Pumpkin Naan Pizza with Goat Cheese and Caramelized Onion

When you’re craving something cozy, a little fancy, and full of fall flavors, this dish checks all of those boxes. The creamy pumpkin base and balsamic glaze give the perfect hint of sweetness, balanced by tangy goat cheese, nutty fontina cheese, golden onions , peppery arugula and toasty pumpkin seeds. It’s a simple yet elegant dish that works as an appetizer, a light dinner, or even a festive side dish to include in any fall dinner gathering. Pair it with a glass of dry white wine or a bowl of soup, and you’ve got a delicious, simple meal.

1. Melt butter and 1 tablespoon olive oil in a large skillet over medium heat. Add sliced onion and cook over medium-low heat for 15 minutes, or until golden, stirring occasionally. Set aside.

2. Preheat oven to 425. Line a rimmed baking sheet with parchment paper.

3. In a small bowl, combine pumpkin puree, garlic, the remaining olive oil, maple syrup, smoked paprika, thyme, salt and pepper.

4. Place naan onto the prepared baking sheet and spread pumpkin mixture evenly over each one. Top with caramelized onions, goat cheese (or feta) and fontina (or mozzarella). Bake for 13-15 minutes, or until nicely golden brown and the crust is starting to become crispy.

5. Garnish with baby arugula, balsamic glaze and honey roasted pumpkin seeds. Cut each naan pizza into 4 wedges and enjoy!

Pumpkin Naan Pizza with Goat Cheese and Caramelized Onion

Serves 4 (meal) or 8 (appetizer)

All you need:

1 tablespoon butter

2 tablespoons olive oil, divided

1 large yellow onion, sliced

3/4 cup 100% pumpkin puree (not pumpkin pie filling)

1 peeled garlic clove, minced

1 tablespoon pure maple syrup

1/2 teaspoon smoked paprika

1/2 teaspoon fresh thyme leaves

1/2 teaspoon kosher salt

Freshly ground black pepper, to taste

2 ounces plain goat cheese, crumbled (or feta)

2 ounces freshly grated fontina cheese (or mozzarella)

Baby arugula, balsamic glaze and honey roasted pumpkin seeds, for garnish

All you do:

1. Melt butter and 1 tablespoon olive oil in a large skillet over medium heat. Add sliced onion and cook over medium-low heat for 15 minutes, or until golden, stirring occasionally. Set aside.
2. Preheat oven to 425. Line a rimmed baking sheet with parchment paper.
3. In a small bowl, combine pumpkin puree, garlic, the remaining olive oil, maple syrup, smoked paprika, thyme, salt and pepper.
4. Place naan onto the prepared baking sheet and spread pumpkin mixture evenly over each one. Top with caramelized onions, goat cheese (or feta) and fontina (or mozzarella). Bake for 13-15 minutes, or until nicely golden brown and the crust is starting to become crispy.
5. Garnish with baby arugula, balsamic glaze and honey roasted pumpkin seeds. Cut each naan pizza into 4 wedges and enjoy!