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A hand pulling a slice of White Pizza with Pumpkin, Bacon, Kale, and Gouda from the larger pie on a tray

White Pizza with Pumpkin, Bacon, Kale, and Gouda

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  • Author: Whip & Wander
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: 1 large pizza 1x
  • Category: Pizza, Mains
  • Method: Oven / Stovetop
  • Cuisine: American


This White Pizza with Pumpkin, Bacon, Kale, and Gouda combines all the best fall flavors into a superb Friday night pie.



For the cheese sauce base:

  • 1 tbsp garlic-infused olive oil (may sub for 1 tbsp extra-virgin olive oil + 2 minced garlic cloves)
  • 1 tbsp unsalted butter
  • 1 1/2 tbsp all-purpose flour
  • 2/3 cup whole milk
  • 2/3 cup parmesan cheese, grated
  • 1/4 tsp Kosher salt
  • 1/8 tsp cracked black pepper
  • 1 pinch ground nutmeg

For the pizza:

  • 1/2 recipe Easy Same Day Pizza Dough
  • 4 oz (1 cup) aged smoked gouda cheese, shredded
  • 150g (about 1 heaping cup) Fresh sugar pumpkin, peeled, seeded, and cubed (may sub for butternut, delicata, or kabocha squash)
  • 1 tbsp garlic-infused olive oil (may sub extra-virgin olive oil + 2 cloves minced garlic), divided
  • 1/2 tsp Kosher Salt, divided
  • Cracked black pepper, to taste
  • 3 pieces of thick-cut bacon, cut into perpendicular strips
  • 2 large kale leaves (about 1/2 cup), stemmed and chopped
  • 1/4 tsp red pepper flakes


For the toppings:

  1. Preheat your oven to 400 degrees F / 205 degrees C. Line a baking sheet with parchment paper and add the cubed pumpkin to the sheet. Toss with 2 tsp of garlic oil (or olive oil + minced garlic), 1/4 tsp of Kosher salt, and a few cracks of black pepper to your preference. I like to use my hands to toss this together, coating the pumpkin evenly. Bake for 20-30 minutes (depending on the size of your pumpkin cubes); The pumpkin should be fork-tender but still maintain their shape. Reserve to the side.
  2. While the pumpkin roasts, cook the bacon. In a medium skillet over medium-high heat cook bacon until crispy, stirring occasionally to make sure that the bacon gets evenly browned, then reserve to a paper-towel-lined bowl to the side.
  3. In a small bowl, add the chopped kale, 1 tsp of the reserved garlic oil (or olive oil + minced garlic), 1/4 tsp Kosher salt, and the red pepper flakes. Massage together by hand until the kale has softened and wilted slightly. Reserve to the side.
  4. Once the pumpkin is done roasting, raise the heat in the oven to 500 degrees F / 260 degrees C and set a bakers half sheet to the side.

For the cheese sauce base:

  1. In a small saucepan over medium-low heat melt the garlic-infused olive oil (or olive oil + minced garlic) with the butter.
  2. When the butter has fully melted, add the flour and whisk to combine fully.
  3. Once the mixture has started to simmer and become frothy, add the milk slowly, whisking to combine. The mixture will look chunky at first, but will smooth as you whisk.
  4. Once the milk is combined, add the parmesan cheese and continue to whisk until combined fully.
  5. Season with salt, pepper, and nutmeg. The sauce should have thickened considerably at this point and be fairly smooth. If your sauce is too thick, add additional milk 1 tbsp at a time, whisking to combine. Remove from heat and reserve to the side until ready to assemble the pizza.

Assembling the pizza:

  1. Shape your dough. If you prefer a classic pie-shape with a thicker crust compared to the center of your dough, I suggest hand-stretching your dough. If you prefer your pizza to be an even thickness, I suggest rolling your dough out with a rolling pin.
    • If you are hand-stretching your pizza dough:
      1. I like to rub a small amount of olive oil into my hands first; this allows me to shape the dough easier without it ripping accidentally from friction.
      2. Press the dough down with the palm of your hand into a disk shape, then use your fingertips to gently press down on the dough disk, further flattening it.
      3. To further extend the dough, I prefer to press one palm on top of one side of the dough and with the other hand lift the alternative side of the dough and gently work the dough outward, pulling very gently with the tips of my oiled fingers (like a very discrete “come hither” motion) to slowly stretch the dough out. Rotate slightly and repeat until the dough is shaped and stretched to your liking. If you find that the dough starts to snap back or is beginning to tear, allow the dough to relax for a minute or two before proceeding again. Transfer your stretched dough to a sheet of parchment paper.
    • If you are using a rolling pin:
      1. I prefer to place my dough between two sheets of parchment paper to avoid the dough sticking to my rolling pin, but if you prefer you can also sprinkle a bit of flour over the dough ball as well as wiping some over your rolling pin by hand to prevent sticking instead. Once the dough has been rolled to your preferred size and shape, peel the top layer of parchment paper off (if using). The bottom layer that the dough is resting on can be utilized for your baking sheet. If you find that the dough starts to snap back or is beginning to tear, allow the dough to relax for a minute or two before proceeding again.
  2. Transfer your shaped dough to the reserved baking sheet.
  3. Top with reserved cheese sauce, using the back of a spoon spread the sauce out evenly over the dough.
  4. Top the pizza with shredded gouda cheese, then add the reserved roasted pumpkin, crispy bacon, and kale.
  5. Bake for 15-18 minutes or until the crust has reached your preferred level of crispness and the cheese is starting to brown.


Nutritional information on Whip & Wander is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.


  • Serving Size: 1/4th of the pizza
  • Calories: 616
  • Sugar: 5 g
  • Sodium: 1055 mg
  • Fat: 29 g
  • Saturated Fat: 11 g
  • Carbohydrates: 61 g
  • Protein: 27 g
  • Cholesterol: 21 mg