5 Ingredient Pumpkin and Gouda Pizza
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.
Servings: 4 servings
Equipment
- Pizza stone or baking sheet
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; cook, stirring occasionally, for 7 to 8 minutes, until soft.Reduce heat to low and continue to cook onions, stirring every few minutes to prevent them from sticking and coloring too much in any one place, until blonde-colored, 20 to 30 minutes. (Correctly caramelizing onions is a slow process, however the results are so worth it!)During the final 5 minutes, stir in garlic, salt, and red pepper flakes (if using).
- Prepare Pizza: Place a rack in center-top position of oven; preheat oven to 475°F. Place a pizza stone or baking sheet on rack.Place dough on a flour-coated work surface; sprinkle with more flour, turning to coat. Stretch/roll out dough to a 12 to 14" round. Transfer dough to a piece of parchment paper, and pierce dough a few times with a fork (this helps prevent dough from bubbly up during baking.)
- Spread pumpkin puree evenly over dough, leaving about 1/2 inch at border. Scatter caramelized onion and garlic mixture evenly over pumpkin; top evenly with gouda cheese.Place dough (on paper) on preheated stone or baking sheet; bake for ~12 minutes, or until the bottom of the crust is crisp and cheese is melted. If desired, garnish with fresh chopped parsley before serving.Slice into 8 pieces.
Notes
To Store: You want to store pizza as airtight as possible to preserve its freshness. Place slices in a gallon-size resealable zip-top bag, or use plastic wrap followed by foil. Refrigerate for up to 4 days.
To Reheat: My go-t0 method for reheating pizza is in the skillet! Here is how it's done:
- Add 1 or 2 slices of pizza to a skillet (cast iron works best) over medium heat. Cover, reduce heat to medium-low, and slowly let the pizza re-crisp while it warms through.
- It also helps to add a few drops of water to the pan, away from the pizza, and re-cover so that the cheese is steam-melted.
Nutrition
Serving: 2slices | Calories: 395kcal | Carbohydrates: 48g | Protein: 14g | Fat: 17g | Saturated Fat: 4g | Sodium: 880mg | Fiber: 3g | Sugar: 5g