Description
This Savory Bacon, Sage & Pumpkin Puff Pastry Pizza combines rich pumpkin and creamy ricotta with smoky bacon, caramelized onions, and fresh sage on a flaky puff pastry crust. Perfect for a cozy fall meal or an elegant appetizer, this pizza is a delightful blend of sweet, savory, and herbaceous flavors baked to golden perfection.
Ingredients
Scale
Meat and Dairy
- 3 slices bacon, chopped
- ¾ cup ricotta cheese
- 1 cup freshly grated mozzarella cheese
- 1 large egg + 1 teaspoon water, for egg wash
- Parmesan cheese, for topping
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
- ⅔ cup pumpkin puree
Instructions
- Cook the bacon: Heat a skillet over medium heat and add the chopped bacon. Stir frequently and cook just until the fat is rendered but the bacon is not fully crispy, as it will crisp more in the oven. Use a slotted spoon to remove the bacon and place it on a paper towel to drain excess grease.
- Caramelize the onions: Add the thinly sliced onions to the skillet with the reserved bacon fat. Season with a pinch of kosher salt and pepper. Cook while stirring often for about 10 minutes until the onions start to soften. Reduce heat to low and stir in the apple cider. Continue cooking and stirring frequently for another 15 to 20 minutes until onions become slightly caramelized and tender.
- Prepare the puff pastry: Preheat the oven to 425°F (220°C). On a baking sheet lined with parchment paper, lay out the thawed sheet of puff pastry. Use a fork to poke holes all over the pastry surface to prevent excessive puffing.
- Mix ricotta and pumpkin: In a bowl, combine the ricotta cheese and pumpkin puree until smooth and well blended. Spread this mixture evenly over the puff pastry, leaving about a one-inch border around the edges for a crust.
- Assemble the pizza: Evenly distribute the mozzarella cheese over the pumpkin-ricotta base, then add the caramelized onions, cooked bacon, and fresh sage leaves on top. Brush the uncovered border of the pastry with the egg wash made by whisking the egg and water together.
- Bake the pizza: Place the baking sheet in the preheated oven and bake for 20 to 25 minutes, or until the puff pastry crust is golden brown and crisp on the edges.
- Finish and serve: Remove the pizza from the oven, sprinkle with Parmesan cheese to taste, and let it cool slightly before slicing and serving for best flavor and texture.
Notes
- Use quality fresh pumpkin puree or homemade for the best flavor.
- Do not overcook the bacon initially; it will crisp during baking.
- The apple cider adds a subtle sweetness and aids in caramelizing the onions.
- You can substitute fresh sage with dried, but fresh gives a brighter taste.
- Let the pizza cool a few minutes before cutting to avoid soggy slices.
- For a vegetarian version, omit the bacon and consider adding sautéed mushrooms or roasted walnuts.
Nutrition
- Serving Size: 1 slice (assuming 6 slices per pizza)
- Calories: 340
- Sugar: 4g
- Sodium: 520mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 70mg
