Why You’ll Love This Recipe
I like how this pizza comes together with just a few ingredients yet tastes like something from a restaurant. The pumpkin adds a creamy, slightly sweet base that balances beautifully with the smoky, nutty gouda. The caramelized onions and garlic bring depth, and if I add a sprinkle of red pepper flakes, I get just the right amount of heat. It’s the perfect fall twist on pizza night.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
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
Directions
Caramelize Onions
I heat the olive oil in a large skillet over medium heat and add the sliced onions. I cook them, stirring occasionally, for about 7–8 minutes until soft.
Then, I reduce the heat to low and let the onions cook slowly, stirring every few minutes, until they turn a soft blonde color—this takes 20–30 minutes. During the last 5 minutes, I stir in the garlic, salt, and red pepper flakes if I want some heat.
Prepare Pizza
I place a rack in the center-top of the oven and preheat to 475°F with a pizza stone or baking sheet inside.
On a floured surface, I stretch the pizza dough into a 12–14 inch round and transfer it to parchment paper. I poke the dough a few times with a fork to prevent bubbling.
I spread the pumpkin puree evenly over the dough, leaving a small border around the edges. Then I scatter the caramelized onion and garlic mixture on top, followed by the gouda cheese.
I transfer the dough (with parchment) to the hot pizza stone or baking sheet and bake for about 12 minutes, until the crust is crisp and the cheese has melted.
If I like, I garnish with chopped parsley before slicing into 8 pieces.
Servings and Timing
This recipe makes about 4 servings (8 slices). It takes around 15 minutes to prep, 45 minutes to cook, and about 1 hour total.
Variations
Sometimes I swap gouda for smoked gouda or fontina for a different flavor. For more toppings, I add crispy pancetta, mushrooms, or arugula after baking. If I want a sweeter note, I drizzle honey over the pizza before serving.
Storage/Reheating
I store leftover slices in an airtight container or tightly wrapped in plastic and foil in the fridge for up to 4 days. To reheat, I warm slices in a skillet over medium heat, cover, and let the crust re-crisp while the cheese melts. Adding a few drops of water to the pan helps steam the cheese perfectly.
FAQs
Can I make this pizza with store-bought dough?
Yes, I often use store-bought fresh or frozen pizza dough to save time.
Can I use pumpkin pie filling instead of pumpkin puree?
No, pumpkin pie filling is sweetened and spiced, which doesn’t work for this savory recipe.
Can I make this recipe gluten-free?
Yes, I use gluten-free pizza dough as a substitute.
Can I caramelize the onions in advance?
Yes, I make them a day ahead and store them in the fridge until I’m ready to assemble the pizza.
What cheese works best besides gouda?
I like smoked gouda, mozzarella, or fontina as good substitutes.
Can I add meat to this pizza?
Yes, I sometimes add cooked bacon, sausage, or pancetta for extra protein.
How do I keep the crust from getting soggy?
I make sure the oven and pizza stone are fully preheated and avoid using too much pumpkin puree.
Can I make this pizza on a sheet pan instead of a stone?
Yes, a baking sheet works well if I don’t have a pizza stone.
Can I freeze the baked pizza?
Yes, I freeze slices in airtight bags for up to 2 months and reheat in the oven.
Can I add herbs for more flavor?
Yes, I like adding fresh thyme or sage to enhance the fall flavors.
Conclusion
This 5 ingredient pumpkin and gouda pizza is one of my favorite fall meals. I love how simple ingredients come together to create such a rich, flavorful dish. Whether I make it for a weeknight dinner or to impress guests, it always feels like a special seasonal treat.
