Description
Creamy pumpkin puree blends with melted smoked Gouda and stretchy mozzarella atop a golden, crisp crust, while sweet red onions and peppery arugula add bright, savory contrasts.
Ingredients
- 1 pound pizza dough
- 0.5 cup pumpkin puree
- 1 tablespoon olive oil
- 2 clove garlic
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
- 1 teaspoon dried thyme
- 6 ounce smoked gouda cheese
- 4 ounce shredded mozzarella cheese
- 1 medium red onion
- 1 cup fresh arugula
Instructions
- Preheat the oven to 475°F and place a pizza stone or baking sheet inside to heat.
- On a lightly floured surface, stretch or roll out the pizza dough to a 12-inch circle.
- In a small bowl, combine pumpkin puree, olive oil, minced garlic, salt, pepper, and dried thyme until smooth.
- Spread the pumpkin sauce evenly over the dough, leaving a small border for the crust.
- Arrange slices of smoked gouda and sprinkle shredded mozzarella over the sauce.
- Top with thinly sliced red onion.
- Transfer the pizza onto the preheated stone or baking sheet and bake for 12–15 minutes, until the crust is golden and cheese is bubbly.
- Remove from the oven, scatter fresh arugula over the top, slice, and serve immediately.
Notes
- Use high-quality pumpkin puree for a richer flavor.
- Substitute fontina or gruyère if smoked gouda is unavailable.
- Let the dough rest at room temperature for 30 minutes for easier stretching.
- For extra crispiness, bake directly on a well-heated pizza stone.