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Gouda, Bacon and Pumpkin Pizza.

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This Gouda, Bacon and Pumpkin Pizza is a cozy fall favorite, topped with a spicy pumpkin sauce, melty gouda and cheddar cheeses, shredded kale, and crispy bacon. Finished with honey, cilantro, and green onions, this sweet, spicy, and savory pizza is packed with autumn flavor.

  • Author: Tina
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: American
  • Diet: Low Lactose

Ingredients

1/2 cup pumpkin purée

1 teaspoon chili powder

1 teaspoon smoked paprika

1 teaspoon garlic powder

Sea salt, to taste

2 tablespoons hot sauce (e.g., Frank’s)

1/2 pound pizza dough, at room temperature

1 cup shredded kale

1/2 cup shredded cheddar cheese

1 1/2 cups shredded gouda cheese

4 slices cooked bacon

Honey, for serving

Fresh cilantro and green onion, for serving

Instructions

  1. Preheat oven to 450°F (230°C).
  2. In a bowl, mix together pumpkin purée, chili powder, smoked paprika, garlic powder, hot sauce, and salt.
  3. Roll or press the pizza dough into a 10-12 inch circle on a floured surface. Transfer to a baking sheet.
  4. Spread half of the pumpkin sauce over the dough. Reserve the rest for another use.
  5. Top with shredded kale, cheddar cheese, gouda cheese, and bacon.
  6. Bake for 10-15 minutes, until the crust is golden and cheese is bubbling.
  7. Remove from oven and drizzle with honey. Sprinkle with chopped cilantro and green onion.
  8. Slice and serve hot.

Notes

  • Use pumpkin beer in the dough for an extra flavor boost if making from scratch.
  • Substitute pumpkin purée with sweet potato or butternut squash purée if desired.
  • Pre-shredded cheeses save time but shredding your own provides better melt quality.
  • This pizza can also be made on naan or cauliflower crust for quick or gluten-free options.
  • Save extra sauce for a second pizza or use as a spread for sandwiches.

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