Pumpkin Pizza with Prosciutto and Sage
This mouthwatering Pumpkin Pizza with Prosciutto and Sage is a perfect Autumn pizza. The delicious savory flavor of the pumpkin cream sauce is combined with fresh sage, fresh mozzarella, fontina, and parmesan cheese and topped with prosciutto for the maximum flavor bomb. And that isn’t enough, drizzle a little honey to bring all it. It’s the perfect way to celebrate Fall however, it’s a delicious pizza any time of year!
The pumpkin pizza sauce base is like my Baked Rigatoni with Pumpkin Cream Sauce. I add rubbed, dry Sage to the sauce, and it’s divine. It’s just the right amount of savory, herby and creamy for this pizza. Also, you can use store-bought pizza crust, or you can use my recipe for my Perfect All-Purpose Pizza Dough, which is perfect for the grill, oven, or pizza oven. (Give yourself 2 hours of extra time for the dough to rise.)
Ingredients
Pumpkin Cream Sauce
- 1 tablespoon salted salt
- 1/2 tablespoon all-purpose flour
- 1/2 cup of grated parmesan cheese (fresh grated)
- 1/2 cup + 2 tablespoons of half and half, warmed
- 1/2 cup of pumpkin puree
- 1/2 teaspoon of fresh chopped rosemary
- 1/2 teaspoon of dry rubbed sage leaves
- 1/8 teaspoon ground white pepper
- 1/8 teaspoon garlic powder
- 1/8 kosher salt
- tiny pinch of ground nutmeg
Pizza and Toppings
- 1 pound of refrigerated pizza dough or make your own
- 4 ounces of fresh Mozzarella, torn into 1 inch pieces
- 2 ounces of shredded Fontina cheese
- 1 ounce of freshly grated Parmesan cheese
- 12 fresh Sage leaves
- 2 ounces Prosciutto slices, torn
- Crushed red pepper flakes for serving
- Honey or hot honey for serving
How to make the pizza sauce
Preheat the oven to 450 degrees Fahrenheit.
This sauce yields enough for one 12″ pizza. If you plan on making more than one pizza, use the recipe multiplier on the recipe card to double or triple the recipe.
Melt the butter in a medium skillet over medium heat. Once the butter is melted, add the flour and stir for about one minute or until golden. Stir in the warm half-and-half and whisk until creamy and bubbling. Add the grated Parmesan cheese and whisk until the cheese is melted.
Add the pumpkin puree, rosemary, rubbed sage, pepper, garlic powder, salt, and pinch of nutmeg. Stir until thoroughly blended and the sauce is smooth. The sauce should have the consistency of an Alfredo pasta sauce.
How to assemble and bake the pizza
Stretch the pizza dough and prepare it according to package directions. Once the pizza dough is stretched, spoon the Pumpkin Cream Sauce to the edges of the dough. Add about two-thirds of the fresh Mozzarella cheese pieces, the shredded Fontina, grated Parmesan cheese, and six fresh sage leaves.
Baking times will vary depending on your choice of baking method. For this pizza, I used a copper mat and baked for 12-15 minutes. For help with baking times, check out my post with all the tips and tricks for making homemade pizza and pan pizza.
The Pumpkin Pizza with Prosciutto and Sage will be fully baked when the crust puffs, the cheese is bubbly and is golden brown.
Remove from the oven and place on a platter or cutting board.
How to finish assembling the Pizza
Now that the pizza is baked, golden, and perfect, top it with slices of Prosciutto, the remaining pieces of fresh Mozzarella, and six fresh Sage leaves. And now, for the final flourish, a drizzle of honey or hot honey, grated Parmesan cheese, and crushed red pepper flakes.
Variations
There are some suggestions for this pizza that will work well in case you are not a fan of some of the ingredients. The list below is some of my personal faves!
- Use cooked applewood smoked bacon instead of Prosciutto.
- Substitute Smoked Mozzarella for fresh Mozzarella.
- Use Gouda cheese instead of Fontina.
- Add sautéed baby Bella mushrooms before baking.
Serving suggestions
I love to serve this pizza with a delicious salad. My favorite picks are Butter Lettuce Green Salad, Kale Broccolini Roasted Butternut Squash Salad or Roasted Golden Beet Salad With Quinoa.
If you tried this recipe, please help other readers by commenting below and sharing some stars! We 🫶🏼 appreciate you!
All content and photographs ©Claudia’s Table and claudiastable.com
Pumpkin Pizza with Prosciutto and Sage
October 16, 2024
Equipment
- 1 pizza stone, copper mat or baking sheet
- 1 shallow pan
- 1 cheese grater
Ingredients
Pumpkin Cream Sauce
- 1 tablespoon salted salt
- 1/2 tablespoon all-purpose flour
- 1/2 cup of grated parmesan cheese fresh grated
- 1/2 cup + 2 tablespoons of half and half warmed
- 1/2 cup of pumpkin puree
- 1/2 teaspoon of fresh chopped rosemary
- 1/2 teaspoon of dry rubbed sage leaves
- 1/8 teaspoon ground white pepper
- 1/8 teaspoon garlic powder
- 1/8 kosher salt
- tiny pinch of ground nutmeg
Pizza and Toppings
- 1 pound of refrigerated pizza dough or make your own
- 4 ounces of fresh Mozzarella torn into 1 inch pieces
- 2 ounces of shredded Fontina cheese
- 1 ounce of freshly grated Parmesan cheese
- 12 fresh Sage leaves
- 2 ounces torn Prosciutto slices
- Crushed red pepper flakes for serving
- Honey or hot honey for serving
Instructions
- Preheat the oven to 450 degrees Fahrenheit.
How to make the pizza sauce
- This sauce yields enough for one 12″ pizza. If you plan on making more than one pizza, use the recipe multiplier on the recipe card to double or triple the recipe.
- Melt the butter in a medium skillet over medium heat. Once the butter is melted, add the flour and stir for about one minute or until golden. Stir in the warm half-and-half and whisk until creamy and bubbling. Add the grated Parmesan cheese and whisk until the cheese is melted.
- Add the pumpkin puree, rosemary, sage, pepper, garlic powder, salt, and pinch of nutmeg. Stir until thoroughly blended and the sauce is smooth. The sauce should have the consistency of an Alfredo pasta sauce.
How to assemble and bake the pizza
- Stretch the pizza dough and prepare it according to package directions. Once the pizza dough is stretched, spoon the Pumpkin Cream Sauce to the edges of the dough. Add about two-thirds of the fresh Mozzarella cheese pieces, the shredded Fontina, grated Parmesan cheese, and six fresh sage leaves.
- Baking times will vary depending on your choice of baking method. For this pizza, I used a copper mat and baked for 12-15 minutes. For help with baking times, check out my post with all the tips and tricks for making homemade pizza and pan pizza.
- The Pumpkin Pizza with Prosciutto and Sage will be fully baked when the crust puffs, the cheese is bubbly and is golden brown.
- Remove from the oven and place on a platter or cutting board.
How to finish assembling the Pizza
- Now that the pizza is baked, golden, and perfect, top it with slices of Prosciutto, the remaining pieces of fresh Mozzarella, and six fresh Sage leaves.
- And now, for the final flourish, a drizzle of honey or hot honey, grated Parmesan cheese, and crushed red pepper flakes.
Notes
Nutrition
Nutritional information is calculated online and should be used as a guide.
All content and photographs ©Claudia’s Table and claudiastable.com
This pizza is delicious and unique, perfect for fall!
I’m glad you like it! 🙂