5 ingredient pumpkin and gouda pizza with caramelized onions and garlic makes for the ultimate fall pizza. A base of creamy pumpkin set off by gooey gouda cheese and loads of aromatics, this cozy fall pie is worth ditching takeout for. It’s the final day of 5 Ingredient Recipe Week! It’s been a beyond-delicious week filled with short ingredient lists and big flavor—as every week should be, right?
I’d love to hear your feedback on themed recipe weeks like this and if you’d like to see more of them. And furthermore, what kind of themes appeal to you? Another round of ingredient or time limits? One pan meals? Comment down below!Now let’s talk pizza. This may seem like an unlikely combo, but trust me, IT WORKS. Everyone that has tasted it has had the same “Ooohh wow, that’s good” reaction.
Let’s start with the dough: good pizza starts with good dough. I tried this with Trader Joe’s prepared pizza dough and it didn’t crisp up the way Whole Food’s dough did. If you don’t have a Whole Foods nearby and your local supermarket offers a great pre-made dough, use that! Out of the package, the dough should be smooth and pliable. Bonus points if it bakes into a soft crust with a hearty chew.
Now onto the caramelized onions: Almost any dish is made better with them. Caramelizing the right way (read: low and slow) tames their sharp, onion-y flavor, and coaxes out their natural sweetness and boosts umami. The complexity they add is truly unrivaled and worth their 45 minute time stamp.Gouda is subtly sweet, nutty, and ultra creamy—a natural match for luscious pumpkin puree. Chopped fresh parsley adds bright flavor and fresh dimension. And if you prefer a spicy pie, crushed red pepper flakes are your go-to garnish.
Presto: you have a new fall-weather classic you’ll make time and again.
- 1 Tbsp. olive oil
- 1 large yellow onion, peeled and thinly sliced
- 3 garlic cloves, minced
- ½ tsp. kosher salt
- 16 oz. fresh pizza dough*
- ¾ cup canned pumpkin puree
- 5 oz. freshly grated gouda cheese (about 1¼ cups)
- Optional: fresh chopped flat-leaf parsley, crushed red pepper flakes
- Heat oil in a large skillet over medium heat. Add onions; cook, stirring occasionally, 10 minutes. Reduce heat to medium-low; cook, stirring occasionally, until golden, about 30 minutes. Add garlic and salt; cook 5 minutes.
- Place a pizza stone or baking sheet in oven. Preheat oven to 450°F. (Do not remove pizza stone while oven preheats.)
- Roll out dough on a large piece of parchment paper; pierce well with a fork. Spread pumpkin puree evenly over dough, leaving about ½ inch at border. Scatter onion and garlic mixture evenly over pumpkin; sprinkle cheese evenly overtop.
- Place dough (on paper) on preheated stone; bake at 450°F for 12 to 13 minutes, or until crust is crisp and cheese is melted. If desired, garnish with fresh chopped parsley and crushed red pepper flakes.