Fall Pumpkin and Pancetta Pizza

Think pumpkin puree is just for pumpkin pies? Think again. It’s incredible in savory dishes like our pumpkin ravioli, adding richness and depth without overpowering other ingredients. Combine it with good pizza dough and a hot oven, and you’ll have a fall-inspired pie that’s as beautiful as it is delicious. 

So grab your favorite pizza dough and fire up your favorite outdoor pizza oven. We are combining sweet and savory flavors from the fall and make a balanced fall pizza recipe. Pair it with our Pumpkin Spice Slushie Recipe or our Spiced Apple Cider Cocktail and you’ve got yourself a full-on autumn feast!

Fall Pumpkin Pizza Ingredients + Variations

We’re using canned pumpkin puree as the base. It’s much easier to use on a fall pizza than roasting pumpkin. But I won’t be offended if you go full homemade with this and roast your own sugar pumpkin.

We combine some spice and a touch of sweetness with the puree for more flavor.

• Pizza Dough – The dough is a big part of the flavor of any pizza. We like our classic Neapolitan Pizza Dough, or you can use our Sourdough Pizza Dough. If you are gluten-free, we make a great Gluten-Free Pizza Dough. Or buy a dough from a local grocery store.
• Pumpkin Puree – We mix canned pumpkin puree with some pumpkin pie spice and maple syrup (or honey) for the base/sauce of the pizza.
• Cheese – Combine mozzarella for the creamy texture and goat cheese for the brighter and tangier flavor.
• Pancetta – Use precooked pancetta for the salty balance to the sweeter pumpkin. You can also use small pieces of bacon or prosciutto as alternatives.
• Finishing Flavor – After the pizza is done, top with roasted pumpkin seeds and fried sage to round out the flavors.

If the dough is frozen, you need 24 hours to thaw it in the refrigerator.

Preparation

For this fall pizza recipe, we prep a few things in advance to make it easier when it’s time to make the pizzas.

Make the Base – Start by mixing the pumpkin puree with the pumpkin pie spice and maple syrup. We use 1/4 to 1/3 cup of puree per pizza, depending on the size of the pizza.

Fry Pancetta – Place a cast iron skillet, or similar pan, over medium heat and add a small amount of olive oil. Place the pancetta in the pan and stir until crispy (about 8 minutes).

Fry Sage – Place butter in a small pan and allow to simmer. Add the whole sage leaves and fry them for 3 – 4 minutes or until crispy. Save the flavored butter to finish over your favorite grilled foods. It’s best to do this a day off.

How to Make Fall Pizza

This pumpkin and pancetta pizza is intended for an outdoor pizza oven. We also have modifications for your home oven below. If you have a Neapolitan-style dough, target the oven temperature at 900 degrees F, with the pizza stone at 700 degrees F. For a NY-style or store-bought pizza dough, target the oven at 700 degrees F, with the stone at 500 – 550. 

1. Preheat Oven: Prepare your pizza oven and get the pizza stone to 700 – 750 degrees Fahrenheit using propane or wood.
2. Build the Pizza: Lightly dust a cutting board with flour and form the dough into a 12-inch round. Coat the base with the pumpkin puree mix using a pastry brush or spoon within a 1/2 inch of the rim. Then evenly layer small chunks of mozzarella cheese, small chunks of the goat cheese, and pancetta.
3. Cook Pizza: Launch the pizza into the pizza oven. Using a turning peel, rotate the pizza every 20 seconds until the pizza is cooked through. This can take up to 2 minutes. If using a grill, follow our guide on how to grill pizza.
4. Remove and Serve: Remove pizza, add a pinch of finishing salt, and top pizza with the fried sage crumbles and roasted pumpkin seeds. Slice and serve.

Variations

Using this recipe as a base, feel free to add any swaps or adjustments to meet your desired flavors!

Base – You can use your own puree if you roast the pumpkin first and puree it with a blender. You can also use sweet potato or butternut squash puree, or make your own squash puree with any other roasted squash for similar flavor profiles.

Meat – We love pancetta but if you can’t find it or don’t like it consider finely cut bacon, cooked crispy. Or prosciutto. Another option is Italian sausage.

Finishing Ideas – We love the roasted pumpkin seeds, Maldon salt, and fried sage. But you can finish with any flavors you like.