If there’s a dish that perfectly captures cozy autumn vibes and brings a delightful twist to pizza night, it’s Mini Pumpkin Pizzas. These little beauties combine creamy pumpkin, fragrant herbs, melty cheese, and a satisfyingly crisp crust all in one fun, hand-held bite. Whether you’re hosting friends for a fall get-together or simply looking for an inviting weeknight meal, this recipe promises a comforting, shareable feast with flavors everyone will remember.
Ingredients You’ll Need
Let’s start with the magic: these Mini Pumpkin Pizzas come together with just a handful of ingredients, each one adding its own special touch. Watch how they build flavor, bring out color, and make every bite taste like warm, pumpkin-spiced sunshine.
- Pizza Dough: The base for each pizza; use store-bought for ease or homemade if you’re feeling ambitious.
- Pumpkin Purée: Brings creamy texture and subtle sweetness, plus that iconic orange hue that shouts autumn!
- Olive Oil: Adds richness and helps sauté the garlic, infusing every bite with flavor.
- Garlic: A must for deep, savory undertones that balance the pumpkin’s sweetness.
- Fresh Thyme (or dried): This aromatic herb gives the sauce a whisper of earthiness—use fresh for punch, dried for convenience.
- Ground Nutmeg: Just a pinch creates that irresistible, lightly spiced aroma that makes pumpkin shine.
- Salt: Essential for drawing out all those nuanced flavors—don’t skimp!
- Black Pepper: Brings in a gentle kick and rounds out the spice mix.
- Shredded Mozzarella Cheese: Melts beautifully for that classic pizza stretch and a mild, creamy bite.
- Crumbled Goat Cheese or Feta: Adds tang and a creamy, salty pop—choose whichever you love more.
- Red Onion: Thinly sliced for sweet crunch and a pop of color.
- Fresh Sage or Arugula: A lively, herbal garnish that wakes up all the flavors in the Mini Pumpkin Pizzas.
How to Make Mini Pumpkin Pizzas
Step 1: Prep the Oven and Dough
Preheat your oven to a toasty 425°F (220°C) so it’s ready for crisping up your pizzas. Lightly flour your countertop, roll out the pizza dough, and cut it into 4–6 mini rounds. Aim for about 5–6 inches in diameter—think personal pan pizza size! Arrange the rounds on a parchment-lined baking sheet, giving them a little space to puff up as they bake.
Step 2: Make the Pumpkin Sauce
In a small skillet, heat olive oil over medium and sauté the minced garlic for a minute, just until fragrant (watch closely, it burns fast!). Add the pumpkin purée, thyme, nutmeg, salt, and pepper. Stir and let everything mingle for 3–4 minutes until the mixture thickens slightly—it should look lush and creamy, not soupy.
Step 3: Assemble Your Mini Pumpkin Pizzas
Spoon a generous layer of pumpkin mixture onto each dough round, leaving a small border at the edge for that picture-perfect crust. Sprinkle on the shredded mozzarella, scatter some goat cheese or feta over the top, and finish with a few slices of red onion. These layers make for a colorful, melt-in-your-mouth masterpiece.
Step 4: Bake to Golden Perfection
Slide the sheet into your hot oven and bake 12–15 minutes until the crust is golden, the cheese is bubbly, and your kitchen is filled with the aroma of herbs and fresh bread. Keep an eye after the 12-minute mark—everyone’s oven is a little different!
Step 5: Garnish and Serve
Once out of the oven, scatter plenty of freshly chopped sage or arugula over your Mini Pumpkin Pizzas while they’re still warm. The herbs add a lively green pop and boost all those classic autumn flavors. Let the pizzas cool for just a minute before devouring—trust me, they disappear fast!
How to Serve Mini Pumpkin Pizzas
Garnishes
Don’t underestimate the power of fresh herbs here. A final shower of chopped sage or a handful of peppery arugula makes every bite taste vibrant. If you love a touch of sweetness, drizzle a little honey or balsamic glaze over the top for a beautiful finish and an unexpected burst of flavor.
Side Dishes
Pair your Mini Pumpkin Pizzas with a crisp autumn salad—think baby greens with apples, walnuts, and a tangy vinaigrette—or a simple bowl of soup like butternut squash or creamy tomato. These sides keep the meal light and seasonal but oh-so-satisfying.
Creative Ways to Present
For parties, serve these pizzas on a wooden board with colorful leaves or mini pumpkins as festive décor. You can also slice each mini pizza into wedges for appetizers, or let everyone personalize their own with toppings at a pizza bar. However you serve them, these pizzas are guaranteed to impress!
Make Ahead and Storage
Storing Leftovers
Let any leftover Mini Pumpkin Pizzas cool completely before wrapping them up. Store in an airtight container in the fridge, where they’ll stay fresh and tasty for up to three days. They make a great grab-and-go lunch or quick snack, even cold!
Freezing
If you’d like to freeze the pizzas, let them cool and then wrap each individually in plastic wrap or foil. Tuck them into a freezer-safe bag or container—they’ll be good for up to two months. They’re perfect for pulling out on busy nights when you need comfort food in a hurry.
Reheating
For best results, reheat Mini Pumpkin Pizzas in a 350°F (175°C) oven for 8–10 minutes until hot and the cheese remelts. The crust will crisp up beautifully, saving you from soggy microwave leftovers. If you’re in a big rush, the microwave works too—just know the crust won’t be quite as crisp.
FAQs
Can I use pre-made naan or pita bread instead of pizza dough?
Absolutely! Naan and pita make excellent crust shortcuts for Mini Pumpkin Pizzas when you’re short on time. Just follow the same assembly instructions and bake until the cheese is melted and bubbly—you may only need 8–10 minutes in the oven.
What other cheeses can I use for these pizzas?
Feel free to play around with cheese combinations! Fontina, ricotta, or even blue cheese all taste fantastic with pumpkin. Just be sure to balance out strong flavors for the best results.
Is there a vegan version of this recipe?
Yes! Simply use your favorite vegan pizza dough, swap mozzarella and goat cheese or feta for dairy-free versions, and use a bit more olive oil for richness. The pumpkin base is already plant-based and full of flavor.
Can I prepare the pumpkin sauce ahead of time?
Definitely. The pumpkin sauce can be made up to two days ahead—store it in an airtight container in the fridge. Bring it back to room temperature or gently warm before spreading onto your dough rounds when ready to bake.
How do I prevent the pizzas from getting soggy?
To avoid excess moisture, let your pumpkin mixture thicken in the skillet and don’t overload the dough with sauce. Baking on a preheated pizza stone or directly on a hot baking sheet can help keep the crust crisp too!
Final Thoughts
There’s something wholly magical about gathering around a pan of warm, golden Mini Pumpkin Pizzas—whether you’re sharing with friends or savoring them solo. The savory pumpkin sauce and oozy cheese make each bite a celebration of the season. Give these a try, and you’ll soon find them a must-have for cozy nights and festive gatherings alike!
Print
Mini Pumpkin Pizzas Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 4–6 mini pizzas
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Mini Pumpkin Pizzas are a delightful twist on traditional pizza, featuring a savory pumpkin topping with a hint of autumn spices and creamy cheeses. Perfect for a fall appetizer or light lunch, these mini pizzas are easy to make and bursting with seasonal flavors.
Ingredients
Dough:
- 1 pound pizza dough (store-bought or homemade)
Topping:
- 1 cup pumpkin purée
- 2 tablespoons olive oil
- 2 cloves garlic (minced)
- 1 teaspoon fresh thyme (or ½ teaspoon dried)
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup shredded mozzarella cheese
- ½ cup crumbled goat cheese or feta
- ¼ red onion (thinly sliced)
- 2 tablespoons chopped fresh sage or arugula for garnish
Instructions
- Preheat Oven: Preheat oven to 425°F (220°C). Lightly flour a surface and roll out the pizza dough. Cut into 4–6 small rounds, about 5–6 inches in diameter. Place the rounds on a parchment-lined baking sheet.
- Prepare Topping: In a small skillet, heat olive oil over medium heat. Sauté the garlic for about 1 minute, then add the pumpkin purée, thyme, nutmeg, salt, and pepper. Cook for 3–4 minutes until heated through and slightly thickened.
- Assemble Pizzas: Spread a spoonful of the pumpkin mixture onto each dough round, leaving a small border. Top with shredded mozzarella, crumbled goat cheese, and red onion slices.
- Bake: Bake for 12–15 minutes or until the crust is golden and the cheese is bubbly. Remove from the oven and garnish with chopped sage or arugula before serving.
Notes
- These mini pizzas make a great fall appetizer or light lunch.
- For a sweeter twist, drizzle with a bit of honey or balsamic glaze before serving.
- You can also use naan or pita bread as a shortcut for the crust.
Nutrition
- Serving Size: 1 mini pizza
- Calories: 280
- Sugar: 3g
- Sodium: 390mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 20mg
