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.
HOW TO MAKE A SAVORY PUMPKIN PIZZA
(Exact ingredient amounts are included in the printable recipe card below. Scroll down to view.)
- 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
HOW TO PREPARE ROASTED PUMPKIN AND ONIONS
Gently toss pumpkin, onion and olive oil in a baking dish to coat.
Bake for 20 minutes or until pumpkin is fork-tender.
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.
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.
Then chop one large roasted red pepper or a couple smaller ones into pieces. Sprinkle over the red pesto.
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.
Now it’s time to add half of the roasted pumpkin and red onions.
Then add the rest of the cheese.
And finally sprinkle on the rest of the pumpkin and onions along with the crumbled bacon.
Then into the oven, it goes. Cut into slices and enjoy.
It’s beyond delicious!
The ingredients mingle beautifully and create the most delicious fall pizza you’ve ever had.
Plus, it’s super cheesy!
- 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
- 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.