Pumpkin Sage White Pizza Paired with Pilsner

White pizza trades tomato sauce for a creamy base, and this fall version swirls pumpkin into ricotta with crisp sage leaves. Thin-stretched dough bakes under mozzarella until golden, best shared with a chilled pilsner.

Serves 4 · 15 min prep · 14 min cook

Estimate for one serving

• 460 cal
• 20g protein
• 50g carbs
• 20g fat
• 3g fiber

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Ingredients

• 1 lb pizza dough
• 3/4 cup canned pumpkin puree
• 1 cup ricotta cheese
• 6 oz fresh mozzarella
• 1/2 cup grated Parmesan cheese
• 12 fresh sage leaves
• 3 garlic cloves
• 3 tbsp olive oil
• 2 tbsp heavy cream
• 1/4 tsp nutmeg
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp red pepper flakes
• for serving pilsner beer
• 1 tbsp cornmeal

Instructions

1. 1Stir the pumpkin puree with ricotta, a splash of heavy cream, minced garlic, nutmeg, salt, black pepper, and half the grated Parmesan until smooth and spreadable.
2. 2Heat a little olive oil in a small pan and quickly fry the sage leaves until crisp; drain on paper towel and sprinkle lightly with salt.
3. 3Stretch the dough into a thin round on a cornmeal-dusted surface.
4. 4Spread the pumpkin-ricotta mixture evenly over the dough, leaving a small border.
5. 5Tear the fresh mozzarella and scatter it across the white base, then sprinkle remaining Parmesan and red pepper flakes.
6. 6Drizzle lightly with olive oil and slide onto a preheated pizza stone or steel.
7. 7Bake at high heat until the crust is blistered and golden and the cheese is melted with light browning.
8. 8Remove from the oven and immediately scatter the crispy fried sage leaves over the top.
9. 9Let the pizza rest briefly so the creamy base sets, then slice into wedges.
10. 10Serve hot with ice-cold pilsner poured into chilled glasses; the crisp beer cuts the rich pumpkin and sage beautifully.