Gorgonzola, Pumpkin and Pear Pizza

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.

Gorgonzola, Pumpkin and Pear Pizza

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5 from 1 review

Author: Rachael Hartley
Total Time: 34 minutes
Yield: Serves 2
Diet: Omnivore

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Description

Sweet pears and creamy Gorgonzola meet nutty pumpkin on a crisp pizza crust. A perfect fall flavor combination!

Ingredients

Units Scale

1 large yellow onion
2 tbsp (30 ml) extra-virgin olive oil
1 ball pizza dough
1 garlic clove
1/2 tsp minced rosemary
1 cup (237 ml) canned pumpkin
1 pear
2/3 cup (158 ml) crumbled gorgonzola
Pesto

Instructions

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°F (225°C).
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.

Notes

For optimal caramelization, cook the onions over low-medium heat for at least 15-20 minutes, ensuring they soften completely before browning.
If you don’t have pesto, a drizzle of balsamic glaze or honey would be a delicious alternative.
To prevent a soggy crust, pre-bake the pizza dough for 5-7 minutes before adding toppings.

Prep Time: 20 minutes
Cook Time: 14 minutes
Category: Main Course
Method: Oven-Baking
Cuisine: Italian

Nutrition

Serving Size: 1 pizza
Calories: 450
Sugar: 10
Sodium: 600
Fat: 25
Saturated Fat: 10
Unsaturated Fat: 12
Carbohydrates: 50
Fiber: 5
Protein: 15
Cholesterol: 40

Frequently Asked Questions

Can I use a different cheese instead of Gorgonzola?

Yes, you can substitute Gorgonzola with other cheeses like feta or goat cheese for a different flavor profile.

How do I properly caramelize the onions for this pizza?

Cook the onions over medium-low heat, stirring occasionally, until they are soft and golden brown, which typically takes about 20-30 minutes.

What type of dough works best for this pizza recipe?

You can use refrigerated pizza dough from the deli aisle for convenience, or make your own no-knead dough using a mix of white and whole wheat flour for a homemade touch.