Pumpkin Pizza #PumpkinWeek

Pin Share Tweet Yum Reddit +1 Pumpkin Pizza is a fast and savory treat that has gourmet written all over it. Make this simple recipe for your holiday get-togethers and wow your family and friends! This post is sponsored in conjunction with #PumpkinWeek. All opinions are our own. Pumpkin Pizza, featuring caramelized onions, fresh arugula, fresh thyme, and crispy sage. It’s More than just a Halloween Pizza You can serve this pumpkin pizza on Halloween, but why limit yourself to only one day? Savory pumpkin, caramelized onion, and a blend of savory herbs and cheeses make this fall-inspired pizza work throughout the holiday season. Don’t miss this savory pizza idea that’s tailor-made for fall. What’s in this Scratch Pizza? Pumpkin Purée Caramelized Onion Arugula Parmesan Cheese Shallot Garlic Thyme Sage Gouda Cheese Looking for that “real good pizza”? Give this scratch pizza a try. To Make this Homemade Pizza Recipe Combine some butter with olive oil to caramelize a sweet onion. Start by caramelizing a sweet onion. To do this, combine some olive oil with butter and melt it together in a large skillet over medium-low heat. Using a combination of oil and butter allows you to cook at a higher smoke point when making caramelized onions. To caramelize onions, don’t over-crowd the pan which will cause the onions to cook by steaming. Caramelized onions take about 45 minutes to get soft, sweet, and gooey. Caramelized onion provides the perfect base for this savory homemade pizza recipe. We talk more about this process in our favorite Patty Melt Recipe. The Patty Melt also uses caramelized onions. Make an Easy Pizza Sauce Add pumpkin purée and fresh thyme to the caramelized onions. Add a can of pumpkin puree to the caramelized onions, along with some fresh thyme leaves. In case you grow your own thyme, we have an informative article on How to Harvest Thyme, for you to read. Combine about a tablespoon of chopped shallot and garlic to this easy pizza sauce. Add some raw shallot and garlic to this easy pizza sauce. Stir in some sugar and add a little milk to help thin it out a bit, if necessary. At this point, you will also add some freshly grated Parmesan cheese to the sauce. Use a Store-Bought Pizza Crust for this Homemade Pizza Recipe For convenience, use a store-bought crust when making this pumpkin pizza. For years, I would make my homemade pizza crust,  inspired by Mario Batali.  I love how easy it is to make and how great it tastes. Then, I married a man who is a wonder in the kitchen and is all about convenience when it comes to making great food. That’s when I discovered the miracle of fresh pizza dough from the grocery store. For less than $2.00, you can pick up fresh, refrigerated pizza dough and take it home for your homemade pizza. #Whywouldn’tyou?! Top this Homemade Pizza Top this homemade pizza with fresh arugula and Gouda cheese. Fresh arugula adds more fresh and savory flavor to this pumpkin pizza and makes for a beautiful garnish when serving. Use a savory cheese, like Gouda, to top this pumpkin pizza. Shred the cheese and load that baby up! Use whatever type of cheese you like to top this pumpkin pizza. We went with a savory Gouda, but you could use a Havarti or even a nutty-flavored Gruyere. Use your imagination and your palate! What’s the Right Pizza Oven Temperature? The answer in short, HOT!  Most home ovens will go to 500 or 550° F. This is the temperature you want, if you are using a baking stone, which I highly recommend. Preheating the stone and then sliding the uncooked pizza onto it is the secret to a beautiful crispy homemade pizza crust. It can be a little tricky getting a loaded pizza onto a hot stone, but we have an easy way to do this!  You’ll notice that we roll our dough out on a parchment paper. We do this so we can slide a pizza peel underneath and easily transfer the uncooked pizzas onto the piping-hot stone! Easy. Peasy. Delicious. Pizza. Use a pizza peel to transfer the uncooked pizza onto a hot pizza stone. If you are using a metal pizza pan, bake this homemade pizza at 400° as the hotter temperature will cause your crust to burn. Check the pizza after about 10 minutes, that’s how long we bake this pumpkin pizza. Make this Pumpkin Pizzas Perfect with One Last Step Place some fresh sage leaves in hot oil. Allow the crispy sage to drain on a paper towel. When this pumpkin pizza comes out of the oven, garnish it with some fresh sage leaves, crisped in olive oil. This adds a beautiful taste and texture to the homemade pizza. While the pizza is baking, simply heat some olive oil on a medium setting and place the fresh sage leaves in the oil for about 30 seconds. Then drain them on a paper towel. This savory homemade pizza can be made in less than an hour! With any homemade pizza, allow it to rest for at least five minutes before cutting into it. This allows the ingredients to settle a bit and for the flavors to meld even further. To take this pumpkin pizza to the highest level of taste, drizzle a little aged balsamic vinegar on top of it, along with a pinch of kosher salt. The Perfect Scratch Pizza for Fall This pumpkin pizza is a must try for the fall season. Savory goodness and convenience make this a fun and delicious homemade pizza. You can put this together for well under $15.00 and not spend all night doing it. This pumpkin pizza makes for a great party appetizer or family dinner, try it and let us know your thoughts!   Savory Pumpkin Pizza from Platter Talk More Homemade Pizza Ideas from Platter Talk It’s no secret that we love our homemade pizza here on Platter Talk food blog and we’ve got many more great pizza ideas for you to enjoy! Read on and find out which pizza idea came to me in a dream! (It’s one of my favorites!) Thai Chicken Pizza Pizza Margherita con Burrata Balsamic Mushrooms on Pizza with Caramelized Shallots & Microgreens Garlic and Ginger Pizza Pesto Pizza with Sun-Dried Tomato and Asiago Cheese Easy Margherita Pizza Pizza Doug h + aglio e origano Pizza – Garlic and Oregano Pizza Easy Grilled Mini Pizzas Chicken Caesar Pizza Bites Appetizer Print Add Review Pumpkin Pizza If you're looking for new pizza ideas, this homemade pizza recipe features a store-bought crust, topped with a savory pizza sauce based in pumpkin puree and caramelized onions. Course Appetizer, Dinner Cuisine American Keyword fall, Pizza, pumpkin, savory Prep Time 45 minutes Cook Time 10 minutes Fresh pizza dough proof time 1 hour Total Time 55 minutes Servings 8 Calories 214 kcal Author Dan from Platter Talk Ingredients pizza crust fresh and refrigerated 1 tbsp butter 2 tbsp olive oil 1 onion 15 oz pumpkin puree 1 tsp thyme leaves 2 tbsp sugar 1 tsp pumpkin spice 3 tbsp milk 2 cloves garlic crushed 1 shallot fine dice 1/2 cup Parmesan cheese grated 8 oz Gouda cheese shredded 1 handful arugula leaves sage leaves fresh 1 tsp kosher salt 1 tbsp balsamic vinegar US Customary - Metric Instructions Allow fresh pizza dough to proof (rise) at room temperature for one hour. Preheat oven to 500 or 550°, if using a pizza stone. If using a metal baking pan, preheat to 400°. Preheat stone or metal pan in the oven. Combine butter and olive oil in large skillet and melt over medium-low heat. Slice onion, at least 1/8" thick and place in skillet. Stir onion slices, over heat for about 45 minutes until brown, soft and nicely caramelized. Add pumpkin to skillet along with thyme leaves, sugar, and milk. Stir pizza sauce and add Parmesan cheese. Remove from heat and stir in garlic and diced shallot. Place pizza dough on large sheet of parchment paper (big enough to fit your pizza stone or pan). Roll out dough to approximate dimensions of pizza stone or pan. Gently crimp edge of the dough and the edge with a dab of olive oil.  Evenly spread pumpkin pizza sauce on the pizza dough. Sprinkle top with arugula leaves, add as many or as few as you like. Cover top with shredded Gouda cheese. While pizza is baking, place 1 tablespoon olive oil in small skillet and heat over medium heat. Place fresh sage leaves in hot oil, a few at a time, for no longer than 30 seconds. Remove with spoon and allow to drain on paper towel. Use a pizza peel to slide parchment paper and unbaked pizza onto hot pizza stone or pan. Bake for 10 minutes. Check the bottom of the crust. If it seems done, remove at that time. If it needs another minute or two in the oven, continue to bake and monitor until done. Remove pizza from oven, allow to rest at least five minutes and then garnish with crispy sage. Recipe Notes Drizzle each slice of this homemade pizza with balsamic oil and evenly add a pinch of kosher salt. Nutrition Facts Pumpkin Pizza Amount Per Serving Calories 214 Calories from Fat 126 % Daily Value* Total Fat 14g 22% Saturated Fat 7g 35% Cholesterol 40mg 13% Sodium 643mg 27% Potassium 196mg 6% Total Carbohydrates 11g 4% Dietary Fiber 1g 4% Sugars 6g Protein 10g 20% Vitamin A 171.9% Vitamin C 5.2% Calcium 30.3% Iron 5.6% * Percent Daily Values are based on a 2000 calorie diet. Pin this Homemade Pizza Idea for Later Be and check out all of the great pumpkin recipes below!   Here are today’s #PumpkinWeek Recipes: Beverages: Pumpkin Juice- Harry Potter Style from Jonesin’ For Taste Pumpkin Pie Bourbon Cocktail from Love and Confections Savory: Creamy Pumpkin Fiesta Chicken Soup from Amy’s Cooking Adventures One Pot Creamy Pumpkin Bacon Pasta from 4 Sons ‘R’ Us Pumpkin Cheddar Ale Soup from Strawberry Blondie Kitchen Pumpkin Chili from It Bakes Me Happy Pumpkin Grilled Cheese Paninis from Eat Move Make Pumpkin Hummus from Sweet Beginnings Pumpkin Mac and Cheese from Everyday Eileen Pumpkin Mashed Potatoes from Rants From My Crazy Kitchen Pumpkin Pizza from Platter Talk Savory Loaded Pumpkin Cornbread from Who Needs A Cape? Savory Pumpkin & Pepper Goat Cheese Tart from Hardly A Goddess Baked Goods & Desserts: Chocolate Chip Pumpkin Bread from House of Nash Eats Fluffy Pumpkin Buttermilk Pancakes from The Redhead Baker Fluffy Pumpkin Pie Dip from The Beard and The Baker No Bake Pumpkin Cheesecake from Cooking with Carlee Pumpkin Banana Bread from A Day in the Life on the Farm Pumpkin Biscuits from A Kitchen Hoor’s Adventures Pumpkin Cheddar Skillet Corn Bread from Tip Garden Pumpkin Cream Cheese Muffins from Family Around the Table Pumpkin Creme Brulee from Cookaholic Wife Pumpkin Ginger Donuts from Daily Dish Recipes Pumpkin Kolaches from The Spiffy Cookie Pumpkin Oatmeal Muffins from The Bitter Side of Sweet Pumpkin Pecan Pancakes with Caramel Syrup from The Chef Next Door Pumpkin Pie Crescents from Hezzi-D’s Books and Cooks Pumpkin Pie with Marshmallow Meringue from The Crumby Kitchen Pumpkin Snickerdoodles from Culinary Adventures with Camila Pumpkin Souffle from Caroline’s Cooking Pumpkin Spice Cake Roll with Maple Bourbon Cream from Grumpy’s Honeybunch Pumpkin Spice Dessert Hummus from For the Love of Food Pumpkin Spiced Cookies from April Golightly   Thank you PumpkinWeek Sponsors: Dixie Crystals, Cabot Cheese, and Eggland’s Best for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for PumpkinWeek recipes. All opinions are my own. The PumpkinWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Three (3) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The PumpkinWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the PumpkinWeek posts or entry. Pin Share Tweet Yum Reddit +1