Introduction

This 5 Ingredient Pumpkin and Gouda Pizza offers a delicious twist on traditional pizza with a creamy pumpkin base and rich gouda cheese. It’s a simple yet elegant dish perfect for fall or any time you want something comforting and unique.

A round pizza sliced into eight pieces sits on a crumpled sheet of parchment paper on a white marbled surface. The pizza has a golden crust with a slightly puffy edge, a bright orange-red sauce layer spread evenly over the dough, topped with melted, light golden cheese that looks stretchy and gooey. Scattered thin strips of caramelized onions, some browned and slightly crisped, cover the cheese layer, along with small bits of green herbs sprinkled on top. Around the pizza, there are small white bowls containing chopped green herbs, crushed red chili flakes, and chunks of pale yellow cheese. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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)
Optional: finely chopped fresh parsley for garnish

Instructions

Step 1: Heat olive oil in a large skillet over medium heat. Add the sliced onions and cook, stirring occasionally, for 7 to 8 minutes until soft.
Step 2: Reduce heat to low and continue cooking the onions, stirring every few minutes to prevent sticking. Cook until onions are blonde-colored, about 20 to 30 minutes. During the last 5 minutes, stir in minced garlic, kosher salt, and crushed red pepper flakes if using.
Step 3: Place a rack in the center-top position of your oven and preheat to 475°F. Put a pizza stone or baking sheet on the rack to heat.
Step 4: On a floured work surface, sprinkle flour on the dough and roll or stretch it out to a 12 to 14-inch round. Transfer the dough to a piece of parchment paper and pierce it a few times with a fork to prevent bubbling.
Step 5: Spread the pumpkin puree evenly over the dough, leaving about a 1/2 inch border around the edges. Scatter the caramelized onion and garlic mixture over the pumpkin, then top evenly with grated gouda cheese.
Step 6: Carefully slide the dough on the parchment paper onto the preheated pizza stone or baking sheet. Bake for about 12 minutes, until the crust is crisp and the cheese is melted.
Step 7: If desired, garnish the finished pizza with fresh chopped parsley. Slice into 8 pieces and serve warm.

Tips & Variations

For a spicier kick, increase the crushed red pepper flakes or add a drizzle of hot honey after baking.
If you prefer a smokier flavor, use smoked gouda cheese instead of regular gouda.
Caramelizing onions slowly over low heat enhances their sweetness and adds depth to the pizza’s flavor.
Use gluten-free dough for a gluten-free option without sacrificing taste.

Storage

Store leftover pizza in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F for 5 to 7 minutes to keep the crust crisp. Avoid microwaving, as this may make the crust soggy.

How to Serve

A round pizza sliced into six pieces is placed on parchment paper over a white marbled surface. The pizza has a thick, golden-brown crust as the base. The first layer is a bright orange sauce spread evenly over the dough. On top of the sauce is a melted layer of light yellow cheese with some browned spots. Scattered across the cheese are caramelized thin onion strips, golden to dark brown in color, giving texture to the pizza. A small white bowl of finely chopped green herbs is placed near the pizza on the left side. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin pie filling instead of pumpkin puree?

It’s best to use plain canned pumpkin puree rather than pumpkin pie filling, which contains added sugars and spices that can alter the flavor of the pizza.

How can I make the crust extra crispy?

Preheating a pizza stone or baking sheet ensures even heat and a crispier crust. Also, pricking the dough with a fork prevents large bubbles from forming during baking.