Comfort food meets the Autumn season with this pumpkin pizza. This 20 minute pizza is made with pumpkin pizza sauce, fresh sage, cheese, and fresh homemade pizza dough, you know it’s going to be good!
Why This Recipe Works
- It comes together very quickly. From start to finish you’ll have a hot and ready pumpkin pizza on the table in under 20 minutes and that includes the time of preheating the oven.
- It’s savory and delicious. This is a great way to enjoy pumpkin flavor without it being in another baked good. Pumpkin is way more versatile than it gets proper credit for.
- You can use homemade pizza dough or buy it premade from the grocery store and save yourself some prep work, this pumpkin pizza recipe will turn out perfectly either way.
- Pumpkin puree: You can use homemade pumpkin puree if you have it or simply buy it in the can. Make sure not to confuse it for canned pumpkin pie filling as this is a different product and not one we want for our recipe today.
- Cheese: You can use Gouda cheese or gruyere cheese, both will taste wonderful with this recipe and give you a nice melted cheese experience with every slice.
- Preheat your oven to 475 degrees F and place a pizza stone in the oven while it’s preheating (if you’re using one).
- Melt your two tablespoons of butter in a small skillet on the stove over medium-low heat. Once the butter has melted and warmed, add the sage leaves. Fry until the edges are crispy and the leaves are still a bright green. This should be about 2 minutes or so. Transfer the leaves to a paper towel-lined plate and season with salt.
- In a medium-sized bowl mix together the pumpkin puree, nutmeg, salt, and pepper.
- Spread your pizza dough out into a circle that will fit your pizza stone. Generously coat a pizza peel with cornmeal and place the pizza dough on top of the pizza peel.
- Spread the pumpkin sauce over the top of the pizza dough. Sprinkle with cheese.
- Transfer your pizza dough to the pizza stone and bake for 10-14 minutes. My pizza turned out perfectly baked at about the 12-minute mark. You want the dough to look golden and cooked through.
- Remove the pizza from the oven and garnish it with crispy sage leaves.
- Slice and serve!
If you love pumpkin and a lot of sauce on your pizza you can increase the amount of pumpkin puree used to be 1 cup of puree instead of ¾ cups.
You can also use up to 3 cups worth of cheese if you really like cheese (who doesn’t, am I right?)
This pumpkin pizza can have its leftovers stored in an airtight container in the fridge for up to 5 days. For best results, I recommend eating it sooner rather than later as it will taste best fresh.
Reheat slices of pizza in the microwave for 30 seconds or until heated and the cheese is melty. Or preheat the oven to 300°F and place the pumpkin pizza slices on a baking sheet and place in the oven for 5-10 minutes or until warmed to your liking.
Besides Gruyere and Gouda, other cheeses can include Feta and Mozzarella depending on what you like and have on hand. Fontina and Parmesan also taste well with savory pumpkin flavors.
If you do not have a pizza stone simply sprinkle a bit of cornmeal on top of a pizza baking sheet and bake as directed. You do not need to preheat the baking sheet.
If you want to, you can make homemade pizza dough up to 3 days in advance by keeping it in an airtight container in the fridge. Then use it when you’re ready to cook. You can also have the sauce prepared in the same manner. Then when ready to eat, simply preheat the oven, assemble and bake. I do not recommend pre-cooking the sage as you’ll want it nice and crispy.
More Delicious Pizza Recipes
- 15 oz pizza dough
- 3/4 cup pumpkin puree
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 cups gouda cheese - freshly grated (or gruyere cheese)
- 2 tablespoons butter
- 14 fresh sage leaves - more or less to your liking
- Preheat oven to 475°F. If using a pizza stone, place the pizza stone in the oven to heat while oven is preheating.
- Melt the 2 T butter in a small skillet over medium low heat. Once melted and butter is warm add the sage leaves. Fry until edges are crispy but the leaves are still bright green. About 2 minutes or so. Transfer to a paper towel lined plate and season with salt.
- Spread the dough into a circle that will fit the size of the pizza stone. Generously coat a pizza peel with corn meal and place the pizza dough on top of the pizza peel.
- Mix the pumpkin puree, nutmeg, salt and pepper in a medium bowl. Spread the pumpkin sauce over the pizza dough. Sprinkle with the cheese over top.
- Transfer the pizza dough to the pizza stone and bake for 10-14 minutes (mine baked for 12 minutes) or until pizza crust is golden and cooked through.
- Remove from oven and garnish with the crispy sage leaves. Slice and serve.