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.
Ingredients
- 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
Instructions
- 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!
Did you make this recipe?
Be sure to follow @howsweeteats on instagram and tag #howsweeteats. You can also post a photo of your recipe to our facebook page.
I appreciate you so much!