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Pumpkin Pizza

Irresistible Pumpkin Pizza: A Cozy Fall Favorite to Savor

Enjoy a delicious Pumpkin Pizza that combines sweet roasted pumpkin, tangy feta, and vibrant pesto for a perfect fall dish.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 slices
Course: Baking
Cuisine: Italian
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pizza
  • 1 small Pie Pumpkin Offers a sweet, earthy flavor; butternut squash can be used as a substitute.
  • 2 tablespoons Extra Virgin Olive Oil Adds richness and aids in roasting; melted butter can also be used.
  • 1 pound Pizza Dough Essential for structure; both store-bought and homemade options are great.
  • 2 cups Shredded Mozzarella Provides melty texture; swap with provolone or gouda for a smokier flavor.
  • 1 cup Feta Cheese Delivers a tangy contrast; goat cheese can serve as a creamy alternative.
For the Pesto
  • 2 tablespoons Chopped Fresh Rosemary Adds aromatic herby notes; thyme or oregano can be used as substitutes.
  • 1 teaspoon Kosher Salt Essential for seasoning; sea salt can be used.
  • 1 teaspoon Fresh Ground Pepper Essential for seasoning.
  • 1/2 cup Chopped Walnuts Brings crunch and nuttiness; pecans or almonds are good substitutes.
  • 2 cloves Garlic Adds depth of flavor; garlic powder can replace fresh garlic if needed.
  • 1/2 cup Shredded Parmesan Cheese Enhances savory richness; nutritional yeast is a great vegan swap.

Equipment

  • Oven
  • Baking Sheet
  • Pizza pan
  • food processor

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 425°F (220°C). Gather your baking sheet and pizza pan for preparation.
  2. Peel the pie pumpkin, remove seeds, and cut into cubes. Toss with olive oil, salt, and pepper.
  3. Spread pumpkin on a baking sheet and roast for 20 minutes, flipping halfway until golden and tender.
  4. Lightly oil your pizza pan and spread the pizza dough evenly on it with a slightly thicker edge.
  5. In a food processor, combine rosemary, garlic, walnuts, and parmesan. Blend while drizzling in olive oil.
  6. Spread half of the pesto over the prepared dough, top with mozzarella, followed by roasted pumpkin and feta.
  7. Bake for 15-20 minutes until the crust is golden-brown and cheese is bubbling.
  8. Allow the pizza to cool for a few minutes before slicing and serving.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 30gProtein: 10gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gCholesterol: 20mgSodium: 450mgPotassium: 250mgFiber: 2gSugar: 3gVitamin A: 1200IUVitamin C: 10mgCalcium: 150mgIron: 2mg

Notes

Customize the pesto by adding nuts or swapping herbs. Ensure not to overload the pizza with toppings to maintain a crispy crust.

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