Description
A quick vegetarian pizza made with a crisp-chewy prepared crust, creamy pumpkin purée, smoky Gouda, thin red onion, and fresh sage.
Ingredients
1 pound prepared pizza dough
1/2 cup canned 100% pumpkin purée
6 ounces smoked Gouda, freshly shredded
1/2 small red onion, very thinly sliced
1 tablespoon finely chopped fresh sage
Instructions
1. Let the prepared dough rest at room temperature for 30–60 minutes, or as directed on its package.
2. Preheat the oven to 450°F. Heat a pizza stone or steel in the oven if using one.
3. Stretch the dough into a 12-inch round or similar-size oval on parchment paper.
4. Spread the pumpkin purée over the dough, leaving a 1/2-inch border.
5. Top evenly with shredded smoked Gouda, thinly sliced red onion, and chopped sage.
6. Bake for 12–16 minutes, until the rim and underside are golden, the cheese bubbles, and the onion softens.
7. Rest for 3–5 minutes before cutting into six slices.
Notes
Use plain 100% pumpkin purée rather than sweetened pumpkin pie filling.
Keep the pumpkin layer thin to protect the crust from excess moisture.
If the dough keeps shrinking while being stretched, cover it and let it rest for another 10 minutes.
Regular Gouda may be substituted for smoked Gouda.
Follow the package directions when using a gluten-free prepared crust.
Refrigerate cooled leftovers in an airtight container within two hours and use within 3–4 days.
Freeze cooled slices for 1–2 months for best quality.
Reheat refrigerated slices at 375°F for 8–10 minutes or frozen slices for 12–18 minutes. Leftovers should reach 165°F.
Nutrition
- Serving Size: 2 slices
- Calories: 610 kcal
- Sugar: 6g
- Sodium: 1250mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 80g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 40mg