Pumpkin Pizza

A tangy-sweet pumpkin sauce is the surprising base of this pizza topped with shallots, grapes and, naturally, mozzarella.
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Serve this creative and flavorful pizza for your next girls' night—the simple recipe even makes enough pumpkin sauce to freeze for your next get-together.
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  • Total Time : 55 minutes
  • Prep Time : 10 minutes
  • Cook Time : 38–40 minutes
  • Cool Time : 5 minutes
  • Servings : 4 to 6


  • 1 cup plus 3 Tablespoons water, divided
  • 2 Tablespoons olive oil
  • 1 1/2 cups sliced shallots (from 6 small shallots), cut into rings about 1/8-inch thick
  • One 15-ounce can pumpkin puree
  • 2 Tablespoons cider vinegar
  • 1 Tablespoon chopped fresh rosemary (or 1 teaspoon dried)
  • Salt to taste
  • 2 Tablespoons maple syrup
  • 1 precooked pizza crust, 10 to 12 inches in diameter
  • 3/4 cup shredded part-skim mozzarella
  • 1/2 cup fresh baby arugula
  • 1/2 cup seedless red grapes, sliced in half


step 1Preheat oven to 450 degrees F.
step 2In a large, nonstick skillet over low heat add the olive oil and 3 Tablespoons water. Add the shallots and cook, stirring occasionally, until softened and golden, about 20 to 25 minutes.
step 3Meanwhile, in a medium-size pot over medium heat combine the pumpkin puree, 1 cup water, cider vinegar, rosemary, salt and maple syrup. Bring to a boil, lower the heat to medium-low and cook until heated through and thickened slightly (about 5 to 7 minutes). Set aside to cool.
step 4Place the pizza crust in the oven directly on the middle rack, top side down. Cook for 3 minutes. Carefully remove the crust. Spread about half of the pumpkin sauce over the top of the pizza crust (save the rest for another pizza or to use as a pasta sauce). Distribute half of the mozzarella cheese over the sauce. Distribute the shallots over the cheese and sprinkle the remaining mozzarella over the shallots. Place the pizza in the oven directly on the oven rack and bake for about 8 to 10 minutes, or until the mozzarella melts.
step 5Using a large spatula and oven mitts, carefully remove the pizza. Place the pizza on a large cutting board. Sprinkle the arugula and grapes evenly over the pizza. Cut and serve warm.

chef's notes

This recipe makes a double batch of the delicious pumpkin sauce. Save the rest of the sauce in a Ziploc® Brand Container with the Smart Snap™ Seal. It will keep in the refrigerator for up to a week or in the freezer for a month.

If your family makes pizza a lot, investing in a pizza peel and a pizza stone will help you get pizzeria-quality results. A peel is a flat wooden board with a handle that lets you easily slide pizzas into and out of the oven. And a pizza stone is flat piece of unglazed ceramic that rests on the oven rack. You can cook the pizza directly on it for a crisper crust.


Seedless green grapes can be used instead of red.
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recent comments
12/4/2011 , 
Aviva  D.
This odd sounding flavor combo proved to be delicious! I used Craisins instead of grapes, as a few people suggested. Looking forward to using the rest of the sauce (and maybe the other ingredients) with pasta.
11/5/2011 , 
Erica  C.
We tried this recipe and LOVED it! So savory! Would also make a great appetizer. Something truely different! Thanks for sharing it :)
10/21/2011 , 
janie  s.
i tried this recipe with lunch guests. everyone LOVED it! the flavors blended perfectly and everyone had seconds. I figured such an unusual blend of ingredients HAD to taste good. delicious!
10/11/2011 , 
Ray  F.
This one's a keeper. The savory pumpkin sauce with the sweet grapes sounds strange but it really works. Delicious. We used the leftover sauce for meatballs a week later and it tasted great then too.
9/29/2011 , 
Joetta  F.
This is a very deliouse treat that will just make you come back for more. It is so easy to prepare that if you wanted to , you could make several pizza's, 1 or 2, of course without the last 2 ingredents, and freeze. You will have a quik meal to fix at any time.
Showing 1 - 5 of 27 comments:
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Nutrition Facts

Serving Size: 1/6 of pizza (239g)
Serving Amount 6
Calories 240
Calories From Fat 80
Total Fat 9g
Saturated Fat 2g
Trans Fat 0g
Cholesterol 10mg
Sodium 260mg
Total Carbohydrates 35g
Dietary Fiber 5g
Sugars 11g
Protein 8g
Nutritional information provided by
Compu-Food Analysis, Inc.