Savory Bacon, Sage & Pumpkin Puff Pastry Pizza
This savory puff pastry pizza combines creamy ricotta, pumpkin puree, caramelized onions, crispy bacon, and fragrant sage on a golden, flaky crust. Perfect for fall flavor cravings!
Equipment
- 1 Mixing bowl for ricotta and pumpkin mixture
- 1 Baking sheet lined with parchment paper
- 1 Skillet for cooking bacon and onions
Ingredients
Main Ingredients
- 3 slices Bacon chopped
- 2 Sweet onions thinly sliced
- Kosher salt and pepper to taste
- 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 plus 1 teaspoon water for egg wash
- Parmesan cheese for topping
Instructions
Instructions
- Preheat your oven to 400°F and line a baking sheet with parchment paper.
- Cook chopped bacon in a skillet over medium heat until crisp. Set aside, saving the bacon fat.
- In the same skillet, add sliced onions, salt and pepper. Cook on medium-low for 15 minutes until golden.
- Add the apple cider, cook 2–3 minutes until liquid evaporates. Remove from heat.
- Roll out puff pastry on a floured surface and transfer to baking sheet.
- Mix ricotta and pumpkin puree, season with salt and pepper. Spread onto pastry, leaving a 1-inch border.
- Top with caramelized onions, bacon, mozzarella, and sage. Brush pastry edges with egg wash.
- Bake 20–25 minutes until puffed and golden. Cheese should be bubbly and melted.
- Let cool briefly, then slice and serve!
Notes
For best results, let pastry cool slightly before slicing. Freeze leftovers in airtight containers and reheat in oven for crisp texture.