Pumpkin-Chorizo Pizza

pumpkin chorizo pizza
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Yields: 4 servings
Total Time: 0 hours 45 mins

Cornmeal, for baking sheet 

 All-purpose flour, for work surface

1 lb.

prepared pizza dough, at room temperature


small pumpkin (about 8 ounces)

6 oz.

chorizo, casings removed, torn into small pieces

1 c.

fresh flat-leaf parsley leaves

1/2 c.

thinly sliced red onion


small red chile pepper, sliced, optional

1 tbsp.

thinly sliced lemon zest

1 tbsp.

olive oil

Kosher salt and freshly ground black pepper

4 oz.

Gruyère or extra-sharp Cheddar, coarsely grated (about 1 cup), divided


1. Preheat oven to 475°F. Sprinkle a baking sheet with cornmeal or line with parchment paper. On a lightly floured surface, shape pizza dough into a large rectangle and transfer to prepared baking sheet. 

2. Peel pumpkin with a vegetable peeler, then shave flesh into thin ribbons to equal 2 cups. Combine pumpkin, chorizo, parsley, onion, chile pepper (if desired), lemon zest, and oil in a bowl. Season with salt and black pepper. Add half of Gruyère and toss to combine.

3. Scatter pumpkin mixture over dough and sprinkle with remaining Gruyère. Bake until crust is deep golden brown and pumpkin is tender, 10 to 15 minutes.

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