Savory Bacon, Sage & Pumpkin Puff Pastry Pizza
User Reviews
5
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Prep Time
45 mins
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Cook Time
25 mins
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Total Time
1 hr 10 mins
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Servings
2 to 4 people
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Course
Main Course
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Cuisine
American
Savory Bacon, Sage & Pumpkin Puff Pastry Pizza
Description
The recipe "Savory Bacon, Sage & Pumpkin Puff Pastry Pizza" features a sheet of thawed puff pastry as its base, giving a light and flaky texture when baked at high heat. A creamy spread made by stirring ricotta cheese with pumpkin puree covers the pastry, providing a smooth, mildly sweet layer. Caramelized sweet onions cooked with bacon fat and apple cider add depth and a slight sweetness that perfectly complements the salty, tender bacon scattered on top. Fresh sage leaves lend an herbaceous note to the pizza, enhancing its autumnal character. Grated fresh mozzarella melts over the toppings, creating a gooey, mild cheesy finish. The pizza bakes until the pastry edges turn golden and the cheese bubbles gently, delivering a satisfying contrast of textures and flavors.
This dish can be served as a hearty snack, appetizer, or light meal. Its balance of creamy, crispy, smoky, and sweet elements makes it versatile alongside simple green salads or steamed vegetables. The use of seasonal pumpkin and fresh sage incorporates an inviting, seasonal touch that pairs well with fall menus.
Ingredients
- 3 lices Bacon chopped
- 2 onion thinly sliced, sweet
- salt kosher salt
- black pepper kosher salt
- ¼ cup apple cider
- 1 puff pastry thawed, sheet, frozen
- ¾ cup ricotta cheese
- ⅔ cup pumpkin puree
- 1 cup mozzarella cheese freshly grated
- 1 sage handful fresh leaves
- 1 egg for egg wash, large, plus 1 teaspoon water
- 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!
User Reviews
Overall Rating
5
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