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
Pumpkin purée (see note below)
Shredded mozzarella cheese
What You’ll Need
Grated nutmeg (optional)
Salt and freshly ground pepper
Makes 3 servings
20 minutes active time
35 minutes total time
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.
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.
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.
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.
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.)
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.
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.