In a skillet, heat 2 tablespoons of extra-virgin olive oil over medium heat. Add 1 sliced yellow onion, cooking until soft and translucent, about 7-8 minutes. Lower the heat and continue cooking for an additional 20-30 minutes until the onions are golden brown, stirring occasionally for even caramelization. In the last 5 minutes, stir in 2 minced garlic cloves, 1/2 teaspoon of kosher salt, and a pinch of crushed red pepper flakes for a touch of heat.

While the onions are caramelizing, preheat your oven to 475°F, placing a pizza stone or baking sheet inside. On a floured surface, roll out 16 ounces of fresh pizza dough into a 12-14 inch round. Transfer the rolled dough onto a piece of parchment paper, then pricking it gently with a fork to prevent bubbles from forming during baking.

Spread 3/4 cup of canned pumpkin puree evenly over the pizza dough, ensuring to leave a 1/2 inch border around the edges. Next, evenly distribute the caramelized onion and garlic mixture over the pumpkin layer. Finally, sprinkle 5 ounces of freshly grated gouda cheese generously across the top.

Carefully transfer the pizza on the parchment paper to the preheated pizza stone or baking sheet. Bake for 12-15 minutes, or until the crust turns a beautiful golden brown and the gouda cheese is delightfully melted and bubbly.

Once the pizza is out of the oven, allow it to rest for a couple of minutes. If desired, sprinkle fresh parsley over the top for a burst of color and freshness. Slice the pizza into 8 pieces and serve warm.