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Overhead photo of pizza on pizza peel. With sausage, onions and pumpkin base.
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5 from 1 vote

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 Time15 mins
Cook Time40 mins
Total Time55 mins
Course: Entrees
Cuisine: American
Keyword: Pumpkin pizza, Sausage pizza
Servings: 6 Servings
Calories: 293.9kcal


The pumpkin mixture:

The toppings:

  • 2 raw Italian chicken sausages (about 6 oz. total)
  • 2 teaspoons olive oil
  • ½ large yellow onion thinly sliced
  • teaspoon kosher salt
  • 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


The pumpkin mixture:

  • In a bowl, stir together the pumpkin puree, vegetable broth, maple syrup, balsamic vinegar, cinnamon, nutmeg and salt.

The toppings:

  • Heat a large nonstick skillet over medium-high heat and lightly coat with cooking spray.
  • 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.
  • Reduce the heat to medium. Return the skillet to the heat and add the olive oil.
  • 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.
  • Stir in the sage and balsamic vinegar. Remove from the heat.

The pizza:

  • 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.
  • 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).
  • 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.
  • Spread the pumpkin mixture on the crust, almost to the edge.
  • Top with the cooked sausage, caramelized onions and crumbled goat cheese.
  • Transfer the pizza from the pizza peel to the heated pizza stone (or place the baking sheet in the oven).
  • Cook until the crust is light golden brown and firm when tapped, 8 to 10 minutes.
  • Sprinkle the toasted pecans over the other toppings. Cut the pizza into 6 slices. Serve.


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


Serving: 1slice | Calories: 293.9kcal | Carbohydrates: 39.4g | Protein: 11.6g | Fat: 11.5g | Saturated Fat: 2.5g | Cholesterol: 22.7mg | Sodium: 232.9mg | Fiber: 4.3g | Sugar: 2.3g