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Two slices of pumpkin pizza with pumpkin pizza sauce, caramelized onions, and spinach.
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Pumpkin Pizza with Caramelized Onions

Make Pumpkin Pizza with easy pumpkin pizza sauce, caramelized onions, and spinach to give a seasonal twist to pizza night.
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Caramelize Onions 30 minutes
Total Time 45 minutes
Servings 4 servings
Calories 425kcal

Ingredients

Caramelized Onions

  • 1 teaspoon butter
  • 1 teaspoon olive oil
  • 1 onion sliced about ⅛ inch (about 2 cups)

Pumpkin Pizza Sauce

  • 1 Tablespoon olive oil
  • 2 garlic cloves minced
  • 1 cup pumpkin puree not pumpkin pie filling
  • 1 cup heavy cream half and half or whole milk may be used
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 2 Tablespoons Parmesan cheese grated

Pizza Assembly

  • 4 slices flatbread may use pizza dough instead
  • 1 ⅓ cups Pumpkin Pizza Sauce
  • 1 cup baby spinach leaves stacked, rolled and cut into slivers
  • 1 cup mozzarella cheese shredded
  • ½ cup caramelized onion see directions above

Instructions

Caramelized Onions

  • Melt butter and olive oil in a large skillet.
  • Add thinly sliced onions to the pan and coat with butter/oil mixture.
  • Cook onions for 20-30 minutes over medium heat, stirring and scraping up brown bits every 3-5 minutes. The onions need undisturbed time so they can brown. But, they can't sit for too long because they will burn. If the pan becomes too dry, then add a teaspoon of water.
  • When the onions are browned to your liking, remove from the pan. You can also deglaze the pan with a teaspoon of balsamic vinegar or wine to add even more flavor if desired.

Pumpkin Pizza Sauce

  • Melt olive oil over medium-heat in a sauce pan. Add garlic and sauté for about 1 minute to soften.
  • Add pumpkin puree, heavy cream, nutmeg, salt, and pepper to the pan and whisk until smooth.
  • Bring sauce to the point where it's just about to boil and then reduce heat to simmer and cook for about 4-5 minutes. Stir in Parmesan cheese.

Pumpkin Flatbread Pizza Assembly

  • Preheat oven to 375 °F or according to directions for flatbread.
  • Pre-bake flatbread according to instructions. (I pre-baked mine for 2 minutes at 375 °F.)
  • Spread about ⅓ cup of Pumpkin Pizza Sauce over each slice of flatbread.
  • Layer ¼ of the onions, spinach and mozzarella cheese over the sauce on each slice of flatbread.
  • Return flatbread to the oven and cook for 4-5 minutes more or until cheese has melted.

Notes

See Post for Pictures and More Expert Tips
  • This recipe can be made with traditional pizza dough. 
  • Use one cup of Slow Cooker Caramelized Onion instead of making them scratch on serving day!
Notes on Pumpkin Pizza Sauce
  • Yield: 2 cups of sauce. Each serving is ⅓ of a cup.
  • Note: This recipe makes more sauce than you will need to make 4 servings.
  • Storage: Store sauce in a covered container in the refrigerator for 3-4 days or in the freezer for up to 3 months. Defrost overnight to the refrigerator.
  • Reheat: Sauce may be used hot or cold. Warm over medium-low heat on the stovetop, stirring to recombine ingredients.

Nutrition

Calories: 425kcal | Carbohydrates: 33g | Protein: 14g | Fat: 27g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 80mg | Sodium: 603mg | Potassium: 225mg | Fiber: 3g | Sugar: 3g | Vitamin A: 7876IU | Vitamin C: 6mg | Calcium: 214mg | Iron: 1mg