Introduction

This 5 Ingredient Pumpkin and Gouda Pizza is a delightful twist on traditional pizza, combining creamy pumpkin puree with rich gouda cheese and sweet caramelized onions. It’s simple to make, full of comforting fall flavors, and perfect for a cozy night in.

This is a round pizza cut into six slices, placed on brown parchment paper over a white marbled surface. The pizza has one main base layer of golden-brown crust, topped evenly with a bright orange sauce, followed by a layer of melted light yellow cheese that appears slightly browned and bubbly. On top, there is a generous layer of thinly sliced caramelized onions that are golden to lightly charred in color, scattered across all slices. Small bits of green parsley garnish add a touch of color on top of the onions. There are two small brown bowls near the pizza, one with chopped green herbs and the other with red pepper flakes. 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, until onions become blonde-colored and caramelized, about 20 to 30 minutes. During the last 5 minutes, stir in minced garlic, kosher salt, and crushed red pepper flakes if using.
Step 2: 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. On a floured surface, sprinkle more flour over 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 it several times with a fork to prevent bubbling during baking.
Step 3: Evenly spread the pumpkin puree over the dough, leaving about a 1/2-inch border around the edge. Scatter the caramelized onion and garlic mixture evenly over the pumpkin layer, then top with grated gouda cheese. Transfer the pizza on the parchment paper to the preheated stone or baking sheet and bake for about 12 minutes until the crust is crisp on the bottom and the cheese is melted. Garnish with chopped fresh parsley if desired, then slice into 8 pieces to serve.

Tips & Variations

For extra flavor, sprinkle a pinch of nutmeg or cinnamon into the pumpkin puree before spreading it on the dough.
If you prefer a spicier kick, add more crushed red pepper flakes or a drizzle of hot honey after baking.
Use gluten free pizza dough to make this recipe suitable for gluten sensitivities.
Try swapping gouda for mozzarella or fontina for a different cheesy texture and taste.

Storage

Store any leftover pizza in an airtight container in the refrigerator for up to 3 days. Reheat slices in a skillet over medium heat or in a 375°F oven for 5–7 minutes to retain crispness. Avoid microwaving if possible to keep the crust from becoming soggy.

How to Serve

A round pizza sliced into six pieces sits on parchment paper over a white marbled surface. The pizza crust is light golden and thick with a soft texture. The first layer is a spread of orange sauce evenly covering the crust. On top, there is a layer of melted white cheese bubbling in some spots. Thin caramelized onion slices, golden brown with slight charred edges, are scattered on the cheese. Small bits of green herbs are sprinkled over the whole pizza, adding a touch of color and freshness. Next to the pizza, there is a small white bowl filled with chopped green herbs. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

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

It’s best to use plain canned pumpkin puree, not pie filling, since pie filling contains added spices and sweeteners that will alter the flavor of the pizza.

Can I prepare the caramelized onions ahead of time?

Yes, caramelized onions can be made up to 3 days in advance and stored in the refrigerator. Reheat gently before using to warm through.