Introduction

This 5 Ingredient Pumpkin and Gouda Pizza combines the sweetness of caramelized onions and pumpkin with the creamy richness of gouda cheese. It’s a simple yet flavorful pizza that’s perfect for cozy dinners or autumn gatherings.

A round pizza cut into six slices is placed on a piece of parchment paper over a white marbled surface. The crust is golden brown with a slightly puffy edge. The bottom layer is a bright orange sauce spread unevenly across the dough. Above that is a layer of melted, bubbly cheese with a creamy color. Scattered on top are thin, caramelized onion strips, browned in spots and adding texture. Small green herb pieces are sprinkled over the whole pizza, adding a fresh touch. Nearby, a small white bowl holds crushed red pepper flakes, and another bowl with chopped green herbs sits at the bottom left. 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 the olive oil in a large skillet over medium heat. Add the sliced onions and cook, stirring occasionally, for 7 to 8 minutes until soft. Reduce the heat to low and continue cooking the onions, stirring every few minutes to avoid uneven coloring, until they turn a blonde color, about 20 to 30 minutes. During the last 5 minutes, stir in the 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 and stretch or roll the dough into a 12 to 14 inch round. Transfer the dough onto a piece of parchment paper and pierce it a few times with a fork to prevent bubbling while baking.
Step 3: Spread the pumpkin puree evenly over the dough, leaving about a 1/2 inch border around the edges. Distribute the caramelized onion and garlic mixture evenly over the pumpkin layer, then top with the grated gouda cheese. Transfer the dough on the parchment paper to the preheated stone or baking sheet and bake for approximately 12 minutes, or until the crust is crisp and the cheese has melted.
Step 4: Remove the pizza from the oven and, if desired, garnish with finely chopped fresh parsley. Slice into 8 pieces and serve warm.

Tips & Variations

For a sweeter flavor, try adding a drizzle of honey or balsamic glaze before serving.
Use gluten-free pizza dough to make this recipe suitable for gluten-sensitive diets.
Caramelizing the onions slowly is key to developing their natural sweetness, so be patient during this step for the best flavor.
Substitute gouda with fontina or mozzarella if you prefer a milder cheese.

Storage

Store leftover pizza in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven at 375°F for about 8 to 10 minutes to keep the crust crispy. Avoid microwaving as it can make the crust soggy.

How to Serve

A round pizza cut into six slices sits on light brown parchment paper over a white marbled surface. The pizza has a golden crust with a soft, slightly bubbly texture. The base layer is a bright orange sauce spread evenly across the dough, topped with a melting layer of creamy, light yellow cheese. Thin slices of caramelized onions, golden and slightly browned, are scattered on top with small green herb bits sprinkled across the pizza for garnish. To the side, there are two small white bowls; one filled with chopped green herbs and the other with crushed red pepper flakes, adding texture and color contrast to the scene. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin instead of fresh pumpkin puree?

Yes, canned pumpkin puree works perfectly in this recipe and saves time. Just ensure it’s plain pumpkin, not pumpkin pie filling.

What type of gouda cheese works best?

Freshly grated young or mild gouda is ideal because it melts well and has a creamy texture, balancing the richness of the pumpkin and onions.