A gorgonzola, pumpkin and pear pizza. It really is the perfect, savory pizza for fall.
I’m not really into pumpkin spice anything. You can have your PSL – it means more mint mochas for me! But I DO love actual pumpkin, especially pumpkin in savory dishes, like this pizza. Sweet pumpkin? Meh. Spicy, savory, or cheesy pumpkin? Yes please.
Pizza is such an easy weeknight meal, and this recipe is one of our favorites. Sometimes I’ll top it with a simple salad of arugula tossed with olive oil, balsamic, salt and pepper to make a pizza salad. Or, it’s really tasty served with a side of roasted Brussels sprouts, like my maple miso roasted Brussels sprouts.
To make this pizza, I usually pick up refrigerated dough from the deli aisle. Occasionally if I’m feeling fancy, I’ll make no-knead pizza dough, usually with a mixture of white and whole wheat flour. It’s so easy to make! While the caramelized onions take a little time, everything else takes just 10 minutes.
- 1 large yellow onion, very thinly sliced
- 2 tablespoons extra-virgin olive oil, plus 1 teaspoon
- 1 ball pizza dough
- 1 garlic clove, minced
- ½ teaspoon minced rosemary
- 1 cup canned pumpkin
- 1 pear, halved lengthwise, cored and sliced
- ⅔ cup crumbled gorgonzola
- Pesto, to garnish
- Heat 2 tablespoons olive oil in a large skillet on medium heat. Add the onions and a pinch of salt and slowly cook, stirring every couple of minutes, until the onions are golden brown, jammy and caramelized.
- Preheat oven to 450 degrees. Sprinkle a large baking sheet or pizza stone with cornmeal. Place the ball of dough on the sheet or stone and press or roll out into a large circle. Drizzle with a teaspoon olive oil and sprinkle with rosemary and garlic.
- Season the pumpkin with salt and pepper, and spread evenly over the pizza.
- Top with caramelized onion, pears, and gorgonzola. Place in the oven and bake 12-14 minutes until crispy and cheese is melted. Remove from oven, drizzle with dollops of pesto and serve.