As the cool, crisp air of fall rolls in, our cravings naturally shift towards warm, hearty flavors. Pumpkin, one of the season’s most celebrated ingredients, offers a versatile and delicious option for savory dishes. While pumpkin pie and lattes are all the rage, let’s take pumpkin in an unexpected direction—onto a pizza! This pumpkin pizza is a perfect blend of sweet, savory, and earthy flavors, ideal for cozy autumn dinners or entertaining friends. Here’s how you can make this seasonal delight in your own kitchen. BONUS: I included a recipe for both regular and sourdough crusts!
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Jump to RecipeWhy Pumpkin on Pizza?
Pumpkin isn’t just for desserts! Its slightly sweet, creamy texture pairs beautifully with savory ingredients like cheese, garlic, and herbs. The natural sweetness of pumpkin complements the saltiness of the pizza toppings, creating a perfectly balanced bite. Plus, pumpkin is a great source of vitamins and nutrients, making this pizza not only flavorful but also nutritious!
Pumpkin Pizza Recipe
Ingredients – Makes 2 pizzas (Serves 8)
- For the Dough:
- 2 1/4 tsp (1 packet) active dry yeast OR 1/2 cup active sourdough starter
- 1 tsp sugar (Omit for sourdough crust)
- 1 1/2 cups warm water OR 1 cup warm water for sourdough
- 3 1/2 cups all-purpose flour OR 3 cups for sourdough
- 2 tbsp olive oil
- 1 tsp salt
- For the Pumpkin Sauce:
- 1 cup pumpkin puree (canned or homemade)
- 3 cloves garlic, minced
- 1 tbsp olive oil
- 1/2 tsp pumpkin pie spice
- 1/4 cup half & half
- Salt and pepper to taste
- Toppings:
- Sliced fresh mozzarella cheese
- 1/2 cup thinly sliced red onion, divided
- 1/2 tsp dried sage, divided
- 1/2 cup sliced red seedless grapes, halved, divided
- 1/2-3/4 cups fresh arugula, divided
- Balsamic glaze (optional)
Instructions
Make the Pizza Dough
For Regular Dough
- In a small bowl, dissolve the yeast and sugar in warm water. Let it sit for 5-10 minutes, until it becomes frothy.
- In a large mixing bowl, combine the flour and salt. Create a well in the center, then add the yeast mixture and olive oil. Stir until a dough forms.
- Knead the dough on a floured surface for about 7-10 minutes, until smooth and elastic. If using a stand mixture, combine all ingredients and mix on low for 10 minutes until a smooth ball forms.
- Place the dough in an oiled bowl, cover with a kitchen towel, and let it rise in a warm place for 1 hour, or until it doubles in size.
For Sourdough
- In a stand mixer (or large bowl), combine sourdough and water. Add flour, salt, and oil. Mix on low speed for 10 minutes or until a smooth ball forms.
- Cover bowl and allow to rest for 15 minutes.
- Perform a stretch and fold 3 times over 15 minutes each until the dough becomes smooth and pliable.
- Cover bowl and allow the dough to rise (about 2-4 hours, depending on the temperature) until double in size.
Prepare the Pumpkin Sauce
For fresh pumpkin, quarter a pie pumpkin (or any type of squash) and remove seeds. Drizzle with olive oil and roast in the oven at 400 degrees until soft. About 30-45 minutes. Remove pulp from the rind and blend in a food processor or blender until smooth and creamy.
- In a small saucepan, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute, until fragrant.
- Stir in the pumpkin puree, pumpkin pie spice, half & half, salt, and pepper. Cook for about 2-3 minutes to blend the flavors. Set aside.
Assemble the Pizza
- Place oven rack on highest level.
- Preheat your oven to 450°F (245°C) with a baking stone if you have one (makes the BEST crispy crust in my opinion).
- Once the dough has risen, punch it down, divide in half, and press it out on a floured surface to your desired thickness. Transfer the dough to a pizza peel or baking sheet.
- Spread half the pumpkin sauce evenly over the pizza dough. Sprinkle with dried sage.
- Place half the thinly sliced red onion over sauce followed by mozzarella slices.
Bake the Pizza
- Bake the pizza for 10-15 minutes, or until the crust is golden on the bottom and the cheese is melted.
- Transfer oven temperature to broil set to high.
- Broil for 3-4 minutes or until top is charred and cheese is bubbly golden .
- Once out of the oven, sprinkle with half the fresh arugula and sliced grapes.
Serve
- For a finishing touch, drizzle balsamic glaze over the pizza if desired.
- Slice and serve your delicious pumpkin pizza immediately!
Tips & Variations:
- Spicy Kick: Add a pinch of red pepper flakes or some thinly sliced jalapeños for a spicy twist.
- Meaty Option: Crispy bacon or prosciutto can add a salty, savory note that complements the sweetness of the pumpkin sauce.
- Herbaceous Flavor: Try adding fresh sage, rosemary or thyme for a different herbal element.
- Pasta Sauce: Not in the mood for pizza? Simply make the sauce and add a bit more half & half to make a creamy decadent pasta sauce!
Why You’ll Love This Pumpkin Pizza
- Seasonal Twist: This pumpkin pizza celebrates the fall harvest in a unique way.
- Balanced Flavors: The combination of sweet pumpkin, creamy cheese, and savory toppings is a flavor experience you won’t forget.
- Nutrient-Rich: Pumpkin is loaded with vitamins A and C, as well as fiber and antioxidants, making this pizza as nutritious as it is delicious.
Conclusion
Pumpkin pizza is the perfect seasonal treat to celebrate the flavors of fall. Its creamy sauce, topped with melted cheese, pungent onion, spicy arugula, and sweet red grapes offers a warm and comforting dish that is bound to become a new autumn favorite. Whether you’re hosting a fall dinner or simply craving a cozy homemade meal, this recipe will impress with every bite.
So, roll up your sleeves and give this pumpkin pizza a try—your taste buds will thank you!
Delicious Pumpkin Pizza Recipe: A Fall Favorite!
Pumpkin pizza is the perfect seasonal treat to celebrate the flavors of fall with creamy sauce, spicy arugula, and sweet grapes.
Equipment
- 1 Pizza stone or pizza pan
- 1 Pizza peel (if using pizza stone)
- 1 Stand mixer (or large bowl)
- Sauté pan
- measuring cups/spoons
Ingredients
For the Dough:
- 1 packet active dry yeast OR 1/2 cup active sourdough starter
- 1 tsp sugar (omit for sourdough)
- 1 1/2 cups warm water (1 cup if using sourdough starter)
- 3 1/2 cups all-purpose flour (3 cups if using sourdough starter)
- 2 tbsp olive oil
- 1 tsp salt
For the Pumpkin Sauce:
- 1 cup pumpkin puree (canned or homemade)
- 3 cloves garlic, minced
- 1 tbsp olive oil
- 1/2 tsp pumpkin pie spice
- 1/4 cup half & half
- salt and pepper to taste
For the Toppings:
- sliced fresh mozzarella
- 1/2 cup thinly sliced red onion
- 1/2 cup red seedless grapes, halved
- 1/2-3/4 cups fresh arugula
- balsamic glaze (optional)
Instructions
Make the Dough:
For Yeast Pizza Crust:
- In a small bowl, dissolve the yeast and sugar in warm water. Let it sit for 5-10 minutes, until it becomes frothy.
- In a large mixing bowl, combine the flour and salt. Create a well in the center, then add the yeast mixture and olive oil. Stir until a dough forms.
- Knead the dough on a floured surface for about 7-10 minutes, until smooth and elastic. Or using a stand mixer, knead on low using dough hook for about 10 minutes until dough forms a ball and is smooth.
- Place the dough in an oiled bowl, cover with a kitchen towel, and let it rise in a warm place for 1 hour, or until it doubles in size.
For Sourdough Pizza Crust:
- In a stand mixer (or large bowl), combine sourdough and water. Add flour, salt, and oil. Mix on low speed for 10 minutes or until a smooth ball forms.
- Cover bowl and allow to rest for 15 minutes.
- Perform a stretch and fold 3 times over 15 minutes each until the dough becomes smooth and pliable.
- Cover bowl and allow the dough to rise (about 2-4 hours, depending on the temperature) until double in size.
Prepare the Pumpkin Sauce
- For fresh pumpkin, quarter a pie pumpkin (or any type of squash) and remove seeds. Drizzle with olive oil and roast in the oven at 400 degrees until soft. About 30 minutes. Remove pulp from the rind and blend in a food processor or blender until smooth and creamy.
- In a small saucepan, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute, until fragrant.
- Stir in the pumpkin puree, pie spice, salt, and pepper. Cook for about 2-3 minutes to blend the flavors. Blend in half & half. Set aside.
Assemble the Pizza
- Place oven rack on highest level.
- Preheat your oven to 450°F (245°C) with a baking stone if you have one. (makes the BEST crispy crust in my opinion)
- Once the dough has risen, punch it down, divide in half, and roll it out on a floured surface to your desired thickness. Transfer the dough to a pizza peel or baking sheet.
- Spread half the pumpkin sauce evenly over the pizza dough.
- Place mozzarella cheese over the sauce, followed by half the sliced onions.
Bake the Pizza
- Bake the pizza for 10-15 minutes, or until the bottom of crust is golden and the cheese is melted.
- Transfer oven temperature to broil set to high.
- Broil for 3-4 minutes or until top is charred and cheese is bubbly golden .
- Once out of the oven, sprinkle with half the fresh arugula and sliced grapes.
Serve
- For a finishing touch, drizzle balsamic glaze over the pizza if desired.
- Slice and serve your delicious pumpkin pizza immediately!
Notes
*Calories are approximate
Tips & Variations:
- Spicy Kick: Add a pinch of red pepper flakes or some thinly sliced jalapeños for a spicy twist.
- Meaty Option: Crispy bacon or prosciutto can add a salty, savory note that complements the sweetness of the pumpkin sauce.
- Herbaceous Flavor: Try adding fresh sage, rosemary or thyme for a different herbal element.
- Pasta Sauce: Not in the mood for pizza? Simply make the sauce and add a bit more half & half to make a creamy decadent pasta sauce!
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