Fresh Roasted Pumpkin Pizza #PumpkinWeek

Fresh Roasted Pumpkin Pizza combines diced roasted pumpkin with white sauce, crisp bacon,  roasted garlic and cheese on a crispy thin crust.

Fresh Roasted Pumpkin Pizza

By Sue Lau | Palatable Pastime

Fresh Roasted Pumpkin Pizza is my recipe of the day with Pumpkin Week  (from September 21 -25 ).  I  will  be  posting several  times this week (M-W-F) although you can find pumpkin recipes  each day using  the  hashtag #PumpkinWeek on social  media.

Monday  I posted a recipe for Hot Pumpkin Apple Cider and Friday I will serve up an Iced Pumpkin Pie drink. I’ve been crazy for  autumn drinks this year. Perhaps you’ve noticed already as I posted mulled white wine  yesterday.

I must be in the mood  to sip or something. Are you?

Pumpkin season is here, and we are celebrating our love of pumpkin with #PumpkinWeek hosted by Terri from Love and Confections and Christie from A Kitchen Hoor’s Adventures. All week-long 26 bloggers will be sharing over 80 pumpkin-filled recipes for all your Autumn celebrations, including breakfasts, baked goods, savory pumpkin recipes, desserts, and drinks.

Drink Recipes

Breakfast and Baked Goods

Savory Recipes

Dessert Recipes

Fresh Roasted Pumpkin Pizza

I adore several things about this pizza. First, the pumpkin  itself is not something sweet, although it is lightly sweet from the caramelization.

It pairs perfectly with the smokiness of the crisp  bacon,  the  sweetness of the garlic and the crisp sage leaves.

I used a combination of cheeses: first the Parmesan in the sauce, then the Fontina for the base along with mozzarella for the topper. I think you will like the combination as it works well  with everything else.

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Fresh Roasted Pumpkin Pizza

Fresh Roasted Pumpkin Pizza

Sue Lau
No ratings yet
Prep Time 1 hour 10 minutes
Cook Time 15 minutes
Course Main Dish, Pizza
Cuisine American, Italian


  • pizza stone or steel; pizza peel; parchment paper


Roasted Pumpkin:

  • 1-1/2 cups peeled diced fresh pumpkin
  • 1 tablespoon olive oil
  • salt and black pepper

White Parmesan Sauce:

  • 1 tablespoon butter
  • 1 tablespoon all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 cup whole milk
  • 2 tablespoons shredded Parmesan cheese


  • 1 (8 ounce) thin Bistro style pizza crust
  • 6 ounces diced slab bacon or lardons
  • 3 ounces shredded Fontina cheese
  • 4-1/2 ounces sliced fresh Mozzarella cheese
  • 1/2 cup roasted garlic cloves
  • 1/4 teaspoon dried marjoram leaves
  • 1 handful fried sage leaves (optional garnish)


Prep pumpkin:

  • Preheat oven to 450F.
  • Peel and dice pumpkin; toss with oil salt and pepper.
  • Place on a nonstick foil lined baking sheet and roast for 45 minutes, turning occasionally.

Prep pizza sauce & toppings:

  • Melt butter in a small skillet and add flour and salt, whisking into a roux.
  • Add milk all at once and stir until thickened, then remove from heat and add cheese.
  • Continue stirring until smooth.
  • Cook bacon until crisp, then drain.
  • While bacon fat is heated, add sage leaves to pan and cook for a minute or so or until they crisp up, then drain on paper toweling.

Build & Bake pizza:

  • Press out pizza dough onto a parchment paper lined pizza peel.
  • Cover dough with white pizza sauce.
  • Top with shredded fontina cheese, then arrange the sliced mozzarella on the dough.
  • Sprinkle with cooked bacon, roasted garlic cloves and roasted diced pumpkin.
  • Sprinkle with marjoram.
  • Bake pizza on the lowest oven rack on a heated pizza stone 12-15 minutes or until browned as you prefer.
  • You can place pizza under a broiler briefly to brown the top if you choose.
  • Garnish pizza with fried sage leaves.


From the kitchen of
Keyword Fresh pumpkin
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