Caramelized Onion and Pumpkin Pizza is a delightful twist on traditional pizza, perfect for autumnal evenings. The rich sweetness of the onions pairs beautifully with the earthy pumpkin, creating a unique, savory treat that’s sure to satisfy.
Olive oil is a staple for sautéing the onions, adding a subtle fruitiness. Onions become sweet and tender when caramelized, providing depth of flavor. A splash of balsamic vinegar enhances this sweetness while adding a tangy contrast. Salt balances out these flavors and enhances the overall taste. The pumpkin puree acts as a creamy base, offering an earthy, slightly sweet backdrop. Using a pre-made pizza dough simplifies preparation, allowing more focus on the toppings. Mozzarella cheese melts beautifully, providing a gooey, cheesy layer. Fresh sage adds a hint of earthiness, complementing the pumpkin. A bit of salt and pepper to taste brings everything together, while cornmeal prevents sticking and adds a slight crunch to the crust.
This pizza pairs wonderfully with a simple arugula salad dressed in lemon and olive oil. A glass of crisp white wine, like a Sauvignon Blanc, complements the flavors beautifully.
First, preheat your oven to 475°F (245°C) and place your pizza stone inside to heat up. This ensures a crispy crust. Next, in a skillet over medium heat, warm up the olive oil. Toss in the thinly sliced onions, stirring occasionally, and let them cook until they’re soft and caramelized, which should take about 20 minutes. Once they reach a lovely golden brown, stir in the balsamic vinegar and salt, letting them cook for another couple of minutes to absorb these flavors.
While the onions are cooking, roll out your pizza dough on a lightly floured surface. Aim for even thickness for consistent baking. Dust a pizza peel with cornmeal, then transfer the dough onto it. This helps with easy transfer to the oven. Spread the pumpkin puree evenly over the dough, keeping a small border for the crust. Once the onions are ready, distribute them over the pumpkin layer.
Now, sprinkle the mozzarella cheese across the top, ensuring even coverage. Finally, scatter the chopped sage leaves over the cheese. Carefully slide the pizza onto the heated stone in the oven and bake for 12-15 minutes. You’re looking for a golden crust and bubbly cheese. Once it’s done, take it out, slice it up, and enjoy while warm.
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