The Best Pumpkin Pizza Recipe

Name: The Best Pumpkin Pizza Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound; or store-bought pizza dough, divided into two 8-ounce balls; 1 small kabocha squash or sugar pumpkin, quartered, seeds discarded; 5 tablespoons extra-virgin olive oil, divided; Kosher salt and freshly ground black pepper; 2 tablespoons honey; 1 pinch ground cinnamon; 1 pinch grated nutmeg; 2 tablespoons unsalted butter; 2 crisp baking apples such as Golden Delicious, cut into 1/2-inch dice; 2 tablespoons minced fresh sage leaves, plus 1/4 cup roughly torn leaves, divided; Flour for dusting; 8 ounces shredded Gruyere cheese; 6 ounces fresh mozzarella cheese; 2 ounces grated Parmigiano-Reggiano cheese; 2 scallions, white and pale-green parts only, thinly sliced, divided

Servings: persons

1 pound
or store-bought pizza dough, divided into two 8-ounce balls
1 small kabocha squash or sugar pumpkin, quartered, seeds discarded
5 tablespoons extra-virgin olive oil, divided
Kosher salt and freshly ground black pepper
2 tablespoons honey
1 pinch ground cinnamon
1 pinch grated nutmeg
2 tablespoons unsalted butter
2 crisp baking apples such as Golden Delicious, cut into 1/2-inch dice
2 tablespoons minced fresh sage leaves, plus 1/4 cup roughly torn leaves, divided
Flour for dusting
8 ounces shredded Gruyere cheese
6 ounces fresh mozzarella cheese
2 ounces grated Parmigiano-Reggiano cheese
2 scallions, white and pale-green parts only, thinly sliced, divided

1
Place each ball of pizza dough in a lightly oiled bowl and cover tightly with plastic wrap. Set aside.
2
Adjust oven rack to center position and preheat oven to 325u00b0F. Toss three pumpkin quarters with 1 tablespoon olive oil and coat thoroughly with hands. Season with salt and pepper. Place in a cast iron skillet or on a foil-lined rimmed baking sheet and roast until a knife meets no resistance when poked into the flesh around the stem, about 45 minutes. Remove from oven and set aside until cool enough to handle.
3
Scrape pumpkin flesh out into a large bowl. Add honey, cinnamon, nutmeg, and 2 tablespoons olive oil. Mash with a whisk until a rough puree is formed. Season to taste with salt and pepper.
4
While pumpkins are roasting, cut remaining pumpkin quarter into 1/2-inch dice. Melt butter in a large skillet over high heat, swirling until foaming subsides. Add diced pumpkin and apple and cook, tossing and stirring frequently until tender and browned on most sides, about 10 minutes. Season to taste with salt and pepper; stir in minced sage. Transfer to a bowl and set aside.
5
When toppings are ready, adjust oven rack to top position under broiler and place a Baking Steel or pizza stone on top. Preheat oven to maximum heat setting. Allow to preheat for 30 minutes.
6
Transfer one ball of pizza dough to a bowl of flour and turn to coat. Transfer to a lightly floured wooden pizza peel and stretch or roll into a thin circle. Top with half of shredded gruyere cheese, half of the mozzarella applied in dollops, and a light sprinkling of Parmesan. Add mashed pumpkin in rough dollops around the cheese. Add half of sauteed pumpkin and apple. Sprinkle with torn sage leaves and half the scallion whites. Drizzle with 1 tablespoon olive oil and season with salt. Turn broiler on to high and launch pizza onto baking steel. Bake, rotating occasionally, until puffy and charred around the edges, about 4 minutes. Remove from oven, sprinkle with half the pale-green scallions, and serve. Repeat with remaining dough and toppings.

789

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 pound, or store-bought pizza dough, divided into two 8-ounce balls, 1 small kabocha squash or sugar pumpkin, quartered, seeds discarded, 5 tablespoons extra-virgin olive oil, divided, and more.

Yes, The Best Pumpkin Pizza Recipe falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!