Pumpkin, Mozzarella & Bacon Pizza
A light, autumnal pizza with thin pumpkin slices, mozzarella, bacon, and red onion—perfect for Halloween without a heavy sauce.
- Time
- 55 min
- Serving
- 776 kcal
- Ingredients
- ≈ $1.97
- Protein
- 29 g
Ingredients
- 1 Wheat flour 90 g
- 2 Dry yeast 2 g
- 3 Sugar 3 g
- 4 Olive oil 8 ml
- 5 Pumpkinpack 1 kg ≈ $2.80 120 g
- 6 Mozzarellapack 125 g ≈ $1.80 70 g
- 7 Baconpack 200 g ≈ $2.95 35 g
- 8 Red onion≈ $3.00 per kg 35 g
- 9 Dried thyme 1 g
- 10 Salt 2 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Mix flour, yeast, sugar, 1g salt, oil, and 55ml warm water to form a soft dough.
Let the dough rest in a warm spot for 25 minutes until slightly puffed.
Slice pumpkin5 and red8 onion thinly, cut bacon7 into strips, and tear mozzarella6 into chunks.
Roll the dough into a thin round, then transfer to a baking sheet.
Arrange mozzarella6, pumpkin5, onion, and bacon7 on top; sprinkle with thyme and remaining salt.
Bake at 450°F (230°C) for 12–15 minutes, until the crust is golden and the pumpkin5 is tender.
Tips
- Why it works
- Slice the pumpkin thin so it bakes evenly and isn't raw inside. If the slices are thick, the center won't cook through while the edges burn.
- Substitutions
- Replace the bacon with smoked sausage (35 g). It's less fatty, with a similar taste. Replace the red onion with fresh green onion (30 g), but it gives less sweetness.
- Common mistakes
- If the dough hasn't risen after 25 minutes or is still dense, the yeast is dead or the water was too hot. Press with a finger: the dent should stay.
- Storing and reheating
- Keeps for 2 days in the fridge, but it's better to eat within 1 day. Reheat in the oven at 180 °C for 5–7 minutes, covered with foil so the mozzarella doesn't dry out.
- Serve with
- Serve with a simple cabbage and apple salad to balance the richness of the bacon and the sweetness of the pumpkin. Good for a weekend family dinner.
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