heaven for me! I sort of discovered brie recently and now I’m hooked.

  56. Jess says:

    Good luck with your 600+ head/neck structures! I’ve only done one general anatomy course so we definitely didn’t go into that much detail. Even when I was sectioning brains, I pretty much just needed to know general areas that were directly relevant to what I was researchin, e.g. striatum, nucleus accumbens (the part that allows for a pleasurable response to stimuli, which the limbic system interacts with as you said! Thank you, dopamine!), ventral tegmental area… then I could ignore pretty much everything else. And I don’t think I’ve ever known the Brodmann’s numbers for anything – most neuroscientists probably don’t! Just the ones who are particularly into the cellular side of things, I guess.

    This pizza is stunning. Honestly. Why have I not put apple on a pizza before? WHYYYYY.

  57. Raina says:

    You are amazing. I cannot believe how many things you can juggle at once:) Congrats on the Boston Marathon…wow…that is impressive! Your pizza is very impressive too…looks wonderful!

  58. Little Inbox says:

    Apple on pizza, hmm…interesting.

  59. The Mom Chef says:

    There’s an award for you on my blog. Please visit when you can. I think you’re an incredible writer, cook and photographer.

  60. Cara says:

    Congrats to you!!! I truly hope we can get together while you’re here – can I treat you to a pasta party? I can’t wait to cheer you on!

    And ps why does it seem like we share a brain sometimes? I am planning on a apple pizza(-like thing) this week too.

  61. jen cheung says:

    very interesting! you guys are coming up with some neat ideas! thats for sure 🙂

    Have a great day!
    jen @ http://www.passion4food.ca

  62. Apples, Brie and sausage on your pumpkin crust? Wonderful! Brie is my absolute favorite. 🙂 I admire you for signing up for the marathon- You go, girl!

  63. Friend, you are so impressive in your running and cooking skills! If only I were half the runner and cooker you were.. I’d be skinnier and possibly fatter.. so then I’d probably be the same size I am now but I think I’d feel much better about it.

    This pizza looks gorgeous! I love all the flavors of it. It’s fall, rustic, and a little bourgeie (do you use that term? – short for bourgeoisie?) and I love it.

    ps Will I ever see you again? I’m attempting to make Momofuku pork belly buns for Boy tomorrow.. I tried the dough out today and it did NOT go well.. TWICE. Boo.

  64. Elizabeth says:

    Anyone who openly encourages the co-mingling of pumpkin pizza dough and brie and apples . . . is going to shine at the Boston Marathon. Brava!

  65. Ameena says:

    How do you tackle not just the Boston Marathon but an Anatomy exam AND a pizza? I can barely handle the walk to the kitchen right now.

    I am about to brighten your day Joanne…hopefully…I’m going to be visiting NYC from Nov. 21-26…are we going to hang out or what? 🙂

  66. What a woman! A marathon runner, medical student…and pizza maker extraordinaire. I’ve never thought of using pumpkin for a pizza. Where did you get that idea? Never mind. It’s brilliant.

  67. Vivienne says:

    hahaha *only* 26.2 miles? 😉 no wonder you cried hehe. I’m proud of you! It’s all gonna be worth it once you’re on the other side!

    good luck with anatomy! 🙂 (or hope it went well!)

  68. Sanjeeta kk says:

    Very crispy and lovely pizza.

  69. Lea Ann says:

    This pizza looks absolutely wonderful! What a great combo of flavors. Congrats on the registration.

  70. Johanna GGG says:

    oh too many dead bodies for me

    I prefer to think about pizza dough and why yours looks white on the outside but oozing pumpkin on the inside – I must try and make this if that is possible without a kitchen aid

  71. Acacia says:

    This looks amazing! So inventive!

  72. Brie has a therapeutic effect for many things and melted brie is nearly aphrodisiac I would say!
    Congrats for the marathon and good luck 🙂

  73. Hey, congrats on qualifying for the marathon. That is quite an achievement especially with your injury!

    This pizza sounds fantastic. What a great idea of incorporating pumpkin puree int he pizza dough. I also like the apples, sausage, and brie toppings.

  74. apple is my biggest enemy when not cooked, but when baked…sudden love! 😀

  75. Reeni says:

    Congratulations on signing up for the marathon! I laughed and cried my way through your recap of the last one – it seems like it’s as much an emotional journey as it is physical. Brie on pizza is heaven! Love the combo of flavors and textures you used. Yay(!) for anatomy being over!

  76. Nirmala says:

    Joanne, congrats on making it to the Boston marathon! I’m glad to see you’re on a lighter load — you took out the other half of your pizza dough from the freezer! Good. The crab tater tots look amazing. And good luck with your exam.

  77. Lori says:

    Where (how) do you come up with these incredible recipe ideas! I love each and every one of them. Seriously! You’re amazing. Looks delish!

    Ok, running: CONGRATULATIONS!!!!!!!!!!!!!
    OMG! You qualified and you did it well! Damn, you ARE fast! I’m so proud of you! And yes, that is a HUGE accomplishment! (I ran a full marathon last year- and yes, it hurts like hell but feels amazing at the same time.)
    You definitely earned that pizza! 😉

  78. Julie says:

    gahhh i wish my nose was running right now for tears of joy for you and not just because i’m freezing! SO EXCITED FOR YOU!!!!!!!!!!!!! i know how pumped you are for this and who cares how fast you will run it because just doing it is amazing!!!!

  79. Congratulations on the marathon registration! That’s exciting news! This pizza looks great, perfect for a celebration!

  80. Beth says:

    Signing up for Boston means… you qualified!!! CONGRATS! That’s so so amazing and you definitely deserve to celebrate. This pizza looks like autumn-in-my-mouth and ridiculously delicious! Must make soon..

  81. Deborah says:

    Good luck with the marathon! What an amazing adventure.

    And this pizza looks absolutely amazing. I wish I made things like this just on a whim!

  82. Huge hugs jo jo! My brother in law ran the boston marathon and he has slight CP. He also ran the NYC marathon. I think it is a testament to the power of perseverance that makes you crazy SOB’s run! My cousin lives in the city and she runs the NYC marathon and is in a great runners club. I should hook you two up!

    There is nothing better in this world in my thinking at the present time and during the present season, than warm brie with fruit! Your pizza looks divine and I would love a bite!

    Again, more hugs cause you have to memories all those names for the medulla oblongota and the ventricles of the brain. did i ever tell you i have a third large ventricle and they say that’s what makes me psychic? LOL we can talk about it over a coffee some day! Thanks so much for sharing on the hearth and soul hop this week. [email protected]

  83. Kristen says:

    You may just be the only entrant in the Boston marathon that has a cheering section all over the world.

    The pizza sounds amazing. I don’t think I’d share a single slice.

  84. Eliana says:

    You are my hero girl! Congrats on registering for Boston. Youa re seriously the most hardcore chick I know.

    And not to get too TMI on ya, but brie satifies me in ways no man ever will 😉

  85. theUngourmet says:

    Whew. I’m so happy that I can see your scrumptious pizza photos today. I hopped over last night and couldn’t see a gosh darn one. Pumpkin in pizza dough sounds like a brilliant idea to me.

    Congratulations on entering the marathon. I admire your devotion. 🙂

  86. tigerfish says:

    I am amazed by your creativity in the pumpkin pizza dough and the toppings. Congrats on entering the marathon. Go Go girl!

  87. pajamachef says:

    ummm wow. i have no words. boston & pumpkin pizza dough? all the same day? WOW! congrats, girl! i’m so happy for you!

  88. this sounds delightfully interesting! i’m definitely putting this on my “to try ASAP” list.


    xo Alison

  89. oh wow what a killer pizza and didn’t know you pay that much to be in a marathon super proud of u

  90. This may be the most amazing use of pumpkin ever. Well, except for the whole pie thing. and – congrats!


  91. Lori says:

    Oh my gosh, that is huge!!! I am so thrilled for you! Boston? Awesome! You have to be on cloud nine especially after your recovery. I’ll be here cheering you on.

    On another note, I can’t wait to try this crust!

  92. Natalie says:

    i want this. right now. and i’m not even hungry!!!!!

  93. Bridgett says:

    Wow, a marathon…that is incredible. Kudos to you, my friend. I would be so happy to try a slice of this pizza. What a unique and delicious recipe.

  94. this pizza looks so yummy whith apples and bree, I love this.
    thanks also by stopping by my blog
    have a nice day
    bises from France

  95. Debinhawaii says:

    This pizza just screams fall–and looks so delicious too. Congrats on the marathon–you never fail to impress! 😉

  96. Foodjunkie says:

    He he indeed “who needs a man when you have a wheel of brie sitting in your fridge?”. Running a marathon must be a spiritual experience. We are all so proud of you.

  97. Debbie says:

    Good luck with the marathon!!!! You can do it! Love the pizza…once again you are sooo creative!

  98. i LOVE all the pumpkin and pizza happenning here but more than that , i love whats happening in ur life, the best!!
    The Boston marathon sounds awesome….very CONGRATS gurl…u make it big….
    From the day u posted the last pizza ,i have serious cravings and the only way is to bake it home!!
    And u make it sounddd so so easy too!!

  99. Jennie says:

    Now THIS is my kinda’ pizza!! I love the flavours you have going on! Good luck on the marathon!!

  100. Congrats on registering! You are a good one because neither one of us can run a marathon. 🙂 Love this pizza! It would be just the thing to eat post-marathon.

  101. grace says:

    $130? dang! they must rake in so much money each year. good for you–you’ve got my admiration!
    swell pizza, to be sure. incorporating pumpkin into the dough is brilliant!

  102. Shannon says:

    I am SO excited for you, and glad that you were able to register this year!! i know how much time you have taken off and how hard you’ll work to get back! it’ll be fun to cheer you on 🙂

  103. Congrats on registering – that’s awesome! My goal next year is to do a half-marathon, and I think it’s a totally doable goal. Now the melted brie? Yum…

  104. Nutmeg Nanny says:

    Mmmmmm pizza 🙂 I think this looks great! I hope that 8am exam went well 🙂

  105. Wow congrats. Especially my health as it is now, I wonder if I could ever be in the shape necessary to run a marathon. Now a pizza party is agreat way to celebrate. Delightful flavors!

  106. Karen says:

    I just love all the flavors here – I bet it smelled *and* tasted fantastic!

  107. Kelsey says:

    Joanne, seriously! i could eat this with my eyes just as quickly with my mouth hehe <3

  108. Katy says:

    Oh. My. Gosh. I was just about to leave you a comment about J-Date (which, yes, I know a lot of non-Jewish people who’ve tried it!) but then I scrolled down a little further and saw THIS! OMG. Beautiful photos, and this looks INCREDIBLE!

  109. Jaclyn says:

    I’ve never thought of putting pumpkin on a pizza… brilliant! I bet goat cheese would be excellent too!

  110. Mmm, what a fantastic sounding pizza! Delicious 🙂

  111. Kerstin says:

    Yay, how exciting!!! I will definitely come and cheer 🙂 And I love that pumpkin crust -yum!

  112. Oh wow! Not only does your pizza crust have pumpkin in it but there is apple on the pizza, anything with apple is sure to get me excited 🙂 Will def. try a veggie version of this soon! Thanks for dropping in over at Veggie num num!!

  113. Yosha says:

    I am catching up after a long time (or seems like it anyway!) and obiviously have missed some great goodies!

    This just looks/sounds so good! Have you tried pizza with basil pesto, pear, brie and caramalized onion?! I can’t put into words how good it is. Now this look like a excellent autumn option!

  114. Wow Johanna, as with many of the other things you post about, I’m completely in love with this creation of yours! I didn’t even know pumpkin pizza dough existed. And I love the toppings you chose. And that is so awesome and amazing that you will be doing the Boston Marathon!! Good for you. 🙂

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