Heat 2 tablespoons of olive oil in a skillet over medium heat. Add 1 sliced onion and cook for 8-10 minutes. Reduce heat and caramelize for 15-30 minutes, adding garlic and red pepper flakes in the last 5 minutes.

Preheat the oven to 475°F (245°C) with a pizza stone or baking sheet inside.

Roll out fresh pizza dough into a 12-14 inch round on a floured surface. Transfer to parchment and pierce the surface lightly.

Spread canned pumpkin puree evenly over the dough, leaving a ½-inch border. Add caramelized onion and garlic mixture, then sprinkle gouda cheese on top.

Transfer the pizza to the preheated stone or sheet and bake for 12-15 minutes until golden brown and bubbly.

Let cool for a couple of minutes, then slice into 8 pieces and garnish with parsley if desired.