Description
Earthy pumpkin puree simmers with garlic and thyme, then meets creamy Gouda, sweet onion, and a crack of red pepper on a bubbly, golden crust. Each bite reveals layers of warm spice, tangy cheese, and crisped edges.
Ingredients
- 250 g pizza dough
- 200 g pumpkin puree
- 1 tbsp olive oil
- 1 tsp dried thyme
- 2 cloves garlic minced
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 1/4 tsp ground nutmeg
- 150 g shredded Gouda cheese
- 1 medium red onion thinly sliced
- 1 tbsp olive oil
- 1/4 tsp red pepper flakes
Instructions
- Preheat the oven to 220°C (425°F) and place a pizza stone or baking sheet inside to heat.
- In a small saucepan, heat 1 tbsp olive oil over medium heat and sauté the minced garlic until fragrant.
- Add the pumpkin puree, dried thyme, salt, black pepper and nutmeg to the pan and cook, stirring, for 2–3 minutes until warmed through.
- On a lightly floured surface, roll out the pizza dough to your desired thickness and transfer it to parchment paper or a lightly oiled baking sheet.
- Spread the pumpkin sauce evenly over the dough, leaving a small border for the crust.
- Sprinkle the shredded Gouda cheese over the sauce, then arrange the thinly sliced red onion on top.
- Sprinkle the red pepper flakes over the pizza and brush the crust edge with the remaining olive oil.
- Slide the pizza onto the hot pizza stone or place the baking sheet in the oven and bake for 12–15 minutes, or until the crust is golden and the cheese is melted and bubbly.
- Remove the pizza from the oven and let it rest for a couple of minutes before slicing and serving.
Notes
- For a smoky flavor, swap dried thyme for fresh rosemary sprigs.
- You can prepare the pumpkin sauce a day ahead and store it in the refrigerator.
- Store any leftover pizza in an airtight container in the fridge for up to 2 days.
- Reheat slices in a preheated oven to keep the crust crisp.