Recipe for Practical Application

Pumpkin and Apple Pizza with Bacon

October 9, 2017

A perfect balance of sweet and savory, this pumpkin and apple pizza has the deal sealed with bacon and delicious roasted garlic and ricotta cheese sauce!  

Note:  This post has been updated with new content and photos for your enjoyment!

Try this pumpkin pizza recipe for a new autumnal twist on pizza night. A perfect balance of sweet and salty - this pizza will have you coming back for more.
Bacon is that thing that makes everything in life taste better.  In a way it’s kind of like salt – only better. If you love bacon as much as I do, then you’re going to fall head over heels for this Pumpkin and Apple Pizza with Bacon.  It has pumpkin and green apple that is cooked in the fat rendered from the bacon and is balanced with peppery arugula and a sweet mixture of roasted garlic and ricotta!  Pizza night will forever be changed!

Skills & Techniques

Before you begin making this yummy Pumpkin and Apple Pizza with Bacon, brush up on your skills and techniques by reading up on:

Also, for this pumpkin pizza I recommend using my favorite recipe for pizza crust – but turn it into a whole wheat crust by replacing one cup of the flour with whole wheat flour.  This will give the pumpkin pizza a richer and deeper autumnal flavor that will accent the other flavors well.

Storage and Leftovers

Not that I think that you’re going to have leftovers, but just in case, this pumpkin pizza can be stored in an air-tight container in the fridge for 3-5 days, or wrapped in aluminum foil for up to 48 hours.

If you would like to reheat this pizza, I recommend:

  • Preheat the oven to 400°F.
  • Place the pizza on a sheet pan with parchment paper, or onto a clean pizza stone.  Put in the oven and bake for 10 minutes or until pizza is heated through.
  • Carefully remove from the oven and serve hot.

Since it’s autumn and we’re transitioning into heartier, deeper flavors, I’ve recommended a whole wheat crust with this recipe.  Whole wheat crusts however tend to dry out and get sad when reheated.  I advise that you brush the crust with just a little bit of olive oil before reheating to help out with this issue.  🙂

This Pumpkin and Apple Pizza with Bacon puts an autumnal twist on pizza night. A perfect balance of sweet and salty, it will have you coming back for more.

Pumpkin and Apple Pizza with Bacon

It may seem like an odd thing to put on a pizza, but arugula’s slightly spicy and peppery flavor can add a lot to the flavor profile.  For this pizza, I recommend placing it under most of the toppings before cooking.  Since arugula is so tender and does not have a super high concentration of water, it tends to become overly crisp and paper thin when cooked in the oven for very long.  By placing it under the other ingredients it maintains is supple texture with little fear of it ruining your pizza or preventing the crust from baking because of its moisture content.

Get your free printable grocery list for this Pumpkin and Apple Pizza with Bacon HERE.

This grocery list has everything you’ll need to make this Pumpkin and Apple Pizza with Bacon recipe.  To help in making grocery shopping simple, each ingredient is listed in easy-to-find grocery store amounts.  If there is no amount specified, that means that you can buy the smallest (or largest) container available and still have plenty left over.

If you would like to try some of our other savory pumpkin recipes, I recommend:

Happy Cooking! 🙂

This Pumpkin and Apple Pizza with Bacon puts an autumnal twist on pizza night. A perfect balance of sweet and salty, it will have you coming back for more.


Pumpkin and Apple Pizza with Bacon

This pumpkin and apple pizza is topped with thick bacon, roasted garlic, arugula, and red onion. Sweetened with ricotta, it's a perfect pizza night meal!
Course Pizza
Cuisine American
Prep Time 1 hour
Cook Time 20 minutes
Total Time 1 hour 20 minutes
Servings 8 slices
Calories 283 kcal
Author Mackenzie Ryan



  • 1 cup whole-milk ricotta cheese
  • 1 head of roasted garlic
  • 1/4 tsp salt


  • 3 strips thick cut applewood smoked bacon , cut into pieces
  • 1/2 pie pumpkin , peeled and diced
  • 1 green apple , diced
  • 4 cups arugula
  • 1/2 small red onion , sliced
  • 1 cup shredded cheese (like parmesan, fontina, mozzarella, asiago, etc...)



  1. Preheat oven to 500°F or as high as it will go.


  1. Spread out the cornmeal on a pizza stone, then stretch the dough out to make a 12" pizza.
  2. Remove each of the roasted cloves of garlic from the head and use a spoon to smash them into a paste.
  3. Stir together garlic paste with salt and ricotta until completely combined. Spread out on pizza dough as the sauce.


  1. In a large sauté pan over medium heat, cook bacon to desired level of crispiness. Do not drain fat
  2. Add in the pumpkin and cook for 5 Minutes. Add in the green apple and cook for 5 Minutes. At this point the pumpkin should be soft but still a little crunchy.

  3. Put arugula on top of the garlic-ricotta sauce. Carefully spread out the hot bacon, pumpkin, and green apple mixture on top of ricotta.
  4. Place the red onion on the rest of the toppings and finish out the pizza by sprinkling the one cup of shredded cheese on top.


  1. Place the pizza in the oven and bake for 17 Minutes or until the cheese is browned and the crust is at your desired doneness.

  2. Remove the pizza from the oven and let cool for 2 Minutes. Cut into 8 slices and serve.

Nutrition Facts
Pumpkin and Apple Pizza with Bacon
Amount Per Serving (1 g)
Calories 283 Calories from Fat 86
% Daily Value*
Total Fat 9.5g 15%
Saturated Fat 5.4g 27%
Cholesterol 28.9mg 10%
Sodium 256.7mg 11%
Total Carbohydrates 36.4g 12%
Dietary Fiber 5.7g 23%
Sugars 5.8g
Protein 14.8g 30%
* Percent Daily Values are based on a 2000 calorie diet.

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  • Reply Reesa September 14, 2016 at 5:32 pm

    This is truly the first time I have ever seen pumpkin and pizza together and I LOVE the way it sounds! This is my first time on your site, I need to check it out!!

  • Reply Lisa | Garlic + Zest September 15, 2016 at 6:25 pm

    This is a gorgeous looking pie and what a great combination of fall ingredients! Of course, bacon makes everything better — in fact, at this VERY MOMENT, I have 5 pounds of pork belly curing in my refrigerator! My husband is smoking it this weekend! Whoo hoo! Guess I know what we’ll be doing with some of it!

  • Reply Leah September 17, 2016 at 12:47 am

    This pizza looks and sounds amazing! I love the flavor combo you have on here! I adore arugula on pizza, and I think it would compliment the pumpkin so much! Can’t wait to try this!

  • Reply Amanda {Striped Sptaula} September 18, 2016 at 11:20 pm

    Mackenzie, this pizza is absolutely stunning. I love the flavor pairings and am such a fan of arugula. I feel like I use it in everything! That light peppery bite is so lovely in so many dishes, and must be especially good with the pumpkin, bacon, and cheeses. I cannot wait to make this pizza this fall!

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