2 tablespoons extra-virgin olive oil

1 large (or 2 small-medium) yellow onion, peeled and sliced

3–4 garlic cloves, minced

1/4–1/2 teaspoon crushed red pepper flakes (optional)

1/2 teaspoon kosher salt

16 ounces fresh pizza dough, room temperature (or gluten-free frozen dough)

3/4 cup canned pumpkin puree

5 ounces gouda cheese, freshly grated (about 1 1/4 cups)

Optional: finely chopped fresh parsley for garnish

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Heat olive oil in a skillet over medium heat. Add onions and cook, stirring occasionally, for 7–8 minutes until softened.
Reduce heat to low and continue cooking, stirring every few minutes, until onions caramelize to a soft blonde color, about 20–30 minutes. Stir in garlic, salt, and red pepper flakes during the last 5 minutes.
Preheat oven to 475°F (245°C) with a pizza stone or baking sheet inside.
On a floured surface, stretch pizza dough into a 12–14 inch round and transfer to parchment paper. Poke a few holes with a fork to prevent bubbling.
Spread pumpkin puree evenly over the dough, leaving a border around the edges. Top with caramelized onion mixture, then scatter grated gouda on top.
Transfer pizza (with parchment) to the hot stone or baking sheet. Bake about 12 minutes, until crust is crisp and cheese has melted.
Optional: Garnish with fresh parsley before slicing into 8 pieces.

Swap gouda for smoked gouda, fontina, or mozzarella for different flavors.

Add pancetta, mushrooms, or arugula for extra toppings.

A drizzle of honey adds a sweet finish.

Caramelize onions a day in advance to save time.

Store leftovers in the fridge for up to 4 days; reheat in a skillet for a crispy crust.