Introduction

This 5 Ingredient Pumpkin and Gouda Pizza is a delightful fall-inspired dish that combines the sweetness of pumpkin with the smoky richness of gouda cheese. Perfect for a cozy night in, it’s simple to make yet full of flavor.

A round pizza cut into seven slices, placed on parchment paper over a white marbled surface. The pizza has a golden-brown crust that is thick and soft at the edges. The first layer is a bright orange sauce spread unevenly, topped by a melted light yellow cheese layer that looks gooey and bubbly. On top, there are thin, caramelized onion slices that are golden to dark brown with a slight crisp. Small green herb bits are scattered lightly across the pizza, adding a fresh touch. Nearby, there are small white bowls with red chili flakes and chopped green herbs. 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 olive oil in a large skillet over medium heat. Add sliced onions and cook, stirring occasionally, for 7 to 8 minutes until soft. Reduce heat to low and continue cooking, stirring every few minutes to avoid burning, until onions are blonde and caramelized, about 20 to 30 minutes. During the last 5 minutes, stir in minced garlic, salt, and red pepper flakes if using.
Step 2: Place a rack in the center-top of your oven and preheat to 475°F. Put a pizza stone or baking sheet on the rack to heat. On a floured surface, stretch or roll out the dough into a 12 to 14-inch round, sprinkling with more flour as needed. Transfer dough to a piece of parchment paper and pierce it several times with a fork to prevent bubbling.
Step 3: Spread 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 cover with grated gouda cheese.
Step 4: Transfer the dough 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 has melted. Garnish with chopped fresh parsley if desired. Slice into 8 pieces and serve.

Tips & Variations

If you prefer a spicier pizza, increase the crushed red pepper flakes or add a drizzle of hot honey before serving.
For added texture, sprinkle toasted pumpkin seeds over the pizza just after baking.
Use gluten free pizza dough to make this recipe suitable for gluten-sensitive diets without sacrificing flavor.
Make sure to caramelize the onions slowly to develop a rich, sweet flavor that balances the pumpkin and cheese.

Storage

Store leftover pizza in an airtight container in the refrigerator for up to 3 days. Reheat slices in a preheated oven at 350°F for 5 to 7 minutes to keep the crust crispy, or use a skillet on medium heat for a quicker option. Avoid microwaving to prevent sogginess.

How to Serve

5 Ingredient Pumpkin and Gouda Pizza Recipe - Recipe Image

Serve this delicious recipe with your favorite sides.

FAQs

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

No, canned pumpkin pie filling contains added sugars and spices and will alter the flavor balance. Use plain canned pumpkin puree for best results.

What can I substitute for gouda cheese?

Smoked mozzarella or fontina cheese work well as substitutes, offering a similar creamy texture and mild smoky flavor.