This Pumpkin Pizza will be your favorite recipe for fall! A homemade pizza loaded with cheesy, savory, yet sweet flavors!
Why you will LOVE This Recipe
After a long week, I love cooking up something that is going to curb my craving and make me feel good! What does that mean?? PIZZA! Sometimes, Mr. FFF and I indulge in some cauliflower pizza with greek yogurt pesto on a Friday night, or switch things up and cook ourselves up some pizza crockpot pasta when we are wanting comfort food. Today’s pumpkin pizza recipe is going to be your new fave because it’s flavorful, healthy, and rich with a delicious combination of cheeses that you will love! It’s also made with healthy ingredients that nourish your body and keep you full!
Ok, you might be wondering how on earth to incorporate pumpkin into a pizza recipe and that’s totally fair because it’s not a common pizza ingredient! It’s used in the sauce to make it flavorful, rich and delicious and once you try it, you may never go back! Here’s what you will need to make your own pumpkin pizza:
- Pizza Crust
- Olive Oil
- Ginger Powder
- Canned Pumpkin Puree
- Unsalted Butter
- Chicken Apple Sausage Links
- Gouda Cheese
- Parmesan Cheese
- Fresh Sage Leaves
- Avocado Oil
How to make Pumpkin Pizza
Place the pizza dough in a bowl and let it proof while you prepare the rest of the pizza ingredients.
Throw a splash of oil into a pan and heat it up. Once heated, add in the onions and stir to coat them. Cook until the onions are soft, brown and caramelized. When the onions are almost done, stir in the spices other than half the cinnamon. Add in the pumpkin, milk, sugar, salt, and remaining cinnamon and stir well.
Add the butter into a small saucepan and cook, stirring frequently, until it begins to brown. Stir into the sauce and mix until thoroughly combined. Add the sausage slices into the pan and sear them on each side. Remove and set aside. In the same pan, add just enough oil to cover the bottom and place the sage leaves in it until they are lightly browned, then remove them and place onto a paper towel.
Preheat your oven and let it heat up while you assemble your pizza. Spread the dough out onto a pizza pan. Spread out the sauce evenly on your pizza dough. Spread out the sausage and then sprinkle the cheeses over top, finishing off with the sage leaves.
Bake your pizza until the crust is golden brown and the cheese is melted. Slice, serve and DEVOUR! Enjoy!
If there’s something about this pizza recipe you want to tweak to suit your dietary needs and/or preferences, go right ahead! There are so many pumpkin pizza ideas to make this recipe BOMB! You could kick up the heat by using a spicier sausage or leave the sausage out altogether to make it vegetarian. As far as crust goes, you could make your own or buy it at the store, or use a gluten free crust! You could even add in some sauteed peppers to the pumpkin pizza sauce along with the onions if you so desire.
How long does Pizza last in the Fridge?
We never do, BUT if you happen to have leftovers, they will keep well in an airtight container in the fridge for 3-5 days. This pizza makes great leftovers and easy, delicious lunches at the office!
How to freeze Pizza
To freeze this pizza, I recommend slicing your pizza into individual portions and then wrapping them individually in plastic wrap, then tossing them in a freezer style ziploc bag for up to 3 months. This makes the portions much easier to thaw, heat and enjoy!
more delicious pumpkin recipes:
- Pizza crust, fresh and refrigerated (GF or regular)
For the sauce
- 1 Tbsp Olive oil
- 1/2 A large onion, thinly and evenly sliced
- 1/2 + 1/8 tsp Cinnamon, divided
- 1/4 tsp Ginger powder
- 1/8 tsp Nutmeg
- 1/16 tsp Allspice
- 1/2 Cup Canned pumpkin puree
- 2 Tbsp Milk, of choice (almond milk is fine)
- 1 tsp Sugar
- 1/2 tsp Salt
- 1 Tbsp Unsalted butter (dairy free butter works)
- 2 Chicken apple sausage links, sliced (omit for vegetarian)
- 1 Cup Gouda cheese, grated and tightly packed
- 1/2 Cup Parmesan cheese, grated and tightly packed
- 12 Fresh sage leaves
- Avocado oil (or any neutral flavored oil) for frying
- Let the pizza dough proof for one hour at room temperature.
- While the dough proofs, heat the oil up in a medium pan over medium heat. Add in the onions and stir to coat in oil. Cook, stirring occasionally, until then onions are brown, soft and caramelized. You may need to turn down then heat half way through. This takes 30-40 minutes.
- Once the onions are almost done, stir in 1/2 tsp of the cinnamon and all of the ginger, nutmeg and allspice. Cook until done.
- Add in the pumpkin, milk, sugar, salt and remaining cinnamon and stir.
- Place the butter in a small sauce pan over medium heat. Cook, stirring frequently until it melts and starts to foam. When it starts to foam, stir it constantly until it turns golden brown.
- Once it's brown, immediately remove it from the heat and stir well into the sauce.
- Heat a large pan on medium high heat and sear the sliced sausage and both sides until browned, about 1-2 minutes per side.
- Heat just enough oil to cover the bottom of a small pan on high heat. Once hot, add in the sage leaves and cook until lightly browned, only about 1 minute. Transfer to a paper towel lined plate.
- Heat your oven to 425-450 degrees F (depending what your pizza dough says)
- Roll or stretch the dough to fit a pizza pan (you can roll the pizza dough on a large sheet of parchment paper and then put the parchment paper on then pizza pan to make it easier!)
- Spread the pumpkin sauce on the dough, leaving an inch or so around the sides for the crust.
- Spread the sausage on top, followed by the cheeses. Finish off with the sage (you can break them up a little if you want to spread them more evenly.)
- Bake in the center rack until the crust is brown and the cheese is melted, about 15-20 minutes.
- Let cool for a few minutes and then DEVOUR!
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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