Savory Bacon, Sage & Pumpkin Puff Pastry Pizza Recipe

I absolutely love how this Savory Bacon, Sage & Pumpkin Puff Pastry Pizza Recipe comes together—there’s something about the blend of crispy bacon, earthy sage, and creamy pumpkin that just sings autumn comfort in every bite. It’s one of those recipes that works brilliantly as a cozy weekend treat or an impressive appetizer when friends come over. Whenever I make it, my family goes crazy for the sweet caramelized onions balanced by the richness of ricotta and mozzarella on that perfectly flaky puff pastry crust.

When I first tried this recipe, I was amazed at how simple ingredients could create such a sophisticated flavor profile. You’ll find that the pumpkin adds a subtle sweetness and moisture without overwhelming the savory notes from bacon and sage. Plus, it’s a breeze to make once you get the hang of caramelizing onions and handling puff pastry. Whether you’re looking for an easy dinner or a seasonal crowd-pleaser, this Savory Bacon, Sage & Pumpkin Puff Pastry Pizza Recipe is definitely worth trying.

Ingredients You’ll Need

These ingredients work hand in hand to bring a harmony of texture and flavor, and they’re mostly pantry-friendly or easy to find at your local market. Using fresh sage and quality pumpkin puree really elevates the dish.

• Bacon: Look for thick-cut for better texture; cooking it just enough to render fat keeps it chewy after baking.
• Sweet Onions: They mellow beautifully when caramelized, adding a gentle sweetness that pairs wonderfully with pumpkin.
• Apple Cider: Adds a subtle tang and helps speed up the caramelization of onions—don’t skip it!
• Frozen Puff Pastry: Thaw completely before using to avoid cracking and get that perfect puff.
• Ricotta Cheese: Creamy and mild, it balances the stronger flavors and keeps the pizza moist.
• Pumpkin Puree: Choose plain canned pumpkin (not pumpkin pie mix) for the best flavor and texture.
• Mozzarella Cheese: Freshly grated melts best and adds that gooey, melty texture everyone loves.
• Fresh Sage Leaves: The star herbal note that ties everything together with its earthy aroma.
• Egg and Water (Egg Wash): Brushing the edges helps the pastry turn golden and glossy.
• Parmesan Cheese: A finishing touch that adds a salty kick right before serving.

Variations

I love making this Savory Bacon, Sage & Pumpkin Puff Pastry Pizza Recipe my own by swapping out ingredients depending on the season or what’s in my fridge. It’s a great base for creativity, so don’t hesitate to experiment!

• Add Mushrooms: I sometimes toss in sautéed cremini mushrooms for an added earthy depth, which my husband especially loves.
• Make it Vegetarian: Swap bacon for toasted walnuts or smoked tempeh to keep that smoky flavor without meat.
• Use Different Herbs: Thyme or rosemary make great alternatives to sage if you want a different herbal note.
• Spice It Up: A pinch of red pepper flakes sprinkled on top before baking gives a mild heat that balances the sweetness.

How to Make Savory Bacon, Sage & Pumpkin Puff Pastry Pizza Recipe

Step 1: Render the Bacon Fat and Prep Onions

Start by heating a skillet over medium heat and cooking the chopped bacon until the fat just renders out—don’t cook it crisp here because it will continue crisping in the oven. This is a trick I learned to keep the bacon tender yet flavorful. Scoop the bacon pieces out with a slotted spoon and drain on paper towels. Then toss the sliced onions into the hot bacon fat, seasoning with salt and pepper. Cook over medium heat, stirring frequently for about 10 minutes until they start softening. Lower the heat and add the apple cider to deglaze the pan—that’s when things get magical. Stir and let the onions cook gently for 15 to 20 more minutes until they’re beautifully caramelized and slightly sticky.

Step 2: Prepare the Puff Pastry and Cheese Mixture

While your onions are doing their thing, preheat your oven to 425°F (220°C). Roll out the thawed puff pastry sheet on a baking tray lined with parchment paper and poke the surface all over with a fork to prevent bubbling. In a bowl, mix ricotta and pumpkin puree until smooth and combined—you’ll love how the creamy mixture makes the base rich but not heavy. Spread this all over the parchment-lined puff pastry, leaving about a one-inch border around the edges.

Step 3: Assemble and Bake the Pizza

Layer the mozzarella evenly over the ricotta-pumpkin spread, then add your caramelized onions and bacon pieces on top. Tear fresh sage leaves and scatter them generously—this herb gives the pizza its signature flavor punch. Finally, mix the egg with water and brush the edges of your pastry for that gorgeous golden finish. Bake for 20 to 25 minutes until the pastry is puffed, crisp, and golden brown on the edges. Right after pulling it out of the oven, sprinkle parmesan cheese over the top and let it cool slightly to firm up before slicing.

How to Serve Savory Bacon, Sage & Pumpkin Puff Pastry Pizza Recipe

Garnishes

I like to top this pizza with a few extra fresh sage leaves just before serving—they’re so fragrant and add a lovely bright herbal note. Sometimes, I’ll sprinkle a tiny pinch of flaky sea salt and freshly cracked black pepper on top to enhance all the flavors. A drizzle of good-quality olive oil can also add a subtle richness that’s delightful.

Side Dishes

This pizza pairs wonderfully with a crisp green salad dressed simply with lemon vinaigrette or a light arugula salad with shaved parmesan. When I serve it for dinner, a bowl of butternut squash soup makes for a seasonally inspired and comforting combo. Roasted veggies like Brussels sprouts or asparagus also complement the flavors nicely.

Creative Ways to Present

For gatherings, I’ve cut this pizza into small squares and served it on a wooden board with sprigs of fresh sage tucked around for a rustic look. Another fun idea is to add edible flowers or microgreens on top for a pop of color and elegance. During holiday meals, pairing it with a glass of crisp white wine or pumpkin ale creates a festive vibe everyone appreciates.

Make Ahead and Storage

Storing Leftovers

I usually store leftover pizza in an airtight container in the fridge for up to 3 days. Reheating in a toaster oven or regular oven helps keep the puff pastry crisp instead of soggy, which I’ve found is a game changer compared to microwaving.

Freezing

Yes, you can freeze this pizza! I wrap it tightly in foil and place it in a freezer-safe bag. When I’m ready, I let it thaw in the fridge overnight and then crisp it up in a hot oven to revive the flaky crust and melty cheese.

Reheating

To reheat, I set my oven or toaster oven to 350°F and warm slices for about 10 minutes until heated through and the pastry is crisp again. This method keeps the texture and flavors close to freshly baked, which is always a win.

FAQs

Final Thoughts

This Savory Bacon, Sage & Pumpkin Puff Pastry Pizza Recipe is a delightful fall-inspired treat that always feels like a special occasion in my kitchen. I love how approachable the recipe is yet how impressive the final result looks and tastes. If you want to wow your family or guests with something cozy and delicious, give this a try—you’ll enjoy every bite as much as I do. Trust me, this one’s a keeper!

Print