Yummiest autumn pizza

Anyone else glad the midterm elections are behind us?! I think this, and the fact that Democrats took control of the House, are worth celebrating. Celebrating with pizza. I always celebrate with pizza. (Well, that and champagne. Duh.)

Here is a pizza worthy of fall, when pumpkin, sage, and bacon are all in season. (Though we all know bacon is always in season.) I used the Harvest Pizza recipe from How Sweet Eats. The original is delicious, but I adapted because a). my leftover ingredients were slightly different from what she calls for, b). I didn’t feel like cutting and roasting a butternut squash that late at night, c). 8 ounces of goat cheese looked like too much goat cheese, and d). the idea of a pumpkin puree pizza sauce sounded delectable. I ended up making an easier, more traditionally pizza-y, still delicious version.


Pre-cooked and in bad lighting, but look at that orange pumpkin sauce! YUMMM.

Make this and enjoy the best tastes of fall in pizza form.

Autumn Pizza (adapted from Harvest Pizza recipe from HowSweetEats.com)

Your favorite pizza dough recipe (this recipe is my go-to; it makes two large pizzas, so I usually have one to freeze for a future easy-peasy pizza night)
1 large shallot, thinly sliced
3-4 tablespoons olive oil, divided
4 slices bacon, chopped
2/3 cups fresh sage, torn
2 tablespoons toasted pecans
1 tablespoon parmesan cheese
1.5 cups of pumpkin puree
1/4 teaspoon nutmeg
Salt and pepper to taste
4 ounces goat cheese
4 ounces parmesan cheese

Preheat oven to 375°F.

Heat 1 tablespoon olive oil and sliced shallot in a small pan over low heat, stirring to make sure oil coats all shallot slices. Cover and continue cooking until shallot softens and starts to caramelize, about 15 minutes.

Meanwhile, fry chopped bacon until fat is rendered. Remove with a slotted spoon to a paper-towel-covered plate to drain.

Add sage, toasted pecans, and parmesan cheese to a food processor and process until chopped into sand-like texture. While processor is running, stream in 2-3 tablespoons of olive oil until you have a relatively smooth (though probably still a little pebbly) paste, scraping down sides as needed.

Mix pumpkin puree and nutmeg in a medium bowl. Stir in as much of the sage pesto as you’d like (I used it all, but not everyone loves sage like I do!). Salt and pepper to taste.

Spread pumpkin-and-pesto-sage pizza sauce over rolled-out pizza dough. Evenly sprinkle with shallots, bacon, and goat and parmesan cheeses.

Bake for 20-25 minutes.

Stuff your face.

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