Description
A delicious and easy 5 Ingredient Pumpkin and Gouda Pizza featuring caramelized onions, creamy pumpkin puree, and melted gouda cheese on a crispy fresh pizza dough base. Perfect for a cozy fall meal or snack with a hint of sweetness and mild spice.
Ingredients
Scale
Base and Sauce
- 16 oz. fresh pizza dough, room temperature (or gluten free frozen pizza dough)
- 3/4 cup canned pumpkin puree
Vegetables
- 1 large (or 2 small-medium) yellow onion, peeled and sliced
- 3 to 4 garlic cloves, minced
Cheese and Seasonings
- 5 oz. freshly grated gouda cheese (about 1 1/4 cups)
- 2 Tbsp. extra-virgin olive oil
- 1/4 to 1/2 tsp. crushed red pepper flakes (optional)
- 1/2 tsp. kosher salt
- Optional: finely chopped fresh parsley for garnish
Instructions
- Caramelize Onions: Heat the olive oil in a large skillet over medium heat. Add sliced onions and cook, stirring occasionally, for 7 to 8 minutes until they soften.
- Slow Cook Onions: Reduce the heat to low and continue cooking the onions, stirring every few minutes to avoid sticking and uneven coloring, until they turn blonde, about 20 to 30 minutes.
- Add Garlic and Seasonings: During the last 5 minutes of cooking onions, stir in minced garlic, kosher salt, and crushed red pepper flakes if using. Allow the mixture to cook together gently to develop flavor.
- Preheat Oven and Prepare Pizza Base: Place a rack in the center-top position of the oven and preheat to 475°F. Place a pizza stone or baking sheet on the rack to heat. On a floured work surface, roll or stretch the dough to a 12 to 14 inch round. Transfer the dough onto a piece of parchment paper and pierce the dough a few times with a fork to prevent bubbling when baking.
- Assemble Pizza: Spread the pumpkin puree evenly over the dough, leaving about 1/2 inch border. Evenly scatter the caramelized onion and garlic mixture over the pumpkin. Top with freshly grated gouda cheese evenly over the pizza.
- Bake Pizza: Transfer the dough on parchment paper onto the preheated stone or baking sheet. Bake for about 12 minutes, or until the crust bottom is crisp and the cheese is melted and bubbly.
- Garnish and Serve: Remove from oven, garnish with finely chopped fresh parsley if desired, then slice into 8 pieces. Serve warm.
Notes
- To store leftover pizza, keep slices as airtight as possible using a resealable gallon-sized zip-top bag or by wrapping with plastic wrap followed by foil. Refrigerate for up to 4 days.
- To reheat, place 1 or 2 slices in a skillet over medium heat. Cover and reduce heat to medium-low. Slowly let pizza re-crisp while warming through.
- For melty cheese when reheating, add a few drops of water to the pan away from the pizza and cover to steam melt the cheese.
- You can substitute gluten free pizza dough to make this recipe gluten free.
- Adjust crushed red pepper flakes according to spice preference or omit for mild flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 520 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 3 g
- Protein: 11 g
- Cholesterol: 30 mg
