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.
Optional: finely chopped fresh parsley for garnish
Caramelize Onions: Heat olive oil in a large skillet over medium heat. Add onions; cook, stirring occasionally, for 8 minutes, until soft.Reduce heat to medium-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, 15 to 20 minutes. 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" 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 to 15 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.
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.