3strips thick cut applewood smoked baconcut into pieces
½sugar pumpkin*peeled and diced
½small red onionsliced
1cupshredded cheese(like fontina, mozzarella, asiago, or parmesan cheese)
Preheat oven to 500°F or as high as it will go.
Stretch the dough to make a 12" pizza, place it on a pizza stone sprinkled generously with cornmeal and set aside.
Remove each of the roasted cloves of garlic from the head and use a spoon to smash them into a paste. Stir in salt and ricotta until completely combined. Spread out on pizza dough as the sauce.
In a large skillet over medium low heat, cook bacon to desired level of crispiness. Do not drain fat.
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.
Put arugula on top of the garlic-ricotta sauce. Carefully spread out the hot bacon, pumpkin, and green apple mixture on top of ricotta. Add the red onion and finish out by sprinkling the shredded cheese on top.
Place the pizza in the oven and bake for 17 Minutes or until the cheese is golden brown, you have lightly caramelized onions, and the crust is at your desired doneness. Remove the pizza from the stone with a pizza peel, cut into eight slices and serve.
*Also referred to as a pumpkin pie pumpkin, or pie pumpkin. For extra autumnal flavor, sprinkle on 1-2 Tablespoons of minced fresh sage leaves. If you reserved the pumpkin seeds from your sugar pumpkin, use them to make toasted pumpkin seeds here.