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1
Preheat oven 350 degrees F.
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2
Remove the seeds and membrane from the pumpkin.
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3
The easiest way is to use a spoon and scrape the pumpkin.
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4
Now remove the skin; use a serrated knife and hold the pumpkin firmly as you remove the skin.
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5
Slice into 1-inch wedges.
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6
Then into cubes.
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7
Grab a baking sheet with a rim.
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8
Coat the bottom of the sheet with some olive oil and add the pumpkin.
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9
Season with cumin to taste (I like cumin so I used about 1 tablespoon), sage, rosemary, paprika to taste (I love paprika so I coat my pumpkin with about 1 tablespoon), and sea salt.
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10
Cover with aluminum foil and bake for about 30 minutes.
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11
Grab a cookie sheet and place the naan bread on the sheet.
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12
Brush with olive oil.
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13
Use a garlic press and press the garlic.
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14
Spread evenly on the naan.
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15
Set aside.
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16
Prepare the red onion topping.
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17
Slice the onion into rings.
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18
In a bowl, add vinegar and salt.
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19
Toss and set aside.
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20
Check on the pumpkin; it should be tender when poked with a fork.
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21
Not all pieces will be completely tender.
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22
If the majority are, remove from the oven and top the naan bread with pumpkin.
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23
Coat with feta and gorgonzola.
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24
Insert back into the oven and bake until the cheese melts a bit.
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25
Now, cook the onions.
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26
In a small pot, add a little olive oil.
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27
Once the oil is hot and ready, add the onions.
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28
(You may add the juice left in the bowl of the onions).
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29
Stir occasionally and cook until wilted, about 5 minutes.
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30
Its assembly time!
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31
Top the pizza with the onions and garnish with a few springs of cilantro.
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32
Eat up!
