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Home » Recipes » Savory Pumpkin Pizza Recipe

Savory Pumpkin Pizza Recipe

By: Liz  /  Published: November 16, 2020  /  Updated: November 16, 2020  /   Leave a comment

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I had the notion to make a pumpkin pizza the other day and I’m the only one in the house who thought it was a great idea. Clearly, my fam has no imagination because I got the same reaction back when I told them I was making a chili pizza and it blew their minds. 

I think they envisioned a pumpkin pie pizza—which this is not. Remember, pumpkin has a very mild flavor. It doesn’t taste of cinnamon, nutmeg, ginger and cloves on its own. And I’m not adding those spices to this pumpkin pizza recipe.

This is a savory pumpkin pizza and it’s INCREDIBLE.

fresh baked pumpkin pizza

HOW TO MAKE A SAVORY PUMPKIN PIZZA

(Exact ingredient amounts are included in the printable recipe card below. Scroll down to view.)

You’ll need:

  • pizza crust of your choice (I highly recommend a refrigerated European-style thin-crust such as Wewalka. I buy it at Harris Teeter or Walmart.)
  • fresh pumpkin, peeled and chopped
  • red onion
  • olive oil
  • red sundried tomato pesto
  • roasted red peppers
  • provolone cheese
  • bacon, cooked crisp and chopped

pumpkin pizza ingredients

HOW TO PREPARE ROASTED PUMPKIN AND ONIONS

Gently toss pumpkin, onion and olive oil in a baking dish to coat. 

raw pumpkin and onions in baking dish

Bake for 20 minutes or until pumpkin is fork-tender.

cooked pumpkin and red onions

BEST PUMPKINS FOR EATING

Look for pumpkins labeled as “pie pumpkins” or “sugar pumpkins”. They’re smaller, have more flesh, less stringiness and less water than a carving pumpkin so the flavor is more pronounced.

I don’t always see pie pumpkins at the grocery store but I always see them at farmstands and pumpkin farms. 

PREPARING THE PUMPKIN PIZZA CRUST

As mentioned, I highly recommend using a thin European-style pizza crust. I looooove the Wewalka brand. (This isn’t sponsored; it’s just my personal favorite refrigerated pizza crust.) Aside from the fact, it’s a delicious, crisp crust, there’s no stretching or rolling needed. It comes wrapped in parchment paper and you simply unroll it right onto your cookie sheet, leaving the parchment paper in place. 

That little bend on the left side is not normally there. I got distracted by my cats and the dough flopped in my hands when I was unrolling it. The right side is how it’s supposed to look. 

pizza dough

PREPARING THE PUMPKIN PIZZA SAUCE

Instead of traditional pizza sauce, use a combination of sundried tomato pesto and chopped roasted red peppers. The flavors will go perfectly with fresh pumpkin. 

Spread the tomato pesto over the whole crust.

red pesto on pizza

Then chop one large roasted red pepper or a couple smaller ones into pieces. Sprinkle over the red pesto.

roasted red peppers on pizza

If you were so inclined, you could combine the two ingredients in a food processor or blender and spread it over the crust, but for less fuss (and fewer dirty dishes to wash), just spread them on separately.

ADD THE REMAINING PIZZA INGREDIENTS

Place half of the provolone cheese slices over the sauce base. You could absolutely use shredded provolone, but I like using the slices. 

provolone cheese slices on pizza

Now it’s time to add half of the roasted pumpkin and red onions.

pumpkin and onions on pizza

Then add the rest of the cheese.

second layer of cheese slices on pizza

And finally sprinkle on the rest of the pumpkin and onions along with the crumbled bacon.

crumbled bacon on pizza

Then into the oven, it goes. Cut into slices and enjoy.

cheesy pumpkin pizza

It’s beyond delicious!

pumpkin pizza slices

The ingredients mingle beautifully and create the most delicious fall pizza you’ve ever had.

Plus, it’s super cheesy!

pumpkin pizza slice on spatula

PUMPKIN PIZZA RECIPE

pumpkin pizza slices

Pumpkin Pizza

Liz - Eat Move Make
This savory pumpkin pizza has surprising ingredients that mingle beautifully and make the BEST pumpkin pizza recipe you'll ever try.
5 from 1 vote
Print Recipe Save Recipe Saved Recipe
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Prep Time 20 mins
Cook Time 35 mins
Total Time 55 mins
Course Entree
Cuisine American
Servings 8
Calories 309 kcal

Ingredients
  

  • 1 pizza crust of your choice
  • 2 cups pumpkin, peeled and chopped
  • ¼ cup red onion sliced thin
  • 1 tablespoon olive oil
  • 2 tablespoons red pesto with sundried tomatoes
  • 1 large roasted red pepper (or several small ones) chopped
  • 8 ounces provolone cheese slices
  • 5 strips bacon cooked and chopped

Instructions
 

  • Preheat oven to 400 degrees.
  • Gently toss pumpkin, onion and olive oil in a baking dish to coat. Bake for 20 minutes or until pumpkin is fork-tender.
  • Raise oven temperature to 450 degrees. Put pizza crust on baking sheet. Spread pesto and roasted peppers over crust then add half of the cheese. Next add half of the pumpkin and onion mixture in an even layer. Add the rest of the cheese and sprinkle with remaining pumpkin and onions and cooked and crumbled bacon. Bake 15 minutes or until crust is crisp and cheese is melty.
All information presented on this site is intended for informational purposes only and nutrition may vary according to exact products and the online nutrition calculator being used. I am not a certified nutritionist and any nutritional information shared on EatMoveMake.com should only be used as a general guideline.

Nutrition

Calories: 309kcalCarbohydrates: 27gProtein: 13gFat: 17gSaturated Fat: 7gCholesterol: 29mgSodium: 791mgPotassium: 179mgFiber: 1gSugar: 5gVitamin A: 2766IUVitamin C: 5mgCalcium: 226mgIron: 2mg
Tried this recipe?Let us know how it was!

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About Liz

Liz is a midwestern mom gone southern (accent in transition). She lives in North Carolina and loves cooking, baking, traveling, movies, crafts, hot and cold tea, wine, pizza and the occasional nap. She also revels in the fact she's a crazy cat lady.

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Welcome!

I’m Liz! Thank you for visiting Eat Move Make. Here you will find a collection of easy & delicious year-round recipes, seasonal ideas, and DIY craft inspiration. Visit my About Me page for more of my story.

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I’m the founder of Eat Move Make and a North Carolina mom of two humans and six cats. I love to cook, bake, craft and travel. I’m also addicted to tea (but not sweet tea).

When I’m not creating something in my kitchen, and since my kids are now adults, I’m all about my bucket list of travel destinations and adventures.

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