Description
This 5 Ingredient Pumpkin and Gouda Pizza is a cozy fall pizza topped with creamy pumpkin puree, caramelized onions, garlic, and gooey freshly grated Gouda cheese. With a crisp crust and loads of savory aromatics, this easy homemade pizza is a delicious alternative to takeout.
Ingredients
- 2 Tbsp. extra-virgin olive oil
- 1 large or 2 small-medium yellow onions, 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
- Fresh parsley, finely chopped, optional for garnish
Instructions
- Caramelize the onions: Heat the olive oil in a large skillet over medium heat. Add the onions and cook, stirring occasionally, for 7 to 8 minutes, until softened.
- Reduce the heat to low and continue cooking the onions, stirring every few minutes to prevent sticking and excessive browning, until blonde-colored, about 20 to 30 minutes.
- During the final 5 minutes of cooking, stir in the garlic, kosher salt, and crushed red pepper flakes, if using.
- Prepare the pizza: Position a rack in the center-top of the oven and preheat to 475°F. Place a pizza stone or baking sheet on the rack while the oven preheats.
- Place the pizza dough on a flour-coated work surface. Sprinkle with additional flour and turn the dough to coat. Stretch or roll it 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 help prevent the dough from bubbling during baking.
- Spread the pumpkin puree evenly over the dough, leaving about a 1/2-inch border. Scatter the caramelized onion and garlic mixture evenly over the pumpkin, then top with the grated Gouda cheese.
- Carefully place the dough, still on the parchment paper, onto the preheated pizza stone or baking sheet. Bake for about 12 minutes, or until the crust is crisp on the bottom and the cheese is melted.
- If desired, garnish with freshly chopped parsley. Slice into 8 pieces and serve.
Notes
- Store leftover pizza as airtight as possible. Place slices in a gallon-size resealable bag, or wrap them in plastic wrap followed by foil. Refrigerate for up to 4 days.
- To reheat, place 1 or 2 slices in a skillet, preferably cast iron, over medium heat. Cover, reduce the heat to medium-low, and let the pizza slowly re-crisp while warming through.
- For a steam-melted cheese topping, add a few drops of water to the skillet away from the pizza, then cover.
- Caramelizing the onions slowly over low heat helps develop their sweet, rich flavor.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Pizza, Main Course
- Method: Bake
- Cuisine: American