Description
This Savory Bacon, Sage & Pumpkin Puff Pastry Pizza is a delicious fall-inspired dish combining crispy bacon, sweet caramelized onions with apple cider, creamy ricotta and pumpkin puree, fresh sage, and gooey mozzarella on a flaky puff pastry crust. It’s an easy-to-make, savory treat perfect for a cozy meal or entertaining guests.
Ingredients
Units
Scale
For the Bacon and Onions
- 3 slices bacon, chopped
- 2 sweet onions, thinly sliced
- Kosher salt and pepper, to taste
- 1/4 cup apple cider
For the Pizza
- 1 sheet frozen puff pastry, thawed
- 3/4 cup ricotta cheese
- 2/3 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
- Render the Bacon: Heat a skillet over medium heat and add the chopped bacon. Cook, stirring often, just until the fat is rendered but the bacon is not yet crispy, as it will continue to crisp in the oven. Remove with a slotted spoon and place on paper towels to drain excess grease.
- Caramelize the Onions: Add the sliced onions to the skillet with the bacon fat. Season with kosher salt and pepper. Cook over medium heat, stirring often, for 10 minutes until the onions begin to soften. Lower the heat to low and stir in the apple cider. Continue cooking, stirring frequently, for another 15 to 20 minutes until the onions are slightly caramelized.
- Prepare Puff Pastry Base: Preheat the oven to 425°F (220°C). Roll out the thawed puff pastry sheet onto a baking sheet lined with parchment paper. Prick the pastry all over with a fork to prevent bubbling.
- Mix Ricotta and Pumpkin: In a bowl, combine the ricotta cheese and pumpkin puree, stirring until smooth and well incorporated. Spread this mixture evenly over the puff pastry, leaving a one-inch border around the edges.
- Add Toppings: Sprinkle the mozzarella cheese evenly over the ricotta-pumpkin layer. Top with the caramelized onions, cooked bacon, and fresh sage leaves. Brush the exposed edges of the pastry with the egg wash made from beaten 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 at the edges. Remove from the oven and immediately sprinkle parmesan cheese on top.
- Cool and Serve: Let the pizza cool slightly before slicing and serving to allow the flavors to meld.
Notes
- Do not overcook the bacon in the skillet; it will crisp further in the oven.
- Use a sweet onion variety such as Vidalia for best flavor.
- Make sure the puff pastry is fully thawed before use for easier handling.
- You can substitute fresh sage with dried sage if unavailable, but reduce the quantity as dried herbs are more potent.
- For a vegetarian version, omit the bacon and add sautéed mushrooms instead.
- Store leftovers in an airtight container in the refrigerator and reheat in the oven for best texture.
Nutrition
- Serving Size: 1/4 of pizza
- Calories: 350
- Sugar: 6g
- Sodium: 480mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 11g
- Cholesterol: 60mg
