In a skillet, heat 2 tablespoons of extra-virgin olive oil over medium heat. Add 1 sliced yellow onion and sauté for about 7-10 minutes until soft and translucent. Reduce the heat to low and continue caramelizing for 20-30 minutes, stirring occasionally, until the onions are a beautiful blonde color. For the last 5 minutes, mix in 2 minced garlic cloves, 1 teaspoon of kosher salt, and, if desired, a pinch of crushed red pepper flakes.

Preheat your oven to 475°F (245°C) and place a pizza stone or baking sheet inside to heat up.

On a lightly floured surface, stretch or roll out your fresh pizza dough into a 12-14 inch round. Transfer the rolled dough onto a piece of parchment paper and pierce it with a fork.

Spread a generous layer of canned pumpkin puree over the pizza dough, leaving about a half-inch border around the edges. Evenly distribute the caramelized onion and garlic mixture on top, followed by a handful of freshly grated gouda cheese. Bake for 12-15 minutes.

Once out of the oven, let it cool for a minute, and sprinkle fresh chopped parsley on top if desired. Slice into 8 pieces and serve warm.