Pumpkin, Bacon and Havarti Pizza   Back to Recipes

delicious with a glass of Ecco Domani Pinot Grigio. (makes 1 pizza)

  • 1 pre-made pizza dough
  • 12 ounces Pumpkin puree
  • 1 Vidalia onion, diced
  • 2 cloves minced garlic
  • 1 Shallot, diced
  • Salt and pepper, to taste
  • ½ tablespoon fresh thyme, finely chopped
  • ½ cup grated Parmesan cheese (fresh is always way better!)
  • 1 cup grated Havarti cheese (fresh is always way better!)
  • ½ cup grated cheddar cheese (fresh and sharp is best!)
  • 1 cup arugula
  • Olive oil (for onion pan and final finishing drizzle)
  • 5 pieces of cooked bacon
  • 2 teaspoons brown sugar
  • Drizzle of honey


Preheat oven to 350 degrees.

Heat olive oil in medium pan over medium heat. Add half the chopped Vidalia onion to the oil and cook, stirring regularly until translucent and fragrant.

In a large mixing bowl, combine pumpkin puree, the remaining chopped Vidalia onion, Parmesan cheese, garlic, thyme, shallots and pepper and salt (to taste).

Roll out the pre-made pizza dough onto a non-stick and greased pan into a circular or square shape.

In a clean small pan, cook the pieces of bacon. Remove bacon from pan and chop into crumbles. Put bacon back in pan. Sprinkle bacon pieces with brown sugar and toss in pan over low heat for 2-3 minutes. Let cool.

Spread the pumpkin mixture over the pizza dough. Top with arugula and Havarti and cheddar cheeses. Sprinkle with bacon/brown sugar crumbles.

Bake pizza in oven for 20-25 minutes, until bubbly and melted. Remove pizza from oven and drizzle with olive oil and honey. Serve with Ecco Domani Pinot Grigio! 

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