Easy Pumpkin Gouda Pizza
Creamy pumpkin sauce meets smoky Gouda for a cozy, fall-forward pizza that bakes up fast and golden. Simple prep, big flavor.
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Servings:
Ingredients
Main Ingredients
- 1 lb pizza dough room temperature
- 1 tbsp cornmeal for dusting the peel or pan
- 0.75 cup pumpkin puree plain, unsweetened
- 2 tbsp heavy cream or milk
- 1.5 tbsp olive oil divided
- 1 tsp minced garlic
- 1 tbsp fresh sage, chopped
- 0.25 tsp ground cinnamon
- 0.13 tsp ground nutmeg
- 0.5 tsp kosher salt
- 0.25 tsp black pepper
- 1.5 cup smoked Gouda cheese, shredded
- 1 cup shredded mozzarella cheese
- 0.5 cup thin-sliced red onion
- 0.25 tsp crushed red pepper flakes optional
- 1 tsp balsamic glaze for finishing
- 1 cup baby arugula optional, for topping
Instructions
Preparation Steps
- Preheat the oven to 500°F with a pizza stone or upside-down baking sheet inside.
- Whisk pumpkin puree, heavy cream, 1 tbsp olive oil, garlic, sage, cinnamon, nutmeg, salt, and pepper until smooth.
- Dust a sheet of parchment with cornmeal. Stretch the dough into a roughly 12-inch round.
- Spread the pumpkin mixture over the dough, leaving a 1-inch border for the crust.
- Scatter Gouda and mozzarella evenly. Top with red onion and a light sprinkle of red pepper flakes, if using.
- Brush the exposed crust edge with the remaining olive oil.
- Slide the pizza (on parchment) onto the hot stone. Bake 12–15 minutes until the crust is deep golden and cheese bubbles.
- Drizzle with balsamic glaze and top with arugula. Slice and serve hot.
Notes
Try crisped prosciutto, toasted pepitas, or a drizzle of hot honey for a fun twist. Leftovers reheat best on a hot skillet for a few minutes to re-crisp the crust.
This recipe is an original creation inspired by classic Easy Pumpkin Gouda Pizza flavors. All ingredient ratios and instructions are independently developed.