Easy Pumpkin Gouda Pizza – Creamy and Cheesy
A cozy fall pizza made with creamy pumpkin, melted Gouda, caramelized onions, and garlic on a golden homemade crust. This easy pumpkin pizza is perfect for weeknight dinners, pizza night, and seasonal gatherings.
Ingredients
- 1 pound pizza dough – Homemade or refrigerated pizza dough works well.
- 1 cup pumpkin puree – Use plain pumpkin puree not pumpkin pie filling.
- 8 ounces Gouda cheese – Freshly grated for the smoothest melt; smoked Gouda can also be used.
- 1 medium yellow onion – Thinly sliced for caramelizing.
- 2 cloves fresh garlic – Minced for a savory flavor.
- 1 tablespoon olive oil – Extra-virgin olive oil adds richness.
- ½ teaspoon kosher salt – Adjust according to taste.
- ¼ teaspoon black pepper – Freshly ground adds extra flavor.
- ¼ teaspoon red pepper flakes – Optional for a gentle spicy kick.
- 2 tablespoons fresh parsley – Chopped and used as a fresh garnish.
Optional Toppings
- 1 tablespoon pumpkin seeds – Toasted for extra crunch.
- 1 drizzle hot honey – Optional for a sweet and spicy finish.
- 1 pinch fresh thyme – Optional for a cozy seasonal flavor.
Instructions
- Caramelize the Onion: Heat the olive oil in a skillet over medium heat. Add the thinly sliced onion and cook slowly until softened and golden brown. Add the minced garlic during the final minute and cook until fragrant.
- Prepare the Oven: Preheat the oven to 475°F. Place a pizza stone, pizza steel, or heavy baking sheet inside the oven while it heats. A hot baking surface helps create a crisp, golden crust.
- Shape the Dough: Lightly flour your work surface and gently stretch or roll the pizza dough into a round. Leave a slightly thicker border around the edges for a puffy crust.
- Add the Pumpkin: Spread the pumpkin puree evenly over the dough, leaving a small border around the outside. Keep the pumpkin layer relatively thin so the pizza doesn't become soggy.
- Add the Caramelized Onion: Scatter the caramelized onions and garlic evenly over the pumpkin layer. Distribute them across the surface so every slice gets plenty of flavor.
- Add the Gouda: Sprinkle the freshly grated Gouda evenly over the onions. If you enjoy a deeper smoky flavor, use smoked Gouda. Add red pepper flakes for a little heat if desired.
- Bake the Pizza: Carefully transfer the pizza to the preheated baking surface. Bake for 10–15 minutes, or until the crust is golden brown and the Gouda is melted, bubbling, and lightly browned.
- Rest and Finish: Remove the pizza from the oven and let it rest for a few minutes before slicing. Finish with chopped fresh parsley, black pepper, toasted pumpkin seeds, or a light drizzle of hot honey if desired.
Notes
- For the best texture, use plain pumpkin puree rather than pumpkin pie filling. Freshly grated Gouda melts especially well and gives the pizza a creamy, buttery finish. Don't overload the pizza with pumpkin or toppings, as excess moisture can make the center soft.
- For a deeper fall flavor, use smoked Gouda and add a small amount of fresh thyme. A drizzle of hot honey after baking also creates a delicious sweet-and-savory contrast.
- Storage: Refrigerate leftover pizza in an airtight container for up to 3–4 days. Freeze individually wrapped slices for up to 2 months. Reheat in a skillet, oven, or toaster oven for the crispiest crust.
- Serving: Serve with a green salad, roasted vegetables, soup, or toasted pumpkin seeds for a complete fall meal.
Nutrition Facts
- Calories: 390 kcal
- Total Fat: 18 g
- Saturated Fat: 8 g
- Cholesterol: 35 mg
- Sodium: 720 mg
- Total Carbohydrates: 42 g
- Dietary Fiber: 3 g
- Total Sugars: 5 g
- Protein: 17 g
- Calcium: 300 mg
- Iron: 3 mg
- Potassium: 220 mg
Nutrition information is an estimate and can vary depending on the specific pizza dough, Gouda cheese, pumpkin puree, and other ingredients used.