20 min active35 min total3 servings

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.

Ingredients Included

  • Pizza dough (see note below)
  • Granny Smith apple
  • Lemon
  • Garlic
  • Sage
  • Bacon ends
  • Pumpkin purée (see note below)
  • Shredded mozzarella cheese

You'll Need

  • Olive oil
  • Grated nutmeg (optional)
  • Salt and freshly ground pepper
  • All-purpose flour
Allergen Note: Contains milk, wheat.

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.

Note:

Both the pizza dough and pumpkin purée arrive frozen. Store them in the refrigerator to defrost before using.
Find more recipes like this in the Good Eggs Weeknight Dinner Kit
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