Pumpkin "Pizza" with Burrata, Bacon, + Sage

Today I learned a very valuable lesson - pumpkin + sriracha makes for a great pizza sauce! Just these two ingredients were the base for this Pumpkin "Pizza" with Burrata, Bacon, + Sage (our very on theme brunch for the Seahawks game today), and it made for the perfect Fall twist to one of our favorite foods - PIZZA. It was a “pizza” that was full of Fall flavor, savory, rich, cheese-y, and just very fun to eat. This morning it was a “pizza” - I subbed in puff pastry for pizza dough to give it a more brunch-y flair (and also - hello easy route!), but I would totally do it all again on an actual pizza dough or just on baguette slices for a bruschetta kinda vibe.

Utilizing puff pastry for sweet + savory tarts that are meal worthy was my Summer jam that is clearly sneaking into my Fall + Winter meal vibes. It’s so simple and if you’re in a time crunch and have a solid set of toppings, it’s going to be delicious. In this instance, I wanted to sit on my butt + watch the Seahawks game with Jordan, and not be slaving away in the kitchen. And a frozen puff pastry was my route to making it all happen, and I’d do it again!

It was so so good! Might make it’s way onto my Thanksgiving appetizer menu or just make a resurgence next October. Loved it + 100% would make again.

 
 

For the “pizza”

  • 1 puff pastry, thawed

  • 6 slices of bacon, cut into lardons

  • 4 garlic cloves, minced

  • 1/2 a sweet onion, chopped

  • Salt + pepper

  • 3/4 c. pumpkin

  • 3 tablespoons sriracha

  • 3-4 balls of burrata, sliced (I was good with 3)

  • 1 heaping tbsp parmesan cheese

  • 1 egg, beaten

  • Red pepper flakes

  • Serve over a bed of simply dressed greens

Preheat the oven to 425 + line a baking sheet with parchment paper.

Place a large skilled over medium heat (I used a Dutch oven). Place the bacon, garlic, and onion in the skillet and cook, stirring every 2-3 minutes. Season with a pinch of salt + pepper. Cook for 10-12 minutes - onions should be tender and bacon about 80% cooked (you just don’t want it to be fully crispy). Turn off the skillet when it’s done.

Gently stretch the puff pastry and lay it on the baking sheet. In a separate bowl, mix together the pumpkin + sriracha. Spread over the puff pastry, leaving a 1 inch border around the edge. Sprinkle the bacon + onion over the pumpkin. Lay the burrata pieces on next, and sprinkle parmesan cheese over the top. Next, fold in the edges of the tart, crimping the edges, and brush the edges with egg wash. As a finishing touch, sprinkle a pinch of red pepper flakes over the top. Bake for 25 minutes.

Serve hot on top of a bed of greens. Enjoy!

Lesley ZehnerComment