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

Scale

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

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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.