Make our tasty roast pumpkin and feta pizza! The crispy crust is loaded with tender roasted pumpkin, creamy feta, and caramelized onions - a true gourmet delight!
This irresistible pumpkin and feta pizza is great for any occasion! I made this recipe because I had some leftover honey-roasted pumpkin, and using it as a pizza topping seemed like a great idea! It was - this pumpkin pizza is delicious!
It is versatile, too - you can start with the pumpkin on the crust and then pick other cheeses or ingredients to finish the topping.
You have options for the crust: use a pre-made pizza crust, make your go-to pizza dough, or try our tasty and simple Thermomix Pizza Dough. If you go with the Thermomix version and use a large baking tray, double the topping ingredients since the pizza is large and perfect for the whole family.
Prep Time: 25 minutes | Cook Time: 1 hour | Ingredients: 11 + oil, salt & pepper | Servings: 2 | Difficulty: Easy
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Recipe ingredients
- Pizza crust: Pre-made or homemade; it is your choice. Check out this Sheet Pan Pizza, too.
- Roasted pumpkin (or butternut squash): I almost always make this pumpkin pizza recipe using leftover roasted pumpkin. You will need a small amount, about 5.5-9 oz (150-250 g); a bit more or less is perfectly ok.
- However, I will provide instructions for roasting the pumpkin cubes as well.
- Onions: 1 lb (450 g) will be caramelized to perfection. Red onion is also great.
- Cheese: I use two kinds of cheese: melty Cheddar or Gouda for the ooze and salty feta cheese for the flavor.
See the recipe card for complete information on ingredients and quantities.
How to make pizza with pumpkin and feta?
Caramelize the onions
Slice the onions thickly.
Sauté them in oil for about 5 minutes.
Add salt and sugar and cook them gently, stirring every few minutes, for 35-40 minutes.
Add balsamic towards the end of the cooking time.
Roast fresh pumpkin while you cook the onions:
- Peel and cube the pumpkin, toss the cubes with the oil and the spices.
- Roast in the preheated oven until soft and slightly caramelized around the edges, about 20-25 minutes at 425°F (220°C). Toss halfway through.
- If you roast extra pumpkin, use it to make Couscous and Pumpkin Salad.
Make the pizza
Preheat the oven and place the dough on the prepared tray.
Spread the lightly cooled onions on the dough.
Sprinkle with shredded Cheddar cheese or Gouda.
Place pumpkin cubes (lightly cooled) on top.
Crumble the feta on top.
Bake at high temperature for 12-15 minutes or until the crust is golden; it depends on the oven.
Variations
- Cheese: Try a mix of mozzarella, goat's cheese, or Parmesan.
- Extra veggies: Add cherry tomatoes, diced bell peppers, or olives.
- Add nuts like pine nuts, pecans, or walnuts.
- Add greens: A handful of rocket/ arugula or baby spinach leaves) after baking.
- Protein: Top with grilled chicken, prosciutto, or bacon for more protein.
- Add a drizzle of olive oil and balsamic vinegar before serving.
Tips
Servings: One pizza would serve two people. Maybe just one if you are really hungry, or 3-4 as a snack or with sides.
Double-topping trick: For a family-sized pizza using our Thermomix Pizza Dough, double up on the topping ingredients to ensure everyone gets a satisfying slice.
Assemble the pizza on the baking sheet; transferring it once you add the topping would be difficult.
Recipe FAQs
You can caramelize the onions and roast the pumpkin in advance. Keep them refrigerated in separate containers.
Refrigerate the slices in an airtight container for about 2 days.
Reheat in the oven (300°F/150°C) for about 10 minutes or until hot. You can reheat the slices in the microwave (30-60 seconds), but the dough will turn rather floppy.
What to serve with it?
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📖 Recipe
Roast Pumpkin and Feta Pizza
Equipment
- Large skillet
- Baking sheet
Ingredients
Caramelized onions:
- 1 lb onions
- 3 tablespoons olive oil
- ½ teaspoon fine sea salt
- 2 teaspoons sugar white or brown
- 2 teaspoons balsamic vinegar
Roasted pumpkin (Note 1):
- 5.5-10 oz pumpkin Note 2
- 1 tablespoon olive oil
- ¼ teaspoon sweet paprika Note 3
- a pinch of red chili flakes or cayenne pepper to taste
- ½ teaspoon oregano
- 1 small sprig rosemary leaves finely chopped, or ¼ teaspoon dried
- ½ teaspoon fine sea salt
- ¼ teaspoon ground black pepper
Toppings:
- 1 round pizza dough Note 4
- ¾ cup Cheddar or Gouda, freshly grated, Note 5
- 2 oz feta
Instructions
Caramelized onions:
- Slice: Halve and thickly slice the onions.1 lb onions
- Sauté: Heat the oil in the skillet and sauté the onions for 5 minutes.3 tablespoons olive oil
- Caramelize: Add salt and sugar, stir, and cook the onions for 35-45 minutes or until perfectly soft, deeply golden brown, and caramelized, stirring every few minutes.½ teaspoon fine sea salt + 2 teaspoons sugar
- Stir in the balsamic vinegar when the onions are almost done.2 teaspoons balsamic vinegar
- Cool the onions for 5-10 minutes before topping the pizza.
Roasted pumpkin:
- If using leftover roasted pumpkin, cut it into cubes.5.5-10 oz pumpkin
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Prepare fresh pumpkin: Peel and cut the pumpkin into cubes. Toss the cubes with olive oil and spices.1 tablespoon olive oil + ¼ teaspoon sweet paprika + a pinch of red chili flakes + ½ teaspoon oregano + 1 small sprig rosemary + ½ teaspoon fine sea salt + ¼ teaspoon ground black pepper
- Roast pumpkin until the cubes are soft and slightly caramelized around the edges, about 20-25 minutes, tossing halfway through. Cool slightly before adding to the pizza (5-10 minutes).
Assemble pumpkin pizza:
- Preheat the oven to 425°F (220°C) (if not already preheated from roasting the pumpkin). Line a baking sheet with parchment paper.
- Roll pizza dough on the prepared baking sheet.1 round pizza dough
- Top with caramelized onions, grated Cheddar or Gouda, and pumpkin. Crumble the feta on top.2 oz feta + ¾ cup Cheddar
- Bake for 12-15 minutes or until the crust is golden and the cheese is melted; it depends on the oven.
Notes
- Pumpkin: You can use leftover roasted pumpkin or roast the pumpkin from scratch. The amount is unimportant; use as much as you like without overloading the pizza.
- Butternut squash is also great. If using Hokkaido pumpkin, there is no need to peel it; any other kind of pumpkin or squash is to be peeled.
- Spices: You can season the pumpkin with a seasoning mixture of your choice (about 2 teaspoons).
- Pizza dough: One round pizza dough, homemade pizza dough, or our Thermomix pizza dough - in this case, double the amount of the topping ingredients.
- Grated cheese: I recommend using freshly grated cheese. Pre-grated cheese contains additives that will prevent it from melting nicely.
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