Autumn Pumpkin Pizza with Sage, Shallots and Bacon

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Hey everybody, Tim here. I just wanted to check in and let you know about a delicious new recipe we created here at the farm. We’ve been having so much fun trying out all sorts of recipes to celebrate American Cheese Month; we almost forgot it’s also National Pizza Month! So in honor of both of these themes, we decided to come up with a pizza that incorporates our farmstead cheese with some awesome fall flavors and we think our Autumn Pumpkin Pizza does just that. We hope you’ll celebrate by trying it also. It’s easy to make and the flavors are delightful.


Pizza dough (homemade or store bought)

3/4 cup of pumpkin puree (homemade or store bought)

3 cups of Black Butte Reserve cheese

1 shallot

5 strips of bacon

2 teaspoons of dried sage

1 tablespoon of all-purpose flour

Salt, pepper, sugar, and nutmeg to taste



Preheat the oven to the temperature on your pizza dough instructions. Grate 3 cups of Black Butte Reserve cheese and set aside (this is done best when the cheese is still cold). Place the bacon in a pan and fry until almost crispy. Remove bacon from the pan and place on a plate lined with paper towels. Slice the shallot. Use bacon fat in pan to cook the shallot slices until golden brown and almost crispy. Put pumpkin puree in a bowl and season to taste with salt, sugar, pepper and nutmeg. The sauce is best when it’s a little on the sweet side as to contrast the salty flavors from the bacon and cheese. Add very little water as needed to thin the pumpkin sauce, as it should be somewhat thick for spreading.

Roll out the crust on a floured surface and place on a lightly oiled (I use the bacon fat) round or rectangular baking sheet. Spread sauce onto the crust and make sure that it goes almost all the way out to the edge. Cover evenly with cheese, shallots, bacon and dried sage. Follow dough instructions for cook time and temperature. I cooked mine in a 450 degree oven for  17 minutes.


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