Savory Pumpkin Pizza with Caramelized Onions and Havarti (Print version)
Creamy pumpkin sauce, sweet caramelized onions, and melted Havarti cheese on a crisp crust. A cozy fall pizza ready in about 45 minutes.
# Ingredients:
For the pumpkin sauce
01 -
3/4 cup (180 g) canned pumpkin puree (not pie filling)
02 -
1 tablespoon olive oil
03 -
2 cloves garlic, minced
04 -
1 teaspoon fresh sage, chopped (or 1/2 teaspoon dried)
05 -
1/4 teaspoon red pepper flakes
06 -
1/2 teaspoon kosher salt
07 -
1/4 teaspoon black pepper
For the toppings
08 -
2 large yellow onions, thinly sliced
09 -
1 tablespoon unsalted butter
10 -
1 teaspoon olive oil
11 -
8 oz (225 g) Havarti cheese, shredded
12 -
4 oz (115 g) low-moisture mozzarella, shredded (optional)
For the base
13 -
1 lb (450 g) pizza dough
14 -
Cornmeal or flour for dusting
15 -
Fresh thyme or sage leaves for garnish
# Instructions:
01 -
Melt butter with oil in a wide skillet over medium-low heat. Add sliced onions and cook for 20-25 minutes, stirring occasionally, until deep golden and jammy. Splash in a tablespoon of water if they stick. Set aside.
02 -
Warm olive oil in a small saucepan over medium heat. Cook garlic for 30 seconds until fragrant. Stir in pumpkin puree, sage, red pepper flakes, salt, and pepper. Simmer gently for 5 minutes, then remove from heat.
03 -
Preheat oven to 475°F (245°C) with a baking sheet or pizza stone on the center rack. Stretch dough into a 12-inch round on a cornmeal-dusted surface.
04 -
Spread pumpkin sauce over the shaped dough, leaving a 3/4-inch border. Scatter shredded Havarti and mozzarella evenly, then distribute the caramelized onions on top.
05 -
Slide the pizza onto the hot baking surface and bake for 10-12 minutes until the crust is golden and the cheese is bubbly with light brown spots.
06 -
Cool for 2 minutes so the cheese sets. Top with fresh thyme or sage, slice into wedges, and serve.
# Good to know:
01 -
Best served immediately while the crust is crisp.
02 -
The pumpkin sauce can be made up to 2 days ahead and refrigerated.