Pumpkin Pizza


(4.2/5, 5 votes)

Get pumped for a Fall treat! Nick Rabar's Pumpkin Pizza is a unique take on a Rhode Island classic. It's simply perfect for a cool New England Autumn evening.



8 oz.       Raw pizza dough

2 Tbs.    Olive oil

¾ c.        Ricotta cheese

¼ c.        Heavy cream

1             Sugar pumpkin, peeled, sliced and roasted

2             Thick slices of bacon, cut into small pieces

1 oz.       Maple syrup

1 c.         Gruyere cheese

10 oz.     Sage leaves, chiffonade

                Pinch salt and pepper

                Parmesan cheese


In a small sauté pan over medium heat, render bacon until crispy.  Drain fat and add maple syrup.  Reserve.  In a mixing bowl, combine ricotta cheese and heavy cream.  Reserve.  On a well-oiled cutting board, stretch dough by hand until thin.  On a well-seasoned, preheated cast iron stove top grill, place dough over medium heat and cook until golden brown grill marks form (about 4 minutes).  Flip dough and lower heat.  Add ricotta spread, sugar pumpkin, candied bacon and Gruyere cheese.  Cover using an inverted sauté pan or tall pot cover.  Cook until cheese has melted. Remove and top with sage, Parmesan cheese, a pinch of salt and pepper, and a drizzle of olive oil.