5 Ingredient Pumpkin and Gouda Pizza Recipe
This 5 Ingredient Pumpkin and Gouda Pizza is a delicious and easy-to-make fall-inspired dish that combines sweet pumpkin puree, rich gouda cheese, and slow-caramelized onions on a crispy homemade or gluten-free pizza crust. Perfect for a cozy weeknight dinner or entertaining with seasonal flavors.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 8 slices
- Category: Pizza
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Main 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
- Caramelize Onions: Heat olive oil in a large skillet over medium heat. Add onions and cook, stirring occasionally, for 7 to 8 minutes until they become soft. Reduce the heat to low and continue cooking, stirring every few minutes to prevent sticking or uneven coloring, until onions turn a blonde color, about 20 to 30 minutes. During the last 5 minutes of cooking, stir in garlic, salt, and crushed red pepper flakes if using.
- Prepare Pizza Dough: Place a rack in the center-top position of your oven and preheat to 475°F. Place a pizza stone or baking sheet on the rack to heat up. On a floured surface, sprinkle more flour onto the dough and stretch or roll it out into a 12 to 14-inch round. Transfer the dough to a piece of parchment paper and pierce several holes with a fork to prevent bubbling during baking.
- Assemble Pizza: Evenly spread the canned pumpkin puree over the dough, leaving about a 1/2 inch border around the edges. Scatter the caramelized onion and garlic mixture evenly on top of the pumpkin. Then, cover the pizza evenly with the grated gouda cheese. Optionally, you can add fresh chopped parsley after baking.
- Bake: Carefully transfer the parchment paper with the assembled pizza onto the preheated pizza stone or baking sheet in the oven. Bake for about 12 minutes or until the bottom crust is crisp and the cheese has melted.
- Serve: Remove the pizza from the oven, optionally garnish with fresh parsley, and slice into 8 pieces. Serve warm for best flavor and texture.
Notes
- To Store: Store pizza slices as airtight as possible to maintain freshness. Use a gallon-size resealable zip-top bag or wrap slices tightly with plastic wrap followed by foil. Refrigerate for up to 4 days.
- To Reheat: Reheat pizza in a skillet for best texture. Place 1 or 2 slices into a skillet (preferably cast iron) over medium heat. Cover, reduce heat to medium-low, and warm slowly so the crust re-crisps. Adding a few drops of water to the pan away from the pizza and re-covering helps melt the cheese with steam.
