Pumpkin Pizza with Bacon, Apple & Sage

Skip the tomato sauce for this fall-inspired pizza, showcasing Full Belly Farm’s fresh dough and pumpkin purée. Topped with apples, bacon, and a hint of sage, this savory pie is a celebration of seasonal flavors.

What You Get

Pizza dough (see note below) 

Granny Smith apple

Lemon 

Garlic 

Sage

Bacon ends 

Pumpkin purée (see note below)

Shredded mozzarella cheese 

What You’ll Need

Olive oil

Grated nutmeg (optional)

Salt and freshly ground pepper

All-purpose flour

Makes 3 servings

20 minutes active time

35 minutes total time

Step 1

Preheat the oven to 475°F. Line a sheet pan with parchment or foil. Set the pizza dough on the counter and let it come to room temperature. 

Step 2 

Core and slice the apple. Toss apple slices with 1 tablespoon olive oil and 1 tablespoon lemon juice. Chop 2 to 3 garlic cloves. Pick some of the sage, toss the stems, and tear the leaves. Roughly chop any larger pieces of bacon, if necessary.

Step 3

Meanwhile, in a bowl, stir together ½ cup pumpkin purée with 1 tablespoon olive oil. (Save the remaining purée for another use.) Add the garlic and a pinch of grated nutmeg, if you have any on-hand, and mix until combined. Season with salt and pepper. 

Step 4

On a lightly floured work surface, shape the dough into a round. Use your hands or a rolling pin to gently stretch and flatten the dough into a 12-inch disc about ¼ inch thick. 

Step 5

Transfer the dough to the prepared sheet pan. Spread with the pumpkin purée and sprinkle with 1 cup shredded mozzarella. Scatter the apple slices over the top. Shower the bacon over everything, along with half of the torn sage. (Use a light hand and leave some space between toppings, so you don’t weigh down the dough.) 

Step 6

Set the pan in the oven and bake until the crust is lightly golden around the edges and the cheese is bubbly, 12 to 15 minutes. 

Step 7

Transfer the pizza to a cutting board and cut it into wedges. Sprinkle with the remaining torn sage and serve warm.

Contains: milk, wheat.

Note: Both the pizza dough and pumpkin purée arrive frozen. Store them in the refrigerator to defrost before using.