Pumpkin Pizza

Pumpkin pizza is a terrific way to celebrate pumpkin season! The combination of pumpkin puree, feta cheese, and crispy seeds on freshly baked pizza crust will surprise your taste buds.

The recipe uses this easy 1-bowl pizza dough; no kneading is required!

Remember all my vegetarian pizza toppings? From spinach pizza and lemon pizza to this scrumptious mushroom pizza. It’s hard to resist freshly baked pizza crusts topped with flavorful, seasonal ingredients.

Well, the time has come to share a NEW seasonal vegetarian pizza recipe with you. Meet this amazingly delicious pumpkin pizza!

The dough is beautifully simple. It is made with flour, yeast, salt, water, and oil. It doesn’t require a stand mixer or hand kneading. Mix all the ingredients in one bowl and let it rest until doubled in size. Easy, right? But you’re welcome to use your favorite pizza dough, too.

Now, let’s talk pumpkin pizza topping. The soft pumpkin puree is combined with seasoning, garlic, extra virgin olive oil, and herbs. I wanted to add savory flavors to the slightly sweet pumpkin, turning it into a smooth, flavorful pizza base.

Next, top with fresh mozzarella, savory feta, and pumpkin seeds to add a lovely textural contrast. And bake!

This fall pizza with pumpkin packs a lot of flavor that blows me away every single time. It’s just delicious, and savory, and crispy, and soooo good.

But don’t take my word for it—just make it, serve it with white wine, and enjoy it with some company. You’ll love it!

List of the ingredients

• Easy pizza dough (or your favorite dough)
• Pumpkin puree
• Mozzarella cheese in water (or firm shredded mozzarella)
• Feta cheese
• Thyme & chives
• Extra virgin olive oil
• Garlic
• 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)

• Start by making this pizza dough recipe, which is easy to make and requires minimal prep time. You can also use your favorite pizza dough.
• Next, combine the pumpkin puree with the garlic, olive oil, thyme, salt and pepper. Set aside.

• Once the dough has doubled in size and fluffy, stretch it into a large rectangular or round shape (approximately 9×13 inches).
• Spread the pumpkin mixture all over the pizza base.
• Scatter with diced mozzarella, crumbled feta, seeds, salt, and pepper.
• Bake until crispy, and finish with chopped, fresh chives Enjoy!

Recipe notes

ingredients & substitutions

Pizza dough: Try my easy pizza dough recipe. No kneading is required – just combine all-purpose flour, instant yeast, salt, water, and olive oil in a large bowl. Of course, you can also use your favorite store-bought dough or recipe.

Pumpkin: You can use canned or homemade pumpkin puree, but not pumpkin pie filling, as it contains other ingredients and sugar.

Cheese: Fresh whole-milk mozzarella is the best, but the shredded low-moisture option works well, too. For a burst of flavor, I add feta cheese (from a block, not the pre-crumbled stuff). It’s soft, and salty, and pairs beautifully with the sweet pumpkin. I’m pretty sure that goat cheese or, even blue cheese, will work instead of feta.

Extra virgin olive oil: For a wonderful, fruity flavor! But you’re welcome to use regular olive oil if you wish.

Garlic: It’s essential to add more flavor.

Seeds: Pumpkin seeds get crispier in the oven and add extra texture, just delicious. But you’re welcome to use walnuts instead of seeds.

Herbs: Thyme adds aromatic notes that balance the sweetness of the pumpkin, while the chives are fresh and pungent, perfect to finish this pumpkin pizza. You can also use green onion instead of chives.

Salt & pepper: To make the flavors pop!

TIPS FOR A CRISP pumpkin pizza

1. Preheat the oven. A burst of initial heat from the hot oven is so important!
2. 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.
3. Stretch the pizza dough using your fingers and try to keep all those gas bubbles inside the dough. Don’t use a rolling pin.
4. 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. 
5. Transfer your pizza to the hot stone using parchment paper and a pizza peel. This helps greatly 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
• Spinach pizza
• Sun-dried tomato pizza
• Mini pizzas

If you make this pumpkin pizza recipe or have a question, leave a comment. I would love to hear from you and get your feedback! 

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Print Recipe

Pumpkin Pizza

Pumpkin pizza is a terrific way to celebrate pumpkin season! The combination of pumpkin puree, feta cheese, and crispy seeds on freshly baked pizza crust will surprise your taste buds! 

The recipe yields 2 large portions or 6 slices.

Prep Time15 minutes mins

Cook Time15 minutes mins

Proofing time1 hour hr

Total Time1 hour hr 30 minutes mins

Course: Pizza

Cuisine: Italian

Keyword: pumpkin pizza

Servings: 2

Author: Katia

Ingredients

Pizza dough

• 1 ball Easy pizza dough (or store-bough dough)

Lemon Brine

• 1 cup (220 grams) pumpkin puree (not pumpkin pie filling)
• 1 tablespoon extra virgin olive oil
• 1 small garlic clove, grated
• ¼ teaspoon dried thyme (or ½ tsp fresh thyme leaves)
• ½ teaspoon fine salt
• ⅛ teaspoon black pepper, plus more for serving

Mozzarella

• 5 oz (150 grams) fresh mozzarella (or from ½ to ⅓ cup shredded firm mozzarella)
• 3 oz (90 grams) feta cheese, crumbled

To finish

• 1-2 tablespoons fresh chives, chopped
• Freshly ground black pepper, to taste

Instructions

Pizza dough

• Follow the easy no-knead pizza recipe through step 5, including shaping the pizza and preheating the oven.

Pumpkin pizza

• Make the pumpkin mixture: In a bowl, combine the pumpkin puree, garlic, olive oil, salt, pepper, and thyme. Set aside.
• Prepare the cheese: If using fresh mozzarella cheese in water, cut it into ½-inch thick pieces. If the mozzarella is very watery, you may want to dab it with a paper towel to remove excess moisture.
• Shape the dough: when the dough is ready, follow step 5, place the dough on a parchment paper sheet, and starting from the center, gently press it out with your fingers until you get approximately a 9×13 inch pizza. Then, gently place the dough onto a pizza peel or onto the back of a rimmed baking sheet. 
• Add the topping: Spread the pumpkin evenly once the dough is stretched out. Add the mozzarella and feta cheese, and finish with the seeds and a few cracks of black pepper.
• Bake the pizza: Use the pizza peel to carefully transfer the pizza onto the preheated pizza stone. Bake the pizza until the cheese and crust are nicely browned. Each oven is different, so keep an eye on it (e.g., in a forced fan oven, it will take about 8-10 minutes).
• Serve: Top your freshly baked pizza with the chives and black pepper or salt if you like. Slice and serve immediately.

Notes

 

What to use instead of a pizza stone? Each oven usually has a rimmed baking sheet that you can invert and place on the lowest shelf of your oven before you preheat it. When the baking sheet is right-side up, taking the pizza in and out of the oven will be easier, and the preheated baking sheet will make a nice and crisp pizza crust. To bake your pizza, place pizza and parchment paper on a pizza peel on the back of a baking sheet. When it’s time to bake, slide the pizza onto the hot, reverted baking sheet and bake until golden and crispy.

 

Pumpkin pizza leftovers: Cover leftover pizza tightly and store in the refrigerator up to 1 day or freeze up to 3 months. Thaw and reheat in the oven the frozen pizza leftovers until nice and crispy.