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pumpkin and feta pizza slices on cutting board.
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Roast Pumpkin and Feta Pizza

Make our mouthwatering pumpkin and feta pizza! Crispy crust, tender pumpkin, creamy feta, and caramelized onions – a gourmet delight for your taste buds!
Course Main Course, Pizza Recipes
Cuisine American
Diet Vegetarian
Prep Time 25 minutes
Cook Time 1 hour
Servings 2 people
Author Adina

Equipment

Ingredients

Caramelized onions:

  • 1 lb onions 450 g
  • 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 150-300 g, 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 60 g

Instructions

Caramelized onions:

  • Slice: Halve and thickly slice the onions.
    1 lb onions / 450 g
  • 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 / 150-300 g
  • 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/ 75 g + ¾ cup Cheddar / 60 g
  • Bake for 12-15 minutes or until the crust is golden and the cheese is melted; it depends on the oven.

Notes

  1. 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.
  2. 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.
  3. Spices: You can season the pumpkin with a seasoning mixture of your choice (about 2 teaspoons).
  4. Pizza dough: One round pizza dough, homemade pizza dough, or our Thermomix pizza dough - in this case, double the amount of the topping ingredients.
  5. Grated cheese: I recommend using freshly grated cheese. Pre-grated cheese contains additives that will prevent it from melting nicely.