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.
- 1 Tbsp. olive oil
- 1 large yellow onion peeled and thinly sliced
- 3 garlic cloves minced
- 1/2 tsp. kosher salt
- 16 oz. fresh pizza dough*
- 3/4 cup canned pumpkin puree
- 5 oz. freshly grated gouda cheese about 1 1/4 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 1/2 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.
I tried this with multiple store-bought pizza doughs, and Whole Foods dough produced the best results.