Description
This easy 5 Ingredient Pumpkin and Gouda Pizza features a crisp crust topped with sweet caramelized onions, creamy pumpkin puree, and melty gouda cheese. Perfect for fall, it’s a unique and savory pizza that’s simple to prepare and packed with flavor. Ideal for a weeknight dinner or as a show-stopping appetizer, this pizza brings together comforting, seasonal ingredients in a gourmet twist everyone will love.
Ingredients
Units
Scale
For the Pizza
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- 2 Tbsp. extra-virgin olive oil
- 1 large (or 2 small-medium) yellow onion, peeled and sliced
- 3 to 4 garlic cloves, minced
- 1/4 to 1/2 tsp. crushed red pepper flakes (optional)
- 1/2 tsp. kosher salt
- 16 oz. fresh pizza dough, room temperature (or gluten free frozen pizza dough)
- 3/4 cup canned pumpkin puree
- 5 oz. freshly grated gouda cheese (about 1 1/4 cups)
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For Garnish (Optional)
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- Finely chopped fresh parsley
Instructions
- Caramelize Onions: Heat olive oil in a large skillet over medium heat. Add the sliced onions and cook, stirring occasionally, for 7 to 8 minutes until they become soft. Lower the heat to low and continue to cook, stirring every few minutes to prevent sticking and uneven coloring, for an additional 20 to 30 minutes until the onions turn a blonde color. During the last 5 minutes, stir in the minced garlic, kosher salt, and red pepper flakes, if using.
- Prepare Oven & Pizza Dough: Place a rack in the center-top position of your oven and preheat it to 475°F. Place a pizza stone or baking sheet on the rack to preheat as well. On a floured work surface, place the pizza dough and sprinkle with more flour as needed, turning to coat. Stretch or roll the dough out to a 12 to 14 inch round. Transfer dough to a piece of parchment paper and pierce it several times with a fork to prevent bubbles during baking.
- Assemble Pizza: Evenly spread the pumpkin puree over the prepared dough, leaving about a 1/2-inch border around the edge. Scatter the caramelized onion and garlic mixture evenly over the pumpkin layer. Top evenly with the grated gouda cheese.
- Bake: Transfer the pizza (on the parchment paper) onto the preheated pizza stone or baking sheet. Bake for approximately 12 minutes, or until the crust bottom is crisped and the cheese is fully melted.
- Garnish & Serve: If desired, garnish the baked pizza with finely chopped fresh parsley. Slice the pizza into 8 pieces and serve hot.
Notes
- To store, keep pizza as airtight as possible to maintain freshness—use a gallon-size resealable bag or wrap in plastic wrap followed by foil. Refrigerate up to 4 days.
- For best results when reheating, use a skillet: Place 1–2 slices in a cast iron skillet over medium heat, cover, reduce heat to medium-low, and gently re-crisp the pizza as it warms. Add a few drops of water away from the pizza and re-cover to help steam-melt the cheese.
- You can use gluten-free pizza dough for a gluten-free version.
- The red pepper flakes are optional and can be omitted for less heat.
Nutrition
- Serving Size: 1/4 pizza (about 2 slices)
- Calories: 335
- Sugar: 5g
- Sodium: 640mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 25mg
