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5.0 from 3 votes

Pumpkin Pizza with Sausage & Caramelized Onions

Pumpkin pizza with Italian chicken sausage, caramelized onions and goat cheese is a fantastic way to shake up your holiday meals! This was a huge hit with my whole family.

Prep Time
15 mins
Cook Time
15 mins
Total Time
55 mins
Servings: 6 Servings
Calories: 2939 kcal
Course: Main Course
Cuisine: American

Ingredients

The pumpkin mixture:
  • ½ cup canned pumpkin puree (not pumpkin pie mix/filling)
  • 1 tablespoon vegetable broth or water
  • 1 teaspoon pure maple syrup
  • ½ teaspoon balsamic vinegar
  • ⅛ teaspoon ground cinnamon
  • ⅛ teaspoon ground nutmeg
  • ⅛ teaspoon kosher salt
The toppings:
  • 2 raw Italian chicken sausages (about 6 oz. total)
  • 2 teaspoons olive oil
  • ½ large yellow onion thinly sliced
  • ⅛ teaspoon kosher salt
  • ⅛ teaspoon ground pepper
  • 1 tablespoon chopped fresh sage
  • ½ teaspoon balsamic vinegar
  • 2 ounces soft goat cheese (chevre) crumbled
  • ¼ cup chopped raw pecans toasted in a dry skillet
The pizza:
  • 1 pound refrigerated pizza dough (preferably whole wheat) brought to room temperature
  • Flour for dusting
  • Cornmeal for dusting pizza peel

Instructions

The pumpkin mixture:
    Cup of Yum
  1. In a bowl, stir together the pumpkin puree, vegetable broth, maple syrup, balsamic vinegar, cinnamon, nutmeg and salt.
The toppings:
  1. Heat a large nonstick skillet over medium-high heat and lightly coat with cooking spray.
  2. Squeeze the sausages out of the casings into the skillet. Discard the casings. Using a wooden spoon, break up the sausage as it cooks. Once cooked through, transfer the sausage to a bowl lined with paper towel to absorb the oil.
  3. Reduce the heat to medium. Return the skillet to the heat and add the olive oil.
  4. Add the sliced onion, salt and pepper. Cover the pan and cook, stirring occasionally, until the onions are deep golden brown. During the cooking, add water as necessary, 1 to 2 tablespoons at a time, to prevent the onions from burning and drying out. Be sure that all of the water is absorbed before removing from the heat.
  5. Stir in the sage and balsamic vinegar. Remove from the heat.
The pizza:
  1. Preheat the oven to 475 degrees F. Place a pizza stone in the oven to heat for 10 minutes. If using a baking sheet, grease with avocado or canola oil.
  2. Dust the countertop or large cutting board with flour. Using a rolling pin dusted with flour, roll the pizza dough into a large circle (about 12 inches).
  3. If using a pizza stone to cook the pizza, transfer the dough to a pizza peel dusted with cornmeal. If using a baking sheet, place the dough on the oiled baking sheet.
  4. Spread the pumpkin mixture on the crust, almost to the edge.
  5. Top with the cooked sausage, caramelized onions and crumbled goat cheese.
  6. Transfer the pizza from the pizza peel to the heated pizza stone (or place the baking sheet in the oven).
  7. Cook until the crust is light golden brown and firm when tapped, 8 to 10 minutes.
  8. Sprinkle the toasted pecans over the other toppings. Cut the pizza into 6 slices. Serve.

Notes

  • Weight Watchers Points: 8 (Blue - Freestyle SP) / 8 (Green) / 8 (Purple)

Nutrition Information

Serving 1slice Calories 293.9kcal (15%) Carbohydrates 39.4g (13%) Protein 11.6g (23%) Fat 11.5g (18%) Saturated Fat 2.5g (13%) Cholesterol 22.7mg (8%) Sodium 232.9mg (10%) Fiber 4.3g (17%) Sugar 2.3g (5%)

Nutrition Facts

Serving: 6Servings

Amount Per Serving

Calories 2939

% Daily Value*

Serving 1slice
Calories 293.9kcal 15%
Carbohydrates 39.4g 13%
Protein 11.6g 23%
Fat 11.5g 18%
Saturated Fat 2.5g 13%
Cholesterol 22.7mg 8%
Sodium 232.9mg 10%
Fiber 4.3g 17%
Sugar 2.3g 5%

* Percent Daily Values are based on a 2,000 calorie diet.