Description

This best pumpkin pizza recipe features a delightful fall-inspired combination of roasted pumpkin puree, sautéed pumpkin and apples, and a blend of Gruyère, mozzarella, and Parmesan cheeses on a thin, crispy crust. The pizza is topped with fresh sage and scallions, offering a perfect balance of sweet, savory, and herbaceous flavors. Ideal for cozy autumn meals, this recipe guides you through roasting the pumpkin, preparing the toppings, and baking the pizza to a beautifully charred perfection using a pizza stone or baking steel.

Ingredients

Scale

Pizza Dough

1 pound homemade or store-bought pizza dough, divided into two 8-ounce balls

Roasted Pumpkin Puree

1 small kabocha squash or sugar pumpkin, quartered, seeds discarded
3 tablespoons extra-virgin olive oil, divided
Kosher salt and freshly ground black pepper, to taste
2 tablespoons honey
1 pinch ground cinnamon
1 pinch grated nutmeg

Sautéed Pumpkin and Apple

1 pumpkin quarter, cut into 1/2-inch dice
2 crisp baking apples such as Golden Delicious, cut into 1/2-inch dice
2 tablespoons unsalted butter
2 tablespoons minced fresh sage leaves
Kosher salt and freshly ground black pepper, to taste

Cheese Toppings

8 ounces shredded Gruyère cheese
6 ounces fresh mozzarella cheese
2 ounces grated Parmigiano-Reggiano cheese

Garnishes

1/4 cup roughly torn fresh sage leaves
2 scallions, white and pale-green parts only, thinly sliced and divided
1 tablespoon extra-virgin olive oil (for drizzling)
Flour for dusting

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Instructions

Prepare Dough: Place each ball of pizza dough in a lightly oiled bowl and cover tightly with plastic wrap. Set aside to rest.
Roast Pumpkin: Adjust oven rack to center and preheat to 325°F (160°C). Toss 3 pumpkin quarters with 1 tablespoon olive oil, season with salt and pepper, and roast in a cast iron skillet or foil-lined rimmed baking sheet until tender, about 45 minutes. Let cool.
Make Pumpkin Puree: Scoop out roasted pumpkin flesh into a large bowl. Add honey, cinnamon, nutmeg, and 2 tablespoons olive oil. Mash roughly with a whisk and season with salt and pepper to taste.
Sauté Pumpkin and Apple: While pumpkin roasts, dice remaining pumpkin quarter. Melt butter in a large skillet over high heat. Add diced pumpkin and apples, sautéing with frequent stirring until tender and browned, about 10 minutes. Season with salt, pepper, and stir in minced sage. Transfer to bowl and set aside.
Preheat Broiler and Bake Surface: Adjust oven rack to the top position and place a baking steel or pizza stone on it. Preheat oven to the highest setting and allow the stone/steel to heat for 30 minutes.
Shape Pizza: Lightly flour a bowl and coat one dough ball with flour. Transfer to a floured wooden pizza peel and stretch or roll into a thin circle.
Assemble Pizza: Evenly distribute half the Gruyère cheese, half the mozzarella in dollops, and sprinkle Parmesan on the dough. Add dollops of pumpkin puree around cheeses. Top with half of the sautéed pumpkin and apple mixture. Sprinkle torn sage leaves and half the sliced white scallions. Drizzle with 1 tablespoon olive oil and season lightly with salt.
Bake Pizza: Turn broiler to high and slide pizza onto preheated baking steel or stone. Bake, rotating occasionally, until crust is puffy and charred on edges, about 4 minutes. Remove.
Garnish and Serve: Sprinkle with half the pale-green scallions and serve immediately. Repeat the process for the second pizza using remaining ingredients.

Notes

Use a cast iron skillet or rimmed baking sheet to roast the pumpkin evenly.
Allow the baking steel or stone to preheat fully to achieve a crispy, puffy crust.
For best flavor, use fresh sage and high-quality cheeses.
You can substitute kabocha squash with sugar pie pumpkin if unavailable.
This pizza pairs well with a light autumn salad or a crisp white wine.

Nutrition

Serving Size: 1 slice (approximate, assuming 8 slices per pizza, 16 slices total)
Calories: 1012
Sugar: 22 g
Sodium: 1889 mg
Fat: 60 g
Saturated Fat: 25 g
Unsaturated Fat: 35 g
Trans Fat: 0 g
Carbohydrates: 80 g
Fiber: 5 g
Protein: 39 g
Cholesterol: 123 mg