Friday night pizza will be never be the same! This creative, seasonal pumpkin pizza leans on canned pumpkin pureé for the base of the sauce. Big flavor toppings like pancetta, bleu cheese and caramelized onions are a winning combination.
Oh yes, we’re doing this. My obsession with using pumpkin in unique ways is still going strong! This fall I wanted to go beyond muffins and quick breads with my fall seasonal recipes. Don’t get me wrong, I’m all in for pumpkin baked goods, but I knew I could get more innovative than that.
Canned pumpkin is extremely versatile, and I think it’s easy to forget that we’re actually eating a VEGETABLE when we include it in all of our favorite recipes. Since the consistency is perfect for a sauce, I figured it was time to “pizza” the pumpkin. Yes that’s right, pumpkin pizza.
This pizza isn’t just good, it’s great. I went with three big-flavor toppings to really make it shine. Pumpkin pureé on it’s own is rather bland, so I figured it could hold up to some toppings that are totally extra.
Here’s what you’ll need to make the perfect pumpkin pizza:
- Pre-made crust (I love thin & crispy)
- Canned pumpkin (not pumpkin pie mix)
- Pancetta (or bacon, if you can’t find)
- Red onion
- Bleu cheese crumbles
- Walnuts – optional, but delicious!
I found the cast iron skillet to work wonderfully for this recipe. You’ll use it a few times (for the pancetta, then the caramelized onions, then to crisp up your sage leaves).
If you don’t have one or if you don’t feel like cleaning it (fair), any medium to large skillet will do the trick! I would recommend stainless steel as a second choice.
Wondering what the deal is with crispy sage? It’s totally worth the extra step. You drop the leaves in hot oil and essentially fry it until bright green and crispy. The flavor intensifies and the texture is amazing!
This pizza needs a pop of color and the green is perfect, along with it’s earthy flavor which pairs so well with the pumpkin. For a shortcut, you can also make crispy sage in the microwave. I’ve done it before and it works surprisingly well.
What is Pancetta?
Pancetta is typically referred to as Italian bacon, and it’s very similar to traditional bacon without the smoky flavor. You can usually find it in the deli of your grocery store, or pre-diced in the cheese section (which is what I went with here).
One of my favorite tips for plant-forward cooking is to use smaller amounts of big-flavor meats and this is a great example of that. You only need 4 ounces, and as a bonus you use the rendered fat to cook the caramelized onions. More bang for your buck!
Mix up your pizza routine with this seasonal variation! It’s definitely non-traditional but the flavors work so well together. You can also slice it into squares or strips for a fun appetizer. Heyyyy pumpkin.
You might also like:Print
Pumpkin Pizza with Pancetta, Caramelized Onions & Crispy Sage
This seasonal pumpkin pizza leans on canned pumpkin pureé for the base of the sauce. Big flavor toppings like pancetta, bleu cheese and caramelized onions are a winning combination.
- Prep Time: 40 minutes
- Cook Time: 12 minutes
- Total Time: 55 minutes
- Yield: 2 servings 1x
- Category: Mains, Entreéa
- Method: Oven
- Cuisine: American
- 4 ounces pancetta, small diced
- 1 medim red onion, sliced
- 1 cup pumpkin pureé
- 2 tsp brown sugar (divided)
- 1/4 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1 pre-made pizza crust
- 1/2 cup bleu cheese crumbles
- 5–6 sage leaves
- 2 Tbsp chopped walnuts
- optional: crushed red pepper flakes
- Preheat oven to 400 degrees.
- Line a sheet pan with parchment paper and set aside.
- Brown the pancetta in a cast iron skillet over medium-high heat until crispy. Use a slotted spoon to transfer to a plate lined with paper towel and decrease heat to low.
- Add the sliced onions to the skillet and cook, stirring often, until caramelized (about 30 minutes).
- Meanwhile, mix the pumpkin, 1 teaspoon of the brown sugar, cinnamon and ginger in a small bowl and season with salt and pepper to taste.
- Once the onions are finished cooking, add the remaining teaspoon of brown and stir until evenly distributed.
- Build the pizza: place pizza crust on sheet pan. Spread the pumpkin mixture evenly on top the crust. Layer with onions, pancetta and bleu cheese crumbles.
- Bake for 10-12 minutes (or per the crust package directions).
- While the pizza cooks, make the crispy sage leaves by heating the 2 tablespoons of oil in skillet. Add leaves and cook until bright green and crispy, about 10-15 seconds. Transfer to the paper towel lined plate.
- Once pizza is done cooking, top with sage, walnuts, and crushed red pepper flakes (if using).
- The equipment section above includes affiliate links to things I use often in my kitchen and recommend.
- If you can’t find pancetta, feel free to sub bacon or prosciutto instead
- I used a pre-made sprouted wheat crust (see photo above) but you can use your favorite as long as it’s cooked.
- Serving Size: 4 slices
- Calories: 548 calories
- Fat: 30 grams
- Carbohydrates: 58 grams
- Fiber: 12 grams
- Protein: 27 grams
Keywords: pizza recipes, pumpkin recipes, pumpkin pizza, fall recipes