In a medium skillet, heat 2 tablespoons of extra-virgin olive oil over medium heat. Add sliced yellow onions and sauté for about 7-8 minutes until soft. Lower the heat and continue cooking for an additional 20-30 minutes, stirring occasionally, until the onions turn a beautiful blond color. In the last 5 minutes of cooking, add minced garlic, a pinch of kosher salt, and optionally, some crushed red pepper flakes for an extra kick.

While the onions are caramelizing, preheat the oven to 475°F (245°C) and place a pizza stone or baking sheet inside to heat up. On a floured surface, stretch or roll out 16 oz of fresh pizza dough into a 12-14 inch round. Carefully transfer the dough onto a piece of parchment paper, then poke holes all over with a fork to prevent bubbling while baking.

Once the dough is ready, spread 3/4 cup of canned pumpkin puree evenly over the surface, leaving a 1/2 inch border around the edges.

Distribute the caramelized onion mixture evenly across the pumpkin-covered dough, ensuring each bite is filled with sweet and savory flavors. Next, sprinkle 5 oz of freshly grated gouda cheese liberally over the top.

Carefully slide the pizza onto the preheated pizza stone or baking sheet. Bake for approximately 12-15 minutes, or until the crust is golden brown and crisp, and the gouda cheese is bubbly and melted.

Once done baking, remove the Pumpkin and Gouda Pizza from the oven and let it cool for a few minutes. For a fresh touch, garnish with chopped parsley if desired. Slice into 8 pieces and serve warm.