Description
This Pumpkin Pizza combines creamy pumpkin-ricotta sauce, aromatic spices, and a blend of cheeses for a cozy fall twist on classic pizza. With its golden crust, sweet-savory balance, and crunchy toppings, it’s an elegant yet easy dish that celebrates autumn’s best flavors.
Ingredients
1 prepared pizza dough (store-bought or homemade)
1 cup pumpkin puree
1/2 cup ricotta cheese
2 tbsp olive oil
1 clove garlic, minced
1/2 tsp ground nutmeg
1/2 tsp cinnamon
Salt and black pepper, to taste
1 cup shredded mozzarella cheese
1/2 cup crumbled goat cheese or feta
1/2 red onion, thinly sliced
1/2 cup arugula
1/4 cup roasted pumpkin seeds (pepitas)
Instructions
- Preheat Oven: Preheat oven to 425°F (220°C) and place a pizza stone or baking sheet inside to heat.
- Prepare Sauce: In a bowl, mix pumpkin puree, ricotta cheese, olive oil, garlic, nutmeg, cinnamon, salt, and pepper until smooth.
- Shape Dough: Roll out the pizza dough on a floured surface to desired thickness and transfer it onto parchment paper.
- Assemble Pizza: Spread the pumpkin mixture evenly over the dough, leaving a small border. Top with mozzarella, red onions, and crumbled goat cheese.
- Bake: Transfer the pizza (on parchment) onto the preheated stone or pan and bake for 12–15 minutes, until the crust is golden and cheese is bubbly.
- Finish: Remove from the oven and top with fresh arugula and roasted pumpkin seeds.
- Serve: Slice and serve warm for the perfect mix of creamy, tangy, and crunchy textures.
Notes
Preheat the stone or pan to keep the crust crisp.
Use canned pure pumpkin (not pie filling) for best results.
Add hot honey or red pepper flakes for a spicy kick.
For a vegan version, use dairy-free cheese and olive oil instead of ricotta.
Pair with a simple salad or soup for a complete fall meal.
Nutrition
- Serving Size: 1 slice (1/4 of pizza)
- Calories: 375
- Sugar: 4g
- Sodium: 640mg
- Fat: 19g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 16g
- Cholesterol: 45mg
