Description
This 5 Ingredient Pumpkin and Gouda Pizza recipe combines the rich flavors of caramelized onions, creamy pumpkin puree, and smoky gouda cheese on a crisp pizza crust. It’s a unique and delicious twist perfect for fall or anytime you want a comforting, savory pizza with a touch of sweetness.
Ingredients
Scale
For the Onion and Garlic Mixture
- 2 Tbsp. extra-virgin olive oil
- 1 large 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
For the Pizza
- 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)
- Optional: finely chopped fresh parsley for garnish
Instructions
- Caramelize Onions: Heat olive oil in a large skillet over medium heat. Add sliced onions and cook, stirring occasionally, for 7 to 8 minutes until they begin to soften.
- Continue Cooking Onions: Reduce heat to low and continue cooking onions, stirring every few minutes to prevent sticking and uneven coloring. Cook for 20 to 30 minutes until onions turn a blonde color, indicating caramelization.
- Add Garlic and Seasoning: In the last 5 minutes of cooking, stir in minced garlic, kosher salt, and crushed red pepper flakes if using. Mix well and remove from heat.
- Prepare Oven and Dough: Place a rack in the center-top position of the oven and preheat to 475°F. Position a pizza stone or baking sheet on the rack to heat. On a floured surface, sprinkle flour on the dough and roll or stretch into a 12 to 14 inch round. Transfer the dough to a piece of parchment paper and pierce the dough a few times with a fork to prevent bubbles during baking.
- Assemble Pizza: Evenly spread the pumpkin puree over the dough while leaving about a 1/2 inch border around the edges. Distribute the caramelized onion and garlic mixture evenly over the pumpkin layer. Top with freshly grated gouda cheese evenly.
- Bake Pizza: Carefully place the dough with parchment paper onto the preheated pizza stone or baking sheet. Bake for about 12 minutes, or until the bottom crust is crisp and the cheese is melted and bubbly.
- Garnish and Serve: Remove pizza from oven, garnish with chopped fresh parsley if desired. Slice into 8 pieces and serve warm.
Notes
- To Store: Store leftover pizza slices in an airtight container or gallon-size resealable plastic bag. To keep pizza freshest, wrap slices with plastic wrap followed by foil. Refrigerate for up to 4 days.
- To Reheat: Reheat pizza slices in a skillet over medium heat for best results. Place 1 or 2 slices in a skillet (cast iron preferred), cover, reduce heat to medium-low, and warm slowly until crust crisps. Adding a few drops of water to the pan away from the pizza and covering helps melt the cheese with steam.
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 450 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 3 g
- Protein: 11 g
- Cholesterol: 25 mg
