Pumpkin Pizza

This delicious pumpkin pizza is made with simple ingredients: pumpkin puree, nutmeg, salt & pepper, and cheese! This is a fast meal that's perfect for fall!

Course Main Course

Cuisine Italian

Prep Time 10

Cook Time 12

Total Time 22

Servings slices

Calories 375kcal

Author Whitney Wright

Ingredients

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

Instructions

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.

Notes

Pizza dough: You can use store bought to simplify your life, or homemade pizza dough.

Pumpkin Puree: Can use canned or homemade pumpkin puree. If you are one who likes a lot of pizza sauce, use 1 cup of pumpkin puree rather than 3/4 cup.

Sage leaves: optional, but adds a nice flavor to the pizza.

Cheese: If you love a cheesy pizza, plan for more cheese, I'd say about 2 1/2-3 cups worth. You can use Gouda cheese (I purchased a softer gouda variety so that it'll melt seamlessly) or gruyere cheese. Both pair well with pumpkin.

Store: Store leftovers in an airtight container in the refrigerator for 5 days.

This pizza makes roughly a 14"-16" inch pizza.

Nutrition