This pumpkin puff pastry pizza is savory, crisp and full of fall flavor. A creamy ricotta-pumpkin base is topped with cider‑caramelized onions, bacon, crispy sage and Parmesan for an irresistible seasonal meal.
Honestly — the best place for pumpkin is on pizza.
I’m going to say it: I prefer savory pumpkin to sweet. Especially when it’s paired with the ingredients below.
Key ingredients:
- Caramelized onions
- Apple cider
- Bacon
- Sage
- Parmesan
It’s a rich, slightly sweet and deeply savory combo — everything that feels like fall.
The pumpkin mixed with ricotta, then finished with Parmesan and crisp sage, is the ultimate cozy bite. Add bacon and you’ve basically won dinner.
I don’t always crave bacon, but it’s a perfect match for fall vegetables like squash and pumpkin, especially alongside brown butter or Parmesan — it amplifies the savory pumpkin notes.
I also make apple cider caramelized onions for this tart; the cider adds a lovely sweet-savory depth that elevates everything.
If you enjoy puff pastry pizzas, they’re endlessly versatile: serve as an appetizer, a main with a salad, or cut into small bites for a party. I keep store-bought puff pastry on hand for exactly this reason.
I like full-sheet puff pastry brands without perforations so the tart bakes into a sleek, layered crust rather than folding into thirds. That thin, flaky, multi-layered texture is why I started making pizza this way — it’s more pastry than dough and it’s delicious.
The base is a simple ricotta-and-pumpkin mixture spread across the sheet of puff pastry, leaving a border. Top with caramelized onions, bacon, sage and mozzarella, then bake until golden and crisp. Finish with a sprinkle of Parmesan.
The result is flaky and buttery with crunchy edges, melty cheese and loads of fall flavor. Don’t skip it.
Savory Pumpkin Puff Pastry Pizza
Savory Bacon, Sage & Pumpkin Puff Pastry Pizza
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Ingredients
- 3 slices bacon, chopped
- 2 sweet onions, thinly sliced
- kosher salt and pepper
- 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 + 1 teaspoon water, for egg wash
- parmesan cheese, for topping
Instructions
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Heat a skillet over medium heat and add the bacon. Cook, stirring often, until the fat renders but the bacon is not fully crisp — it will finish crisping in the oven. Remove with a slotted spoon and drain briefly on paper towel.
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Add the sliced onions to the skillet with the rendered bacon fat, season with a pinch of salt and pepper and cook, stirring frequently, about 10 minutes until they begin to soften. Lower the heat and stir in the apple cider. Continue cooking, stirring often, for 15 to 20 minutes until the onions are lightly caramelized.
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Preheat the oven to 425°F. Place the thawed puff pastry sheet on a parchment-lined baking sheet and prick the surface all over with a fork.
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In a bowl, stir together the ricotta and pumpkin until smooth. Spread the mixture over the puff pastry, leaving a 1‑inch border around the edges.
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Top with mozzarella, the caramelized onions, bacon pieces and fresh sage leaves. Brush the pastry edges with the egg wash (egg + 1 tsp water).
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Bake 20 to 25 minutes, until the crust is golden and crisp. Sprinkle with Parmesan, let cool slightly, then slice and serve.
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I can already taste it.