If you are searching for a unique and utterly delicious way to celebrate autumn flavors, this Savory Bacon, Sage & Pumpkin Puff Pastry Pizza Recipe is going to become your new favorite. Imagine flaky puff pastry layered with creamy pumpkin and ricotta, smoky chunks of bacon, sweet caramelized onions infused with apple cider, fresh sage leaves, and a melty blanket of mozzarella, all baked to golden perfection. It’s an irresistible blend of savory and slightly sweet tastes that dance together in every bite, making it perfect for cozy dinners or festive gatherings alike.
Ingredients You’ll Need
The magic of this Savory Bacon, Sage & Pumpkin Puff Pastry Pizza Recipe starts with simple, thoughtful ingredients that each bring their own flair and balance to the dish. From the richness of the ricotta and pumpkin puree to the aromatic freshness of sage and the smoky depth of bacon, every component plays a crucial role in building this multi-layered flavor experience.
- 3 slices bacon: Adds a smoky, savory crunch and renders flavorful fat for cooking onions.
- 2 sweet onions: Thinly sliced to caramelize slowly, lending natural sweetness and depth.
- Kosher salt and pepper: Essential for seasoning and enhancing all the other flavors.
- ¼ cup apple cider: Adds subtle acidity and sweetness to perfectly caramelize the onions.
- 1 sheet frozen puff pastry (thawed): The sturdy, flaky base that crisps up beautifully as a canvas for toppings.
- ¾ cup ricotta cheese: Provides creamy texture that balances the pumpkin and cheese.
- ⅔ cup pumpkin puree: Brings an earthy, slightly sweet element essential for autumnal vibes.
- 1 cup freshly grated mozzarella cheese: Melts into gooey goodness, binding the toppings together.
- 1 handful fresh sage leaves: Adds an herbal, aromatic touch that complements bacon and pumpkin superbly.
- 1 large egg + 1 teaspoon water (for egg wash): Creates a gorgeous golden crust edge on the puff pastry.
- Parmesan cheese (for topping): Finishing sprinkle that adds salty sharpness and a crispy top.
How to Make Savory Bacon, Sage & Pumpkin Puff Pastry Pizza Recipe
Step 1: Render the Bacon Fat
Start by heating a skillet over medium heat and adding the chopped bacon. Cook it while stirring often but don’t overdo it—you want the fat to render out, not crisp the bacon completely. The reason is that the bacon will crisp perfectly once baked, so this step ensures the fat infuses the onions with flavor. Once done, remove the bacon with a slotted spoon and place it on a paper towel to drain the excess grease.
Step 2: Caramelize the Onions with Apple Cider
Next, add the thinly sliced sweet onions to the skillet, tossing them in the rendered bacon fat for a flavor boost. Season lightly with kosher salt and black pepper to draw out natural sweetness. Cook the onions on medium heat for about 10 minutes until they soften. Lower the heat and stir in the apple cider, which helps the caramelization process and adds a subtle fruity tang. Allow the onions to cook gently, stirring frequently, for another 15 to 20 minutes until they develop a rich golden hue and a sweet, complex flavor.
Step 3: Prepare the Puff Pastry Base
While the onions finish cooking, preheat your oven to 425 degrees Fahrenheit. Place the thawed puff pastry sheet on a parchment-lined baking sheet and gently prick the surface all over with a fork. This ensures the pastry bakes evenly without puffing uncontrollably, creating a perfect crisp crust foundation ready to hold your creamy and savory toppings.
Step 4: Mix and Spread Pumpkin-Ricotta Base
In a medium bowl, stir together the ricotta cheese and pumpkin puree until they form a smooth, uniform mixture. This luscious blend is the heart of the pizza’s creamy filling and lends a beautiful orange color that contrasts nicely with the golden crust. Spread this mixture evenly over the puff pastry, leaving about a one-inch border free around the edges to seal in the toppings during baking.
Step 5: Layer the Toppings and Sage
Now comes the fun part—layer the freshly grated mozzarella cheese over the pumpkin-ricotta base, followed by the caramelized onions and the reserved rendered bacon pieces. Scatter fresh sage leaves over the top to infuse every bite with earthy aroma and flavor. To finish this step, brush the exposed edges of the puff pastry with the egg wash. This will give you a stunning golden crust that’s as pleasing to the eyes as it is buttery and crisp in texture.
Step 6: Bake to Golden Perfection
Slide your assembled pizza into the preheated oven and bake for 20 to 25 minutes. You’re looking for a puffed, golden-brown crust with bubbly, melted cheese and a beautifully cooked topping. Once out of the oven, immediately sprinkle parmesan cheese over the hot pizza to add the final burst of salty richness. Let it cool just slightly so the flavors meld and the cheese sets enough to slice easily.
How to Serve Savory Bacon, Sage & Pumpkin Puff Pastry Pizza Recipe
Garnishes
Although this pizza shines on its own, a few fresh garnishes can elevate it further. A light drizzle of good-quality olive oil or a sprinkle of flaky sea salt adds a subtle finishing touch. You might also add a few extra fresh sage leaves for visual appeal and a burst of herbal punch right before serving.
Side Dishes
Pair this Savory Bacon, Sage & Pumpkin Puff Pastry Pizza Recipe with a crisp green salad tossed in lemon vinaigrette to balance the rich flavors. Roasted Brussels sprouts or a warm butternut squash soup can also complement the seasonal theme and keep things cozy and satisfying.
Creative Ways to Present
For a fun twist, cut the pizza into smaller squares or even bite-sized pieces to serve as appetizers at a party. You can arrange them on a wooden board with sprigs of fresh sage and small bowls of extra parmesan and chili flakes for guests to customize their slices. Serving with a glass of chilled cider or light white wine will round out the presentation beautifully.
Make Ahead and Storage
Storing Leftovers
If you find yourself lucky enough to have leftovers of the Savory Bacon, Sage & Pumpkin Puff Pastry Pizza Recipe, keep them in an airtight container in the refrigerator. They will stay fresh and flavorful for up to 3 days, making for easy next-day meals or snacks.
Freezing
You can freeze this pizza either before baking or after baking, though it’s best frozen before baking for the freshest texture. Wrap the prepared, topped puff pastry tightly in plastic wrap and foil. It will keep for up to one month. When ready to enjoy, bake from frozen but allow extra cooking time and keep an eye on the crust’s crispness.
Reheating
To reheat, place slices on a baking sheet in a preheated 350-degree oven for about 10 minutes or until warmed through and the crust regains its crispiness. Avoid microwaving, as it can make the pastry soggy and the cheese rubbery.
FAQs
Can I use fresh pumpkin instead of canned pumpkin puree?
Absolutely! You can roast fresh pumpkin flesh until tender and then puree it yourself. Just ensure it’s smooth and well-drained so it doesn’t make the pizza soggy.
Is there a vegetarian version of this pizza?
Yes, you can omit the bacon and add extra sage or other savory herbs like thyme or rosemary. For added texture, try caramelized mushrooms or roasted butternut squash cubes instead.
Can I make this pizza gluten-free?
While traditional puff pastry contains gluten, there are gluten-free puff pastry options available in some specialty stores. Just be sure to follow package instructions carefully as baking times may vary.
What if I don’t have fresh sage on hand?
Dried sage can be used as a substitute, but use it sparingly since it’s more concentrated and can be bitter. Adding it during cooking rather than fresh at the end works best.
How do I know when the puff pastry is done?
The pastry will be golden brown and puffed up, with visibly crisp edges. If you tap on it lightly, it should sound and feel flaky rather than soggy or doughy.
Final Thoughts
Now that you know how to create this wonderfully inviting Savory Bacon, Sage & Pumpkin Puff Pastry Pizza Recipe, I encourage you to gather your ingredients and give it a go. It’s a fabulous way to bring together seasonal flavors with comforting textures that delight every time. Happy cooking and even happier eating!
Print
Savory Bacon, Sage & Pumpkin Puff Pastry Pizza Recipe
- Prep Time: 45 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 10 minutes
- Yield: 2 to 4 servings
- Category: Pizza
- Method: Baking
- Cuisine: American
Description
This Savory Bacon, Sage & Pumpkin Puff Pastry Pizza combines the sweet and smoky flavors of caramelized onions and bacon with creamy ricotta and pumpkin puree, all atop a flaky puff pastry crust. Finished with mozzarella, fresh sage, and a sprinkle of parmesan, this unique fall-inspired pizza offers a perfect balance of savory and sweet, ideal for a cozy meal that serves 2 to 4 people.
Ingredients
Meat
- 3 slices bacon, chopped
Vegetables & Produce
- 2 sweet onions, thinly sliced
- 1 handful fresh sage leaves
Pantry
- Kosher salt and pepper, to taste
- ¼ cup apple cider
- 1 sheet frozen puff pastry, thawed
Dairy
- ¾ cup ricotta cheese
- 1 cup freshly grated mozzarella cheese
- 1 large egg + 1 teaspoon water (for egg wash)
- Parmesan cheese, for topping (to taste)
Other
- ⅔ cup pumpkin puree
Instructions
- Render the bacon fat: Heat a skillet over medium heat and add the chopped bacon. Cook, stirring often, just until the fat is rendered but before the bacon crisps up fully. Remove the bacon with a slotted spoon and place it on a paper towel to drain excess grease.
- Caramelize the onions: Add the thinly sliced onions to the skillet with the rendered bacon fat. Season lightly with kosher salt and pepper. Cook, stirring frequently, for about 10 minutes until the onions start to soften. Reduce the heat to low, stir in the apple cider, and cook for an additional 15 to 20 minutes until the onions are slightly caramelized and softened, stirring often.
- Prepare the puff pastry base: Preheat your oven to 425°F (220°C). Place the thawed sheet of puff pastry on a baking sheet lined with parchment paper. Using a fork, poke holes all over the puff pastry to prevent excessive puffing during baking.
- Combine ricotta and pumpkin: In a bowl, stir together the ricotta cheese and pumpkin puree until well blended. Spread this mixture evenly over the puff pastry sheet, leaving a one-inch border around the edges.
- Add toppings: Evenly distribute the mozzarella cheese, caramelized onions, and rendered bacon over the ricotta-pumpkin layer. Scatter fresh sage leaves on top. Brush the exposed edges of the puff pastry with the egg wash made from the egg and water.
- Bake the pizza: Place the baking sheet in the preheated oven and bake for 20 to 25 minutes, or until the crust is golden brown and crisp on the edges. Remove from oven and sprinkle parmesan cheese over the top. Allow the pizza to cool slightly before slicing and serving.
Notes
- Do not overcook the bacon initially; it will crisp more during baking.
- Apple cider helps the onions caramelize faster and adds subtle sweetness.
- Poking holes in the puff pastry prevents uneven puffing during baking.
- Let the pizza cool slightly after baking to allow flavors to meld and to avoid burns while eating.
- Fresh sage adds an aromatic herb flavor; you can adjust the amount to your taste.
