Savory Bacon, Sage & Pumpkin Puff Pastry Pizza.
This pumpkin puff pastry pizza is a savory, crispy and flavorful fall meal! A ricotta pumpkin filling, caramelized onions, bacon, sage and parmesan make this taste like fall heaven.
Best place to put pumpkin is on your pizza.
And I’m here to declare that I love savory pumpkin more than sweet pumpkin. It is true!
Especially when it involves these incredible ingredients:
I mean! Can there even be a more decadent mix? I think not. FALL IS HERE.
There is something about the combination of pumpkin with parmesan and crispy sage that just makes it absolutely incredible. The epitome of fall – warm, cozy, cheese, savory flavors. Sign me up for EVERYTHING pumpkin if it’s savory. I’m all about it.
Add bacon, and well… game over. The MOST delicious combo ever.
I used to go wild and crazy for bacon but lately, it hasn’t been the thing I crave. There are a few exceptions, however, and the exceptions usually consist of fall flavors like squash and pumpkin, maybe even brown butter and definitely parmesan. It makes the savory flavor of the pumpkin pop even more.
I also made my cider caramelized onions for this and they take anything over the top. Again, more sweet and savory flavor to make this extra delicious!
You can make them for an appetizer or they can be dinner or lunch. Serve them with salad or roasted vegetables, eat alone, or even cut up into tiny bite sized pieces for snacks. There are really so many options.
I always have store-bought puff pastry on hand. First, it reminds me of one of our favorite local restaurants that has a pastry-like pizza crust. Their crust is very flaky and thin with lots of layers – very much like a pastry instead of a dough. And it’s incredible. That’s what made me start using puff pastry for pizza in the first place.
So you can always find it in the fridge. I love to use the wewalka brand or even this just rol brand, because these come in full sheets that don’t have the perforations. The pepperidge farm version is folded into thirds and it doesn’t make as sleek of a pizza or tart on one sheet.
The base layer of this puff pastry tart is ricotta and pumpkin – delicious. Top with the onions, the bacon, sage and more cheese.
Then you bake it off and it.is.perfection.
So flaky and buttery. Crunch and texture. Cheesy. So much darn flavor.
Don’t skip this one!
Savory Pumpkin Puff Pastry Pizza
Savory Bacon, Sage & Pumpkin Puff Pastry Pizza
- 3 slices bacon, chopped
- 2 sweet onions, thinly sliced
- kosher salt and pepper
- ¼ cup apple cider
- 1 sheet frozen puff pastry, thawed
- ¾ cup ricotta cheese
- ⅔ cup pumpkin puree
- 1 cup freshly grated mozzarella cheese
- 1 handful fresh sage leaves
- 1 large egg + 1 teaspoon water, for egg wash
- parmesan cheese, for topping
- Heat a skillet over medium heat and add the bacon. Cook, stirring often, just until the fat is rendered - you do not want to cook it until crispy, because it will crisp up more in the oven. Remove the bacon with a slotted spoon and place it on a paper towel to remove excess grease.
- Throw the onions into the skillet with the rendered bacon fat. Add a pinch of salt and pepper. Cook, stirring often, for 10 minutes until the onions begin to soften. Reduce the heat to low. Stir in the apple cider. Cook for another 15 to 20 minutes, stirring often, until the onions are slightly caramelized. This will start to happen quicker after you add the apple cider.
- Preheat the oven to 425 degrees F. Place the sheet of puff pastry on a baking sheet lined with parchment paper. Poke it all over with a fork.
- Stir the ricotta and pumpkin together in a bowl until combined. Spread it all over the sheet of puff pastry, leaving a one inch border.
- Top with the mozzarella, caramelized onions, bacon and fresh sage. Brush the edges of the pastry with the egg wash.
- Bake for 20 to 25 minutes, until the crust is golden and crisp on the edges. Sprinkle with parmesan. Let cool slightly before serving!
I can taste this.