Introduction

This 5 Ingredient Pumpkin and Gouda Pizza combines creamy pumpkin puree with savory caramelized onions and melted gouda for a unique, comforting twist on traditional pizza. It’s easy to prepare and perfect for fall gatherings or a cozy night in.

A round pizza cut into seven slices rests on a sheet of light brown baking paper placed on a white marbled surface. The pizza crust is golden and slightly thick with a fluffy texture. On top, there is a layer of bright orange sauce spread evenly beneath melted cheese that is creamy light yellow with some browned spots. The final layer consists of caramelized onion slices that are golden brown with some darker charred edges, scattered across each slice. Small green herb pieces are sprinkled over the pizza for garnish. Nearby, there are small white bowls containing red pepper flakes, chopped green herbs, and chunks of 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 the 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.
Step 2: Reduce the heat to low and continue cooking the onions, stirring every few minutes to prevent burning, until they turn a blonde color, about 20 to 30 minutes. During the last 5 minutes, stir in the minced garlic, kosher salt, and red pepper flakes if using.
Step 3: Preheat your oven to 475°F and place a pizza stone or baking sheet on the center-top rack.
Step 4: On a floured surface, stretch or roll out the pizza dough into 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 avoid bubbling during baking.
Step 5: Spread the pumpkin puree evenly over the dough, leaving about a 1/2 inch border around the edges. Evenly scatter the caramelized onion and garlic mixture on top, then sprinkle with the grated gouda cheese.
Step 6: Transfer the pizza (with the parchment paper) onto the preheated stone or baking sheet. Bake for approximately 12 minutes, until the crust is crisp and the cheese has melted.
Step 7: Remove from the oven and, if desired, garnish with chopped fresh 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 before serving.
Swap gouda for mozzarella or fontina if you prefer a milder cheese flavor.
Use gluten-free pizza dough to make this recipe suitable for gluten-sensitive diets.
Caramelizing the onions slowly is key to building depth of flavor; don’t rush this step.
Roasted pumpkin chunks can be used instead of canned pumpkin puree for a chunkier texture.

Storage

Store leftover pizza in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or oven to keep the crust crisp, avoiding microwaving which can make it soggy.

How to Serve

A round pizza cut into seven slices rests on a piece of parchment paper over a white marbled surface. The crust is golden and puffed. The first layer is a bright orange sauce spread evenly across the dough. On top, there is melted white cheese with a slightly golden color. The top layer consists of thin, caramelized onion strips scattered all over, with small green herb pieces sprinkled lightly. Around the pizza, there are small bowls holding red pepper flakes, chopped green herbs, and chunks of yellow cheese. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

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

No, pumpkin pie filling contains added sugar and spices, which will alter the flavor and texture. Always use plain canned pumpkin puree for savory dishes like this pizza.

How do I prevent the pizza dough from getting soggy with the pumpkin puree?

Spreading the puree evenly and leaving a small border helps. Piercing the dough before baking and using a preheated pizza stone or baking sheet also promote a crisp crust.