Description
This 5 Ingredient Pumpkin Gouda Pizza brings together creamy pumpkin, melty gouda, sweet caramelized onions, and garlic for a cozy fall pizza that tastes far more special than the effort it takes. It makes a beautiful vegetarian dinner and reheats well for leftovers the next day.
Ingredients
- 2 Tbsp extra-virgin olive oil
- 1 large yellow onion, or 2 small to medium onions, peeled and thinly 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, at 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
- Finely chopped fresh parsley, optional, for garnish
Instructions
- Cook the onions until soft.
Warm the olive oil in a large skillet over medium heat. Add the sliced onions and cook them for 7 to 8 minutes, stirring now and then, until they soften and start to lose their raw bite. - Slowly caramelize the onions.
Lower the heat to low. Keep cooking the onions, stirring every few minutes so they do not stick or brown too quickly in one spot. Let them continue until they turn a light blonde color, which usually takes 20 to 30 minutes. This part takes patience, but the flavor payoff is worth every minute. - Add the garlic and seasonings.
During the last 5 minutes of cooking, stir in the minced garlic, kosher salt, and crushed red pepper flakes if you want a little heat. Cook just long enough for the garlic to soften and perfume the onions. - Heat the oven.
Move an oven rack to the center-top position and preheat the oven to 475°F. Place a pizza stone or a sturdy baking sheet on the rack while the oven heats so it becomes hot before the pizza goes in. - Shape the dough.
Dust a clean work surface with flour and place the dough on top. Sprinkle a little flour over the dough as well, then turn it so the outside gets lightly coated. Stretch or roll it into a 12- to 14-inch round, depending on the thickness you want. - Transfer the dough to parchment.
Move the shaped dough onto a sheet of parchment paper. Use a fork to prick the dough several times across the surface. This helps keep large air bubbles from forming while the pizza bakes. - Add the pumpkin layer.
Spread the pumpkin puree evenly over the dough, leaving about 1/2 inch around the edge untouched. Keep the layer thin and even so the crust stays crisp. - Top with onions and cheese.
Spoon the caramelized onion and garlic mixture over the pumpkin layer and spread it evenly across the pizza. Finish by sprinkling the gouda over the top so the whole pizza gets a generous, even layer of cheese. - Bake the pizza.
Slide the parchment with the pizza onto the hot stone or baking sheet. Bake for about 12 minutes, or until the crust looks crisp on the bottom and the cheese has melted fully. - Finish and serve.
Add chopped parsley on top if you like a fresh garnish. Slice the pizza into 8 pieces and serve it hot.
Notes
To Store:
Keep leftover pizza as airtight as possible so it stays fresh. Place the slices in a gallon-size resealable zip-top bag, or wrap them in plastic wrap and then foil. Refrigerate for up to 4 days.
To Reheat:
The best way to bring this pizza back to life is in a skillet. Place 1 or 2 slices in a skillet, ideally cast iron, over medium heat. Cover the pan, lower the heat to medium-low, and let the pizza warm while the crust re-crisps.
For extra melty cheese, add a few drops of water to the pan away from the pizza, then cover again so the steam softens the top without making the crust soggy.
Nutrition
- Serving Size: 2 slices
- Calories: 395kcal
- Sugar: 5g
- Sodium: 880mg
- Fat: 17g
- Saturated Fat: 4g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 14g