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.
Author:Leanne Ray, MS, RDN
Prep Time:40 minutes
Cook Time:12 minutes
Total Time:55 minutes
Yield:2 servings 1x
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).
Privacy & Cookies Policy
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.