Pumpkin Pizza
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Pumpkin pizza is the perfect vegetarian pizza recipe for fall! The combination of pumpkin puree, onion, and creamy burrata on crispy pizza crust is AMAZING.
Published in Oct 2024/updated in Oct 2025
Remember all my vegetarian pizza toppings? From spinach pizza to mushroom pizza, it’s hard to resist freshly baked pizza topped with delicious, seasonal ingredients.
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Well, October is the perfect time to share this terrific pumpkin pizza again!
For the dough, I’ve used my stand mixer recipe for an easy, pliable dough and an artisanal crust. But if you don’t have a stand mixer, you can make this easy no-knead recipe in one bowl, or use your favorite dough.
Now, let’s talk about pumpkin pizza topping. The smooth and subtly sweet pumpkin purée, combined with garlic, onion, herbs, and olive oil, makes a tomato-free pizza sauce that is vibrant orange, earthy, and flavorful.
Next, top with pumpkin seeds or pine nuts for added texture and flavor. Bake until crispy and golden, then finish with rich, luxurious burrata, which becomes beautifully soft and creamy when warmed on your freshly baked pumpkin pizza. And it’s so damn good!
This simple pizza with pumpkin blows me away every single time, seriously. But don’t take my word for it—just make it and have a great pizza night!
List of the ingredients
- Pizza dough
- Pumpkin purée
- Onion
- Burrata or fresh mozzarella
- Thyme
- Extra virgin olive oil
- Garlic
- Pine nuts or pumpkin seeds
- Salt & pepper
How to make pumpkin pizza
(Note: this is a quick description; the full recipe is at the bottom of the page)
- The pumpkin pizza recipe uses this stand-mixed pizza dough, which makes 2 round pizzas (10 inches/25 cm Ø each). The steps and method are explained here, but you’re welcome to use your favorite dough if you wish (keep in mind that the topping is 20 oz of dough).
- Next, when the dough is ready, preheat the oven to 230 ℃/450℉.
- Combine the pumpkin puree with olive oil, garlic, and seasoning.
- Stretch and top the pizza with the pumpkin mixture, onion slices, thyme, pine nuts, or seeds.
- Bake until golden and crispy.
- Finally, tear up the lovely burrata or buffalo Mozzarella, add it to the warm pizza, and let it sit for a few minutes. Drizzle with extra virgin olive oil, add freshly ground black pepper, and slice. Each bite is so delicious!
Recipe notes
ingredients & substitutions
Pizza dough: This recipe uses my stand mixer recipe that requires 3 hours for proofing. It’s easy to work with, very pliable, and works in a pizza oven. It makes 20oz/560 grams of dough, enough for 2 large pizzas. Alternatively, you can use this no-knead recipe that requires a proofing time of 1 hour, no special equipment—just a bowl and a spoon. This recipe yields approximately 14oz/400 grams of dough (and you can reduce the amount of pumpkin topping in this case). You’re also welcome to use your favorite pizza dough.
Pumpkin: You can use canned or homemade pumpkin puree, but not pumpkin pie filling, as it contains other ingredients and sugar. If you don’t have pumpkin purée on hand, roast some diced butternut squash, smash it with a fork, and use it as a substitution.
Burrata: It’s fresh, soft, creamy, and delicately flavored. You want to savour this luscious Italian cheese when it’s slightly warm (don’t bake it!). Buffalo mozzarella is also a great substitution if you wish (we LOVE it, too!). I know burrata and buffalo mozzarella are a bit of an indulgence, and if you are looking for a less expensive option, go for another melty cheese such as fresh whole-milk mozzarella.
Onion: It brings so much flavor! I love white onion here, but you can use any color.
Extra virgin olive oil: It adds a fruity flavor to the pumpkin mixture, but it’s also terrific dipped over freshly baked pizza.
Garlic: It’s essential to add more flavor.
Seeds or pine nuts: They get crispier in the oven and add extra texture. I love pine nuts with their earthy crunch and distinct flavour, but pumpkin seeds are less expensive and work fine. I love them both!
Herbs: Thyme adds aromatic notes that balance the sweetness of the pumpkin. You can also use dried thyme, or finish your pumpkin pizza with fresh sage leaves or arugula.
Salt & pepper: To make the flavors pop. I recommend a sprinkle of freshly ground pepper after baking.
TIPS FOR A CRISPY pumpkin pizza
- Preheat the oven. A burst of initial heat from the hot oven is so important!
- Bake the pizza on the bottom rack of the oven, close to the heating element. This is the best spot in my oven to make the pizza bottom crispy. But since each oven is different, use the position that works best for you.
- Stretch the pizza dough using your fingers, trying to keep all those gas bubbles inside the dough. Don’t use a rolling pin.
- Bake your pizza on a hot pizza stone or pizza steel. Alternatively, you can use a baking tray (see my tips in the recipe card!) and make sure the pizza stone is inside during preheating so it’s already hot when you bake your pizza.
- Transfer your pizza to the hot stone using parchment paper and a pizza peel. This helps significantly if you use a high-hydration dough like this no-knead dough.
MORE PIZZA RECIPES YOU’LL LOVE!
- Olive pizza
- Bruschetta pizza
- Pizza with eggplants
- Fresh tomato pizza
- Artichoke pizza
- Quick Caprese pizza
- Sun-dried tomato pizza
- Mini pizzas
If you’re looking for a new, delicious pumpkin recipe full of fall flavors, this pumpkin pizza is for you! Let me know if you make it. I would love to hear from you!
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Pumpkin Pizza
Ingredients
Stand mixer dough (or 20oz of your fav dough)
- 1 cup (240 ml) luckewarm water
- ¾ teaspoon fine salt
- 3 cups (360 grams) Flour (00, all-purpose, or bread flour)
- ½ teaspoon instant yeast
- 1 tablespoon olive oil
Pumpkin topping
- 1 can 1 ¾ cup pumpkin puree (not pie filling)
- 1 tablespoon extra virgin olive oil, plus more for drizzling
- ½ teaspoon salt, or to taste
- ⅛ teaspoon black pepper, plus more to serve
- 1 large garlic clove, grated
- 1 large white onion, finely sliced
- leaves from a few sprigs of thyme (sub with ½ tsp of dried)
- 10 oz (300 grams) burrata or buffalo mozzarella, at room temp (quantity if for 2 pizzas)
- 2 tablespoon pine nuts or pumpkin seeds
- extra virgin olive oil and fresh black pepper, to serve
Instructions
- For the stand mixer dough, I recommend reading this post from start to finish before starting. Next, add 1 cup of lukewarm water (240 ml) and salt in the bowl of a stand mixer bowl. Start mixing on a low speed with the dough hook attachment.
- Mix flour and yeast, and gradually add them to the water. When you see the flour added has been incorporated, add more, using a spatula to scrape down the flour you might have on the side of the bowl. The dough should look perfectly pliable at this stage, but feel free to add a little bit of flour if it looks a bit sticky.
- When all the flour has been incorporated, add the olive oil, increase the speed to medium, and let the stand mixer mixing for 10 minutes until the dough forms a smooth, elastic ball that no longer sticks to the sides of the bowl.
- Transfer the dough to a lightly floured surface (you need just a tiny amount of flour as the flour should be perfectly smooth and not sticky). Cover with a damp tea towel and let it rest for about 30 minutes.
- After the first rest, using a knife of a spatula, divide the dough into 2 equal parts. Now, take a each piece of dough, gently pull the edges and fold them over the center, or until the dough has tightened into a ball. Make a seam at the bottom to create tension. Repeat with the other dough piece.
- Cover the dough balls with a damp tea towel and let them rest at room temperature for about 2 hours (or let the dough rise until it doubles). You can also place them in separate bowls and cover with plastic wrap. Once they have doubled in size, they are ready to use to make your pizza.
- Use your fingertips to push the dough outward from the center, creating a circular shape (approx 11 inches/30 cm in diameter) and leaving about 1 inch of dough untouched around the edge. Try to keep the air bubbles if you can.
Pumpkin topping
- Add the pumpkin puree to a bowl, then add olive oil, salt, pepper, garlic and stir to combine. Taste and make sure you're happy with the seasoning.
- Top your pizzas with the pumpkin mixture, then add the sliced onion, pine nuts, thyme, and bake in the preheated oven (at least 230 ℃/450℉ – a hotter oven leads to a better pizza!) for about 8 minutes (in a forced-fan oven) or until golden brown and with a crispy bottom. Torn the burrata or mozzarella and add it to the pizza, let to sit and warm through. Drizzle with extra virgin olive oil, and add more freshly ground black pepper, slice and serve warm. Enjoy!
I’m a bit confused about the “lemon brine”. Is that a typo. I can’t see lemon in the ingredients. Am I missing something.
Hi Molly. That was an oversight, sorry. The “lemon brine” has been added automatically, but I didn’t notice it!
It’s amended now – no lemons are required for the recipe. : )