Description
This Pumpkin and Gouda Pizza is a cozy, savory twist on homemade pizza, featuring creamy pumpkin puree, melted Gouda, sweet caramelized onions, garlic, and optional red pepper flakes. Baked on a crisp golden crust, it’s an easy vegetarian pizza that’s perfect for fall dinners, pizza night, or casual entertaining.
Ingredients
Scale
- 2 tablespoons extra-virgin olive oil
- 1 large yellow onion (or 2 small to medium onions), peeled and sliced
- 3 to 4 garlic cloves, minced
- ¼ to ½ teaspoon crushed red pepper flakes, optional
- ½ teaspoon kosher salt
- 16 ounces fresh pizza dough, at room temperature
- ¾ cup canned pumpkin puree
- 5 ounces Gouda cheese, freshly grated (about 1¼ cups)
- Finely chopped fresh parsley, optional, for garnish
Instructions
- Caramelize the onions: Heat the olive oil in a large skillet over medium heat. Add the sliced onions and cook for 7 to 8 minutes, stirring occasionally, until softened.
- Continue caramelizing: Reduce the heat to low. Cook the onions for another 20 to 30 minutes, stirring every few minutes, until soft and blonde-golden. During the final 5 minutes, stir in the garlic, kosher salt, and crushed red pepper flakes, if using.
- Preheat the oven: Position an oven rack in the center-top portion of the oven and preheat to 475°F. Place a pizza stone or baking sheet in the oven while it preheats.
- Shape the dough: Place the room-temperature pizza dough on a lightly floured work surface. Sprinkle lightly with flour and stretch or roll it into a 12- to 14-inch round.
- Prepare the crust: Transfer the dough to a piece of parchment paper. Pierce the dough several times with a fork to help prevent large bubbles while baking.
- Add the pumpkin: Spread the pumpkin puree evenly over the dough, leaving approximately a ½-inch border around the edge.
- Add the toppings: Scatter the caramelized onion and garlic mixture evenly over the pumpkin. Sprinkle the freshly grated Gouda evenly over the top.
- Bake: Carefully transfer the pizza, still on the parchment paper, to the preheated pizza stone or baking sheet. Bake for about 12 minutes, or until the cheese is melted and bubbly and the bottom of the crust is crisp and golden.
- Serve: Remove from the oven and let the pizza rest briefly. Garnish with chopped fresh parsley, if desired. Slice into 8 pieces and serve warm.
Notes
- Use 100% pure pumpkin puree, not pumpkin pie filling.
- Don’t rush the caramelized onions. Low, slow cooking develops their sweet, savory flavor.
- Bringing the pizza dough to room temperature makes it easier to stretch without snapping back.
- Freshly grated Gouda melts more smoothly than most packaged pre-shredded cheese.
- A preheated pizza stone or baking sheet helps create a crispier bottom crust.
- For a gluten-free version, substitute your preferred gluten-free pizza dough and follow its package instructions.
- Smoked Gouda can be substituted for regular Gouda for a deeper, smoky flavor.
- Store leftover pizza covered in the refrigerator for up to 3–4 days.
- For the crispiest leftovers, reheat the pizza in a skillet or a 375°F oven rather than the microwave.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 Slice
- Calories: 300 kcal
- Sugar: 4 g
- Sodium: 520 mg
- Fat: 13 g
- Saturated Fat: 5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 20 mg