Fall pizza | foodsciencenerd.com

Fall Pizza: Pumpkin, Ricotta, Cranberries, and Crispy Sage

Posted on Posted in Inspiration, Recipes

I have an exam tomorrow, but I really want to share this idea, so I’ll make it quick.  I made my happiness-inducing Pumpkin Mac n Cheese last week and had half a very large can of pumpkin left over.  What kind of New England dietitian would I be if I let it go to waste? (Answer: Not a very good one.)  So I racked my brain for things I could do with it and remembered my favorite pizza from Otto, which I’ve mentioned before, with the dollops of butternut squash.  Why not pumpkin?


I didn’t have time to make dough, so I bought some fresh whole wheat dough (it’s not as good.)  I sauteed some shallots for the sauce like I normally would garlic, but shallots pair much better with pumpkin.  I also mixed the pumpkin with a bit of salt, pepper, and cinnamon because plain pumpkin is very vegetal… not in a good way.

As I was rooting around for my mozzarella, I found a bit of fresh sage my boyfriend bought for the gnocchi we made a while back.  There seems to be a new trend with fall foods: crispy sage.  All you have to do is saute fresh sage in very hot glug of olive oil until its crispy, and it’s a lovely flavor/texture.  So I did that too, despite not even really having time to order pizza, let alone make it.  Let alone blog about it.

I preheated the pizza stone in the oven, then (after prepping the toppings), topped the pizza with mozzarella, dollops of pumpkin, dollops of ricotta, dried cranberries, and the fried sage.  So, all is said and done and the pizza went in the oven.

Fall Pizza | foodsciencenerd.com

The final result was incredibly delicious and very healthy!  Accompanied by an Octoberfest, it’s just perfect for a chilly fall night.

Fall pizza | foodsciencenerd.com
A variation on Fall Pizza with butternut squash

Fall Pizza: Pumpkin, Ricotta, Cranberries, and Crispy Sage

Fall Pizza: Pumpkin, Ricotta, Cranberries, and Crispy Sage


  • 1 cup pureed pumpkin
  • 1/4 cup ricotta cheese
  • 1/4 cup craisins
  • 5 leaves sage, fried briefly in olive oil
  • 1 recipe pizza dough
  • 1 recipe garlic sauce
  • Shredded mozzarella


  1. When pizza dough is ready to be topped, top with sauce and mozzarella.
  2. Scoop out lumps of pumpkin and plop on the pizza. Follow with the ricotta.
  3. Sprinkle craisins and sage over the pizza.
  4. Bake for about 12 minutes, until crust is crisp and cheese is bubbly.

I'd love to hear your thoughts!