This pumpkin pizza is the perfect savory fall treat! Quick and easy to make, it's topped with blue cheese and loaded with tasty and crunchy toppings like walnuts and roasted sprout leaves. This pizza packs a flavour punch!
This post was first published in September 2018 and has been updated with more tips and tricks to make the perfect pizza!
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The balance of flavour on this pumpkin pizza is banging - if I do say so myself! The saltiness of the blue cheese is balanced out by a sweet honey drizzle. The walnuts compliment the earthy pumpkin puree, which has added garlic, and adds texture. I also added roasted Brussels sprout leaves for added crunch and freshness.
Quick and easy to prep, this savory pumpkin recipe is a great way to mix up your pizza night.
Be sure to check out my roasted pumpkin and all these other savoury pumpkin recipes too!
Why you will love this recipe!
- Quick and easy: This recipe uses canned pumpkin puree and a pre-made pizza crust, so it takes minutes to prep.
- Easy to adapt: You can easily add your favorite toppings to this pizza to keep everyone happy!
- Dietary info: This pizza is vegetarian friendly. Use a gluten-free pizza crust if you have an intolerance.
Ingredients
- Sprouts: The outer leaves are removed and quickly roasted so that they are nice and crispy.
- Garlic: Garlic cloves are roasted and mixed with the pumpkin puree for a nice depth of flavor.
- Pizza base: I used a store bought pizza base for ease and convenience, but you can use your favorite recipe if you prefer.
- Pumpkin puree: The pumpkin puree is spread on the pizza base. Use a pure pumpkin puree, not one with added spice or sweeteners.
- Blue cheese: Any blue cheeses will work well. Stilton will have a sharper and stronger flavor, where as a gorgonzola will be creamier and milder.
- Walnuts: Walnuts add a nice crunchy texture. Pecans would also work well.
- Honey: A little honey drizzled over the pizza adds a mild sweetness that helps to tie all the flavors together and balance out the blue cheese. You can also use maple syrup.
How to make a pumpkin pizza
Be sure to scroll down for the full recipe!
- Roast the garlic and Brussels leaves.
- Mix the roasted garlic with the pumpkin puree and spread over the pizza base.
- Crumble over the blue cheese and walnuts.
- Top with the roasted sprout leaves and cook until the cheese has melted and the edges are browned.
Recipe Variations
This pumpkin blue cheese pizza is vegetarian, but if you are looking for a meaty pizza, you couldn't go wrong with adding some prosciutto, or shredded chicken would work great.
I was toying with adding some caramelized onions to the pizza, but I wanted to keep cook time down so you can enjoy this pizza on a weeknight. It can be really tempting to go overboard on pizza toppings, but sometimes simplicity is key!
If you do want to make your own pizza dough for this recipe, I highly recommend an amazing post from Marlee at I Just Eat Sandwiches. How To Make Pizza Dough From Scratch takes you through the process step by step so you can make the tastiest pizza crust!
Frequently Asked Questions
It's best to use canned pumpkin puree for this recipe. Making your own puree to use is great for some recipes, but it's very hard to control the water content. If the puree is too watery, then your pizza base can get soggy, so play it safe and go for canned.
This pizza is the perfect balance of sweet, salty and savory. Pumpkin puree by itself is fairly bland in flavor, so the majority of the flavors come from the toppings.
This pumpkin pizza is best made and served as soon as you are ready to serve it so that the crust stays nice and crispy. You can roast the Brussel sprout leaves up to a day ahead of time and roast the garlic and mix it with the pumpkin puree, so all you have to do is layer it up and bake it.
If you do have leftovers, they will keep well for a couple of days in the fridge and can be reheated in a hot oven or quickly in the air fryer.
Recipe Notes and Tips
- Spread the pumpkin puree and toppings as evenly as you can over the pizza.
- Make sure that your oven is fully pre-heated before cooking the pizza. Preheat a large baking tray in the oven to place the pizza on to get an extra crispy base.
- I like to serve this pizza with fresh arugula for an extra kick of peppery freshness.
More Pizza Recipes
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Pumpkin Pizza with Blue Cheese
Ingredients
- 6 large sprouts
- 3 large garlic cloves
- ½ teaspoon olive oil
- pinch salt and pepper
- 1 pizza base
- 10 ounces canned pumpkin puree (300 ml)
- 4 ½ oz blue cheese (125g / around 1 ½ cups)
- ¼ cup walnut halves (30g)
- 3 tbsp honey
Instructions
- Preheat the oven to 180ºc / 350ºf
- Peal the large outer leaves off of the sprouts an place in a small bowl, add the oil with a little salt and pepper and mix the leaves well. Add to a baking tray, along with the cloves of garlic (leave the skin on the garlic) and place in the oven.
- After 10 minutes, the leaves will be crispy - remove form the oven and put the garlic back in for another 10 minutes until the cloves have softened.
- Once the garlic is softened, let the cloves cool slightly, then squeeze the garlic out of the skins into the pumpkin puree, add a little salt and pepper and mix well.
- Turn the oven up to 220ºc / 430ºf
- Spread the pumpkin puree over the pizza base, crumble over the blue cheese and then the walnuts. Top with the roasted sprout leaves and then drizzle with the honey.
- Bake for around 10 minutes until the cheese has melted and the crust is brown.
Notes
- Spread the pumpkin puree and toppings as evenly as you can over the pizza.
- Make sure that your oven is fully pre-heated before cooking the pizza. Preheat a large baking tray in the oven to place the pizza on to get an extra crispy base.
- I like to serve this pumpkin pizza with fresh arugula for an extra kick of peppery freshness.
- Nutritional value based on 1 of 2 servings and is an estimate only.
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