Cornmeal, for baking sheet
All-purpose flour, for work surface
prepared pizza dough, at room temperature
small pumpkin (about 8 ounces)
chorizo, casings removed, torn into small pieces
fresh flat-leaf parsley leaves
thinly sliced red onion
small red chile pepper, sliced, optional
thinly sliced lemon zest
Kosher salt and freshly ground black pepper
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.