Game Day Eats: Savory Bacon, Sage & Pumpkin Puff Pastry Pizza

 It's no secret that I'm a big fan of How Sweet Eat's Puff Pastry Pizzas! I've made the Zucchini, Lemon, and Goat Cheese Puff Pastry Pizza; the Chicken and Bacon Ranch Puff Pastry Pizza; the Pepperoni Puff Pastry Pizza; the Puff Pastry Breakfast Pizza; and...The Savory Bacon, Sage, and Pumpkin Puff Pastry Pizza.

I love the ease of them and the way the puff pastry puffs up in the oven. These are perfect for weekdays and busy nights and they are also perfect for game nights! I highly recommend them!

This Savory Bacon, Sage and Pumpkin Puff Pastry gets a mixture of ricotta and pumpkin smeared on the base of the puff pastry.

Then the ricotta-pumpkin mixture is topped with mozzarella, apple cider caramelized onions, and sage. I have never topped a pizza like this before, so it was a fun recipe to try! And so pretty! I was able to use the sage from my garden. Woohoo!

 When the pizza comes out of the oven you top it with Parmesan and tuck in! The pumpkin isn't overly pronounced, but you can taste a hint of it. The pizza is very cheesy and you can taste the sweetness of the caramelized onions. It gives the pizza a bit of a sweet and savory taste. The bacon provides a good amount of saltiness and crunch, but I couldn't help but feel like the pizza was missing some garlic and if I made it again, I'd add a little garlic somewhere along the line. Good overall, but not our favorite.

If we had to pick some our top puff pastry pizzas it would be as follows: Zucchini, Lemon & Goat Cheese Puff Pastry Pizza (the best in my opinion); Pepperoni Puff Pastry Pizza; Chicken & Bacon Ranch Puff Pastry Pizza; and also the Puff Pastry Breakfast Pizza.

 

Savory Bacon, Sage & Pumpkin Puff Pastry Pizza

Adapted from How Sweet Eats

by Jessica Merchant

Serves 2-4

 3 slices bacon, chopped

2 sweet onions, thinly sliced

salt and pepper

1/4 cup apple cider

1 sheet frozen puff pastry, thawed

3/4 cup pumpkin puree

1 cup freshly grated mozzarella cheese

1 handful fresh sage leaves

1 large egg, for egg wash

Parmesan cheese, for topping

 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 425F. 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. 

Game Day Eats @IHCC!