If you’re craving a dish that brings together the perfect harmony of smoky, creamy, and herby flavors, you are going to fall head over heels for this Savory Bacon, Sage & Pumpkin Puff Pastry Pizza Recipe. This delightful treat combines the crisp, buttery layers of puff pastry with sweet caramelized onions, rich pumpkin puree, and the irresistible allure of crispy bacon and fresh sage. It feels both elegant enough for a special occasion and cozy enough for an easy weeknight dinner, making it an absolute favorite to have in your recipe arsenal.
Ingredients You’ll Need
The magic of this Savory Bacon, Sage & Pumpkin Puff Pastry Pizza Recipe lies in its simple but thoughtfully balanced ingredients. Each component adds color, texture, or a burst of flavor that ensures every bite is a little slice of comfort and delight.
- 3 slices bacon: Adds smoky richness and a slight crispness that elevates the entire dish.
- 2 sweet onions: Provide a natural sweetness that deepens during caramelization.
- Kosher salt and pepper: Bring out the natural flavors and balance the richness.
- ¼ cup apple cider: Adds a subtle tang that helps caramelize and brighten the onions.
- 1 sheet frozen puff pastry: The flaky, golden base that makes this pizza irresistibly crispy.
- ¾ cup ricotta cheese: Creates a creamy, mild layer that complements the pumpkin perfectly.
- ⅔ cup pumpkin puree: Brings in seasonal warmth and a silky texture.
- 1 cup freshly grated mozzarella cheese: Adds gooeyness and that luscious melty cheese pull.
- 1 handful fresh sage leaves: Introduce an earthy herbal note that pairs beautifully with bacon.
- 1 large egg + 1 teaspoon water: Used for brushing the pastry edges to achieve a shiny golden finish.
- Parmesan cheese: A final sprinkle for a sharp, salty kick.
How to Make Savory Bacon, Sage & Pumpkin Puff Pastry Pizza Recipe
Step 1: Render the Bacon Fat
Start by heating a skillet over medium heat and adding the chopped bacon. Cook it gently, stirring often, just until the bacon releases its fat but doesn’t become crispy — this gentle rendering is key because the bacon will crisp further in the oven. Once ready, remove the bacon with a slotted spoon and drain on paper towels to keep it perfectly tender yet slightly crunchy.
Step 2: Caramelize the Onions with Apple Cider
Next, toss your thinly sliced sweet onions into the skillet with the luscious bacon fat. Season them lightly with kosher salt and pepper, then cook over medium heat for about 10 minutes, stirring frequently until they soften and start to turn golden. Lower the heat and pour in the apple cider, stirring as you go. Let the onions cook slowly for 15 to 20 minutes until their natural sugars caramelize and they develop a deep, sweet flavor — this step is what makes this pizza so wonderfully aromatic.
Step 3: Prepare the Puff Pastry Base
While the onions are softening, preheat your oven to 425 degrees Fahrenheit. Take your thawed sheet of puff pastry and lay it gently on a parchment-lined baking sheet. Use a fork to poke holes all over the pastry to prevent it from puffing up unevenly during baking — this keeps your “pizza” nice and flat with crispy edges.
Step 4: Mix the Ricotta and Pumpkin
In a bowl, stir together the ricotta cheese and pumpkin puree until smooth and evenly combined. This creamy mixture is your luscious base sauce that adds a comforting autumn vibe and silky texture to the pizza. Spread it generously over the puff pastry, leaving about a one-inch border around the edges for that perfect golden crust.
Step 5: Layer the Toppings
Now it’s time for the fun part — layering! Evenly sprinkle the grated mozzarella over the ricotta-pumpkin blend, then add the warm caramelized onions, the rendered bacon pieces, and fresh sage leaves scattered on top. The sage will add that herby lift that makes this pizza stand out. Finally, brush the exposed pastry edges with your egg wash mixture — this step ensures a beautifully shiny, golden crust once baked.
Step 6: Bake to Perfection
Slide the baking sheet into your preheated oven and bake for 20 to 25 minutes. You’ll know it’s done when the edges of the pastry turn a gorgeous golden-brown and crisp up beautifully. When you pull it out, sprinkle the pizza with a little Parmesan cheese for an added layer of savory depth. Let it cool slightly — this makes slicing easier and lets the flavors meld even more.
How to Serve Savory Bacon, Sage & Pumpkin Puff Pastry Pizza Recipe
Garnishes
To make this dish really pop at the table, consider fresh sage leaves or a small handful of arugula on top before serving for a peppery, fresh bite. A light drizzle of good-quality olive oil or a sprinkle of flaky sea salt right before eating can add a touch of sophistication and boost all those wonderful flavors.
Side Dishes
This pizza pairs beautifully with crisp, fresh salads like a simple mixed greens salad with a sharp vinaigrette or a tangy apple and fennel slaw. The acidity and crunch provide the perfect counterbalance to the richness of the puff pastry and creamy pumpkin base.
Creative Ways to Present
Feel like impressing your guests? Slice the pizza into small appetizers, perfect for sharing at parties. Alternatively, top individual portions with a dollop of crème fraîche or a sprinkle of toasted walnuts for texture and an unexpected nutty note. Presentation is all about elevating the comfort food vibe into something memorable.
Make Ahead and Storage
Storing Leftovers
Leftover Savory Bacon, Sage & Pumpkin Puff Pastry Pizza Recipe can be stored in an airtight container in the refrigerator for up to 3 days. To keep the pastry as crisp as possible, separate layers with parchment paper and avoid covering it tightly with plastic wrap.
Freezing
If you want to freeze it, bake the pizza fully first, then cool completely. Wrap it tightly in foil and place in a freezer bag for up to 2 months. When you’re ready to enjoy it later, thaw it overnight in the fridge.
Reheating
To reheat your pizza while keeping that perfect crispness, warm it in a preheated oven at 375 degrees Fahrenheit for 10 to 15 minutes. Avoid the microwave if you can, as it tends to make puff pastry soggy and chewy instead of delightfully flaky.
FAQs
Can I use fresh pumpkin instead of canned pumpkin puree?
Absolutely! To use fresh pumpkin, roast diced pumpkin until soft and then puree it in a blender until smooth. Just be sure to remove excess moisture to keep your pizza from getting soggy.
Is there a substitute for ricotta cheese?
You can use cream cheese or mascarpone for a similar creamy texture, though ricotta offers a lighter, more delicate flavor that complements the pumpkin best.
Can this Savory Bacon, Sage & Pumpkin Puff Pastry Pizza Recipe be made vegetarian?
Yes! Simply omit the bacon and add extra sage or try substituting with sautéed mushrooms or caramelized butternut squash cubes for a hearty, meat-free version.
How can I make sure the puff pastry cooks evenly?
Poking holes in the puff pastry with a fork prevents overly puffy centers and helps heat circulate evenly, ensuring a perfect golden crust without soggy spots.
What wine pairs well with this pizza?
A light to medium-bodied white wine like Chardonnay or Sauvignon Blanc complements the savory and slightly sweet flavors beautifully without overpowering them.
Final Thoughts
There’s just something endlessly comforting and exciting about this Savory Bacon, Sage & Pumpkin Puff Pastry Pizza Recipe that makes it a wonderful dish to share with loved ones. Whether you’re in the mood for a casual dinner or an impressive appetizer, this recipe blends approachable ingredients with gourmet flavors that will keep you coming back for more. Give it a try, and watch how this delightful combination of smoky bacon, creamy pumpkin, and herby sage becomes a new crowd-pleaser in your kitchen!
Print
Savory Bacon, Sage & Pumpkin Puff Pastry Pizza Recipe
- Prep Time: 45 minutes
- Cook Time: 25 minutes
- Total Time: 70 minutes
- Yield: 2 servings (serves 2 to 4 people)
- Category: Pizza
- Method: Baking
- Cuisine: American
Description
A delicious savory puff pastry pizza featuring a rich blend of caramelized onions, smoky bacon, creamy ricotta and pumpkin mixture, fresh sage, and melted mozzarella, all baked to a golden crisp. Perfect for a cozy appetizer or light meal.
Ingredients
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
Vegetables and Produce
- 2 sweet onions, thinly sliced
- 1 handful fresh sage leaves
- ⅔ cup pumpkin puree
Pantry Items
- Kosher salt and pepper, to taste
- ¼ cup apple cider
- 1 sheet frozen puff pastry, thawed
Instructions
- Render the Bacon Fat: Heat a skillet over medium heat and add the chopped bacon. Cook while stirring frequently until the fat has rendered but the bacon is not fully crispy yet, as it will crisp more in the oven. Remove the bacon with a slotted spoon and place it on a paper towel-lined plate to drain excess grease.
- Caramelize the Onions: In the same skillet with the rendered bacon fat, add the thinly sliced sweet onions. Season with a pinch of kosher salt and pepper. Cook over medium heat, stirring often for about 10 minutes until the onions start to soften. Lower the heat to low and stir in the apple cider. Continue cooking and stirring often for 15 to 20 minutes until the onions are slightly caramelized and soft.
- Prepare the Puff Pastry Base: Preheat your oven to 425°F (220°C). Lay the thawed sheet of puff pastry on a baking sheet lined with parchment paper. Use a fork to poke holes all over the pastry surface to prevent excessive puffing.
- Mix and Spread Ricotta-Pumpkin Layer: In a bowl, combine the ricotta cheese and pumpkin puree until smooth. Spread this mixture evenly over the puff pastry, leaving about a one-inch border around the edges.
- Add Toppings: Sprinkle the mozzarella cheese over the ricotta-pumpkin spread. Top with the caramelized onions, the cooked bacon pieces, and fresh sage leaves. Then brush the exposed puff pastry edges with the egg wash mixture to help them brown beautifully during baking.
- Bake the Pizza: Place the baking sheet in the preheated oven and bake for 20 to 25 minutes, or until the crust is golden and crisp along the edges. Remove from the oven and immediately sprinkle Parmesan cheese over the top. Allow it to cool slightly before slicing and serving.
Notes
- Do not fully crisp the bacon in the skillet as it will continue crisping in the oven.
- Poking the puff pastry prevents it from puffing up too much and helps create a crisp base.
- Caramelizing the onions low and slow with apple cider adds sweetness and depth.
- You can substitute fresh sage with dried sage but use sparingly.
- For a vegetarian version, omit the bacon and replace with additional vegetables like sautéed mushrooms.
