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Pumpkin Ricotta Pizza recipe

Creamy Pumpkin Ricotta Pizza

Giulia, a passionate food enthusiast at Eat Every Slice, smiling in a bright kitchen filled with fresh ingredients and Italian-American inspiration.Giulia M.
Discover the perfect fall pizza with our Creamy Pumpkin Ricotta Pizza recipe, blending seasonal flavors in a deliciously unique way.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Course Main Course
Cuisine Italian American
Servings 8 slices
Calories 320 kcal

Equipment

  • 1 pizza stone
  • 1 Rolling Pin
  • 1 oven preheated to 450°F

Ingredients
  

Pizza Dough

  • 1 lb pizza dough homemade or store-bought

Pumpkin Topping

  • 1 cup pumpkin puree
  • 1 tsp ground nutmeg

Ricotta Base

  • 1 cup ricotta cheese
  • 1 tsp garlic powder
  • Salt and pepper to taste

Additional Toppings

  • 1 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese

Instructions
 

Preparation

  • If using fresh pumpkin, cut into quarters, remove seeds, and roast at 375°F for 45 minutes until tender. Scoop the flesh and puree until smooth. For canned pumpkin, ensure it's pure and unsweetened.
  • Mix ricotta cheese with garlic powder, salt, and pepper in a bowl until well combined. Set aside.
  • On a floured surface, roll out the pizza dough to your desired thickness, then transfer it to a pizza stone or baking sheet.

Assembly

  • Evenly spread the ricotta mixture over the rolled-out dough, leaving a small border for the crust.
  • Spread the pumpkin puree over the ricotta base, then sprinkle with nutmeg.
  • Top with shredded mozzarella and grated Parmesan cheese.

Baking

  • Place the pizza in the preheated oven at 450°F and bake for 12-15 minutes until the crust is golden and the cheese is bubbly.

Serving

  • Allow the pizza to cool for a few minutes before slicing. Serve warm and enjoy.

Storage

  • Store any leftover slices in an airtight container in the refrigerator for up to 3 days. Reheat before serving.

Notes

Pro Tips: Use fresh or canned pumpkin puree for best results. Ensure your pizza dough is at room temperature for easier handling.
Ingredient Substitutions: Substitute mozzarella with provolone for a sharper flavor.
How to Serve: Pair with a fresh arugula salad or a chilled apple cider.
Storage & Freshness: Store in an airtight container in the fridge for up to 3 days.
Make-Ahead Tips: Prepare the pumpkin and ricotta mixture a day in advance and store in the fridge.
Keyword autumn pizza, fall pizza, pumpkin ricotta pizza