In a large skillet, heat 2 tablespoons of extra-virgin olive oil over medium heat. Add the sliced yellow onion and sauté for about 8-10 minutes until they soften and become translucent. Lower the heat and continue to cook, stirring occasionally, for an additional 20-30 minutes, until the onions turn a light blonde color and caramelize beautifully. In the last 5 minutes, add minced garlic, kosher salt, and optional crushed red pepper flakes for a warm kick.

Preheat your oven to a toasty 475°F (245°C). Place a pizza stone or a baking sheet inside the oven to heat. Roll out the fresh pizza dough into a 12-14” round and transfer it to parchment paper, poking holes to prevent bubbling.

Spread the canned pumpkin puree evenly over the rolled-out dough, leaving a 1/2 inch border. Spoon the caramelized onion and garlic mixture over the pumpkin, then sprinkle the gouda cheese generously over the top.

Carefully transfer the prepared pizza onto the preheated pizza stone or baking sheet in the oven. Bake for approximately 12-15 minutes until the crust turns golden brown and crispy, and the gouda cheese melts.

Remove the pizza from the oven and let it cool for a couple of minutes. Slice into 8 wedges, and if desired, garnish with fresh parsley before serving.