Preheat your oven to 400°F (200°C) to create a perfectly crisp pizza crust.

Combine the peeled and chopped pumpkin, sliced red onion, and olive oil in a baking dish. Toss until well-coated. Roast for about 20 minutes until tender and caramelized.

After roasting, increase the oven temperature to 450°F (232°C).

Spread red pesto with sundried tomatoes evenly across the pizza crust, leaving a small border around the edge.

Layer half of the provolone cheese evenly over the sauce.

Distribute half of the roasted pumpkin and onion mixture over the cheese layer.

Finish by adding the remaining provolone cheese and the rest of the roasted pumpkin and onion mixture. Top with chopped bacon or sautéed mushrooms for a vegetarian option.

Bake for 15 minutes or until the crust is golden brown and the cheese is bubbly.

Allow to cool for a few minutes before slicing and serving.