In a skillet over medium heat, add chopped bacon and cook for about 5-7 minutes until tender. Drain excess fat and set aside.

In the same skillet, add sliced onions with pinch of salt and pepper. Cook for 10 minutes, then pour in apple cider, cooking for 15-20 minutes until caramelized.

Preheat your oven to 425°F (220°C). Prepare a baking sheet lined with parchment paper.

Roll out the thawed puff pastry on the lined baking tray. Poke holes in the base with a fork. Spread a mixture of ricotta and pumpkin puree over it, followed by mozzarella, bacon, onions, and sage.

Brush the edges of the puff pastry with the egg and water mixture. Bake in the preheated oven for 20-25 minutes until golden brown.

Allow the pizza to cool slightly before slicing. Garnish with parmesan cheese or a drizzle of olive oil before serving.